1.
Wine-producing raw materials varied according to region difference, and wine types include Xiaoqu wine, wheat wine, red starter wine, millet wine, corn wine and highland barley wine etc.; 2. multiplicity of fermentation.
发酵状态的多样性：发酵状态有固体发酵、固液结合发酵、半固体发酵和液体发酵。
2.
Study on continuous fermentation of separated liquid from Eichhornia crassipes for biogas
水葫芦固液分离后汁液连续发酵的研究
3.
Determination of Epothilone in fermentation broth using solid phase extraction and high performance liquid chromatography
固相萃取-液相色谱法检测发酵液中埃博霉素
4.
The Compare of SSF and LSF with Trichodema Viride for Cellulase Production in Yield and Catalysis Property
固体发酵与液体发酵生产纤维素酶产率与催化性能比较
5.
The quality of white wine is improved by this ester containing liquor from the fermentation of immobilized yeast.
利用固定化酵母发酵的酯香液提高白酒质量取得了良好的效果。
6.
STUDIES ON CITRIC ACID PRODUCTION FROM CORN SACCHARIFYING LIQUID BY IMMOBILIZED ASPERGILLUS NIGER
固定化黑曲霉发酵玉米糖液生产柠檬酸的研究
7.
Liquid Fermentation and Immobilization for Aspergillus Oryzae Aminoacylase;
米曲氨基酰化酶的液态发酵及其固定化
8.
The Studies on Liquid-state Fermentation, Immobilization and Application of Fungal Lipase;
真菌脂肪酶的液态发酵、固定化及其应用
9.
Studies on Liquid Fermentation of Monascus sp. ZZ Fermented Ergosterol;
红曲霉液态发酵法高产麦角固醇的研究
10.
Content Determination of Cholesterol in Fermentation Solution by Gas Chromatography
气相色谱法测定发酵液中胆固醇的含量
11.
Study on liquid fermentation and solid Fermentation technology of nattokinase
产纳豆激酶菌株液体及固体发酵工艺初步研究
12.
Mixed immobilization of salt-tolerant yeasts and acid-producing salt-tolerant yeasts and their fermentation properties
耐盐酵母及耐盐产酸酵母混合固定化及发酵性能的研究
13.
Solid-state Fermentation of Cottonseed Meal with Mixed Culture of Microorganisms
复合微生物固态发酵棉籽饼粕的研究
14.
Studies on Technology for Compound Producing Bacillus natto Preparations by Solid State Fermentation
固态发酵生产复合纳豆芽孢杆菌制剂
15.
Nitrogen Removal from Reject Water by Sludge Fermetation and Denitrification
污泥发酵耦合反硝化处理污泥消化液
16.
Simultaneous determination of 7-dehydrocholesterol and cholesterol in fermented liquid by RP-HPLC
RP-HPLC同时检测发酵液中7-脱氢胆固醇与胆固醇的研究
17.
The experiment with different solid contents of fermentation fluid indicated that the best C:N ratio of the culture was 1:2.5 for Bacillus thringiensis.
采用不同固形物含量的发酵液，确定出苏云金杆菌发酵液的最佳碳氮比为1：2．5。
18.
Peptide production from soybean meal by mixed bacteria fermentation
混合菌种固态发酵法发酵豆粕生产大豆肽的研究