1.
Pilot-scale Technological Parameters of Alpha-galactosidase in Solid-state Fermentation;
α-半乳糖苷酶固态发酵中试技术参数研究
2.
Process Optimization of Microbial Transglutaminase (MTG) Synthesis in Batch Fermentation;
微生物谷氨酰胺转胺酶（MTG）发酵中试条件优化的研究
3.
Studies on the Pilot-scale Fermentative Production, Purification and Application of Microbila Transglutaminase;
谷氨酰胺转胺酶发酵中试、提取纯化及初步应用研究
4.
Studies on Bioprocess and Pilot-plant-scale Experiment for 1,3-Propanediol Fermentation;
发酵法生产1，3-丙二醇过程及中试研究
5.
Bioprocess Optimization and Pilot-scale Experiment for 1,3-Propanediol Production by Fermentation;
发酵法生产1，3-丙二醇过程优化及中试试验
6.
Bread baking quality of wheat flour--Sponge dough method
GB/T14612-1993小麦粉面包烘焙品质试验法中种发酵法
7.
Optimization of the Fermentation Conditions, Purification and Scale-up Study of Recombinant Staphylokinase;
重组葡激酶发酵条件优化、分离纯化及中试
8.
Application of exhaust gas on-line detection in fermentation of kelp off-cuts
尾气在线检测在海带下脚料发酵中的应用尝试
9.
Culture Condition Optimization of Solid Substrate Fermentation by Coriolus hirsutus Using Central Composite Design
中心组合试验优化毛云芝菌固体发酵培养条件
10.
The Application of Uniform Design in Experiment of Microorganism Fermentation
均匀设计在微生物发酵条件优化试验中的应用
11.
Pilot test on semi-solid-state pure-fermentation technology of low-salt pickled cucumber
低盐腌渍黄瓜半固态纯种发酵工艺中试
12.
Effects of Starter Cultures on the Quality of Dry Fermented Chinese-Style Sausage;
发酵剂对中式干发酵香肠质量的影响
13.
The activating conditions of leavening in the dried fermented sausage
干发酵香肠中发酵剂活化条件的研究
14.
Application of starter culture and enzyme in fermented sausage
发酵剂和酶制剂在发酵香肠中的应用
15.
A given amount of surface-fermenting yeast, saccharomyces cerevisiae, is used.
在发酵中,通常使用一种给定数量的表面发酵酵母,啤酒酵母：
16.
Preliminary Report of Mulberry Wine Fermented by Angel Grape Wine Yeast
安琪葡萄酒高活性干酵母发酵桑果酒试验初报
17.
The PH value of the fermentation for the testing strains was raised with the lapse of time for fermentation.
培养基酸碱度在所试菌种发酵过程中随时间延长而提高。
18.
Study on Partial Properties of Two Lactic Acid Bacteria and Their Application in Low-temperature Fermented Sichuan Sausages;
两种乳酸菌部分性能测试及其在低温发酵川味香肠中的应用研究