liquid fermentation的例句大全

Present situation and progress on liquid fermentation of the edible and medical mushroom

食药用菌液体发酵的现状和展望

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Optimization of Liquid Fermentation Condition of Abscisic Acid Producing Strains

脱落酸产生菌液体发酵培养基的优化

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Response surface optimization study for Nisin liquid fermentation conditions

Nisin液体发酵工艺条件的响应面分析优化

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Advance in the Study on Liquid Fermentation for Medicinal Fungi

药用真菌液体发酵研究进展

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Build up Kinetics Model with the Liquid Fermentation of Monascus pigment

红曲色素液体发酵动力学模型的构建

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Study on the liquid fermentation technology of banana fermented vinegar

液体发酵法酿造香蕉食醋的研究

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saccharifying enzyme and active dry yeast and cellulase were added in the process of liquid fermentation of residual dis-tillers grains of yellow rice wine for alcohol production.

添加糖化酶、活性干酵母和纤维素酶进行黄酒残糟液态发酵和蒸馏生产酒精。

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Intelligence control system of local ambient temperature for liquid fermentation

液体发酵局域环境温度的智能控制系统

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Study on Gardenia Blue Liquid Fermentation Process Technology

液态发酵产栀子蓝色素工艺条件研究

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Basic conditions of liquid fermentation of Morchella conica were studied through orthogonal test using shake flask culture.

通过SHZ82型往复式水浴恒温振荡器摇瓶试验，研究了羊肚菌液体发酵的基本条件，选出最佳培养基配方、培养温度、pH、通气量、培养时间等参数。

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The conditions of slope culture and liquid fermentation of taxoids-produced endophytic fungi Alternaria sp. 1011 were studied through mycological methods. The results prove that the strain grows fast and is easily cultivated.

用真菌学方法对产紫杉烷类物质的链格孢1011菌种培养和发酵条件进行了研究，结果表明：该菌易培养，生长发育迅速。

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Methods on improving the quality of vinegar by liquid fermentation

提高液态发酵醋质量的方法

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Summary of Technique Simplification Tests of Taiwan Rice Wine by Liquid Fermentation

台湾液态法米酒工艺简化试验总结

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Optimizing liquid fermentation conditions for polysaccharide production by Poria cocos

茯苓真菌液体发酵产多糖培养条件优化的研究

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Study on the Optimum Conditions for Liquid Fermentation of a Thermophilic Microorganism to Produce Cellulase

一株嗜热纤维素分解菌液体发酵条件初步研究

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Preparation of CMP by Liquid Fermentation for Poria cocos and Research on Its Viscosity

茯苓液态发酵法中CMP的制备及黏度特性的研究

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Study on Liquid Fermentation of Rice Wine with Immobilized Multi-Microorganism

固定化多元菌液态发酵米酒的研究

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The optimization of NK liquid fermentation was studied in this paper. The results showed that the optimal fermentation medium is nutrition meat broth, the optimal fermentation time 24 h, and fermentation temperature 30 ℃.

研究液体发酵产纳豆激酶的最佳条件，结果表明最佳培养基为营养肉汤，最佳培养时间为24h，最佳培养温度30℃。

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Utilizing liquid fermentation and UV detection and so on.

利用液体发酵、紫外分光测量法、微量活菌计数法进行培养、测量。

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Study on effect factors of boletus sp. liquid fermentation for polysaccharides preparation

牛肝菌液体发酵及产多糖的影响因素研究

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