1.
Thought it ideal that adopting the technology of low salt low temperature solid liquid ferment and semi- finished products to be exposed to the sun.
认为采用"低盐低温固稀发酵"加上后期半成品油"晒制增香"的生产工艺较为理想。
2.
thin sauce made of fermented soy beans.
发酵的大豆做成的稀酱。
3.
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。
4.
Yeast Immobilization and Application in Beer Fermantation;
酵母固定化及其在啤酒发酵中的应用
5.
Ethanol Production Through Continuous Fermentation by Free and Immobilized Yeasts;
游离及固定化酵母连续发酵制取乙醇
6.
The effect on the alcohol fermentation by Immobilized yeast;
固定化酵母菌发酵对酒精品质的影响
7.
Study on Effect of Producing Alcohol by Fermentation of Immobilized Yeast
固定化酵母菌发酵产酒精作用的研究
8.
Solid Fermentation Production of Ergosterol with Penicillium Chrysogenum
产黄青霉固体发酵产麦角固醇的研究
9.
Two DRs,0.03 and 0.06/h of fermenter volume,were used.
瘤胃稀释率为每小时发酵液流出量占发酵罐体积的0．03和0．06。
10.
Research on Ethanol Production from Sweet Sorghum Stalk in SSF and Using of Fermentation Residue;
甜高粱秆固态发酵酒精及其发酵渣利用的研究
11.
Effects of Solid Ferment Technological Parameter on Ferment Quality of Soybean Meal
固态发酵工艺参数对豆粕发酵品质的影响
12.
Effects of two-stage solid-state fermentation on functional components in fermented black bean
两步固态发酵对发酵大豆功能成分的影响研究
13.
ETHANOL PRODUCTION FROM DILUTE-ACID HYDROLYSATE IN SITU DETOXIFICATION BY CO-CULTURE OF YEASTS
酵母菌复合培养物对木质纤维素稀酸水解液原位脱毒乙醇发酵
14.
Study on the application of immobilized yeast in in Chinese liquor fermentation
固定化酵母在清香型白酒发酵的应用研究
15.
Polyurethane Foam Immobilization of Candida tropicalis for Xylitol Production
聚氨酯固定化热带假丝酵母发酵木糖醇
16.
Screening of Strain and Optimization of Fermentation Technology for Production of Soy Sauce;
高盐稀态酱油发酵菌种的选育及工艺改良研究
17.
Corncob Saccharification by Dilute Sulphuric Acid and Fermentation of L-Lactic Acid
玉米芯稀酸水解及木糖L-乳酸发酵研究
18.
Generation of Fermentation Inhibitors during Dilute Acid Pretreatment of Corn Stover
玉米秸秆稀酸预处理对发酵抑制物产生的影响