1.
Study on Extraction of Androst-4-diene-17-dione from Oil-water Two-phase Fermentation System of Mycobacterium B696
两相发酵系统中提取分离雄烯二酮的研究
2.
Anaerobic Digestion and Biological Hydrogen Production from Food Origin Wastes in the Presence of Aged Refuse;
泔脚废物厌氧两相发酵工艺及其矿化垃圾协同生物产氢过程研究
3.
Study on Fermentation Phytosterol into Androst-4-ene-3,17-dione in Two-phase Systems;
两相系统发酵转化植物甾醇为雄烯二酮的研究
4.
Study on the status of two-phase anaerobic fermentation for crop straws
农作物秸秆两相厌氧发酵工艺研究进展
5.
Improving Acetate Production from Sewage Sludge by a Novel Coupled Syntrophic Acetogenesis with Homoacetogenesis Process;
市政污泥两相耦合工艺厌氧发酵定向产乙酸的研究
6.
Study on Liquid-Solid Fermentation Technics of High Density Preparation of Streptomyces S506;
液固两相高密度链霉菌S506菌剂制剂发酵条件研究
7.
Research on Bio-Hydrogen Production by Two-Step Incubation of Dark-Fermentative Bacterium and Photo-Fermentative Bacterium;
暗发酵细菌与光发酵细菌两步法联合产氢研究
8.
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
9.
Cloning and Expression Condition Optimization of Gene Related to Saccharomyces Cerevisiae Ethanol Fermentation;
酵母酒精发酵相关基因克隆表达条件优化研究
10.
Studies on the Fermentation Condition and Antibitic Physicochemical Property for Two Biocontrol Streptomyces;
两株生防链霉菌的发酵条件优化及发酵液理化性质的研究
11.
Aqueous Two-phase Extraction of 2,3-Butanediol from Fermentation Broths;
双水相萃取分离发酵液中2，3-丁二醇
12.
Study on Wet,Single-phase Anaerobic Digestion Technology for Swill
泔水垃圾单相湿法厌氧发酵技术研究
13.
unsweetened yeast-raised bread made without shortening and baked in long thick loaves with tapered ends.
不加糖的、酵母发酵的、不起酥的面包，烘焙成长棍条形，两头呈锥形。
14.
Developing carbon resource with two-stage complete mixing ferment process
两级完全混合发酵工艺开发碳源试验研究
15.
Analysis of the Microflora in Liuyang Fermented Soybean Nature Fermentation and Research on the Artificial Infection Fermentation Condition;
浏阳豆豉自然发酵菌相分析及人工接种发酵条件的研究
16.
Tendency Analysis on Natural Fermentation about Microorganisms and Chemical Contents of Yongfeng Hot Pepper Sauce and Research on the Fermentation Using Multi-cultures by Artificial Inoculation;
永丰辣酱自然发酵的菌相与成分分析及人工接种发酵工艺研究
17.
Analysis of Bacteria Group for Fermented Milk with Tibetan Linggu and Study on Compound Starter;
西藏灵菇发酵乳中菌相分析与纯培养复合发酵剂的研究
18.
Microbial Succession during Ripening and Influence of Starter Culture on the Quality of Fermented Dry Sausages;
发酵干香肠成熟过程中的菌相变化及发酵剂对产品质量的影响