submerged fermentation的例句大全

Production of tetracyclic triterpenoid acids by submerged fermentation of Ganoderma lucidum

灵芝深层发酵生产四环三萜酸的研究

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Onion vinegar quality was better by submerged fermentation, and acid transfer rate is 69.6%, the flavonoids extraction rata is 51.58%. 3.

采用液体深层发酵法酿造的洋葱醋品质较好，转酸率为71.6%，黄酮保存率为51.58%。

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The Factor and Controlling Method that Affecting Quality of Fruit Vinegar Made by Submerged Fermentation

影响液态深层发酵果醋质量的因素及控制方法

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Research on brewing fruit vinegar of kiwi fruit Study on submerged fermentation technology of grape vinegar

猕猴桃发酵果醋研制葡萄醋新型液态生产工艺研究

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Optimization of Conditions on Submerged Fermentation of Bacillus cereus

蜡质芽孢杆菌DLSL-2发酵条件探讨及培养基优化

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Study on Submerged Fermentation and Analysis of Main Components of Boletus edulis

美味牛肝菌深层发酵条件的优化及成分分析

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Study on Submerged Fermentation of Boletus edulis

美味牛肝菌深层发酵的研究

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Application of Submerged Fermentation Technology to Research and Development of Ganoderma lucidum

深层发酵技术在灵芝研究开发中的应用

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The submerged fermentation of Monascus anka is carried out by 1 liter glass air lift loop reactor and 5 liter stainless steel loop reactor respectively.

分别使用1升玻璃气升式反应器和5升不锈钢气升式反应器进行了红曲霉菌的深层培养。

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Submerged fermentation technology with short fermentation period, high capacity, and the product with high clarification was as raw material of new type seasoning re-processing.

液态深层发酵制醋工艺发酵周期短、产能大、产品澄清度高，是作为新型调味品二次加工的原料，但其质量风味欠佳。

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A Preliminary Study on Submerged Fermentation Process of Hericium Erinaceus

深层发酵猴头菌的研究

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Purification and Characteristic of Proteinase Inhibitor GLPIA_2 from Ganoderma lucidum by Submerged Fermentation

灵芝发酵液中蛋白酶抑制剂GLPIA2的纯化及其特性

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Through the submerged fermentation of Agrocybe aegerita, it was easy to grow and get many mycelia spheres which were even and dense.

同时，对杨树菇的菌丝进行了液体发酵培养，发现其发酵上清液也具有很强的抑菌活性且菌丝体生长良好，菌丝球致密、均匀，易于液体培养。

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the extraction of polysaccharide from submerged fermentation of pleurotus ferulae

白灵菇液体深层发酵多糖的提取

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The research mainly focused on the following aspects about proteinase A inhibitor from Ganoderma lucidum by submerged fermentation, including extracting, purification, some properties, primary structure, the relationship of structure and function, procreant condition, application for increasing draft beer foam stabilization.

本论文主要对灵芝深层发酵蛋白酶A抑制剂的分离纯化、基本特性、结构与功能的关系、产生的基本条件、纯生啤酒中的应用等方面进行了研究。

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optimization of medium for mycelia growth and polysaccharides production by submerged fermentation of russula sp.

深层发酵生产红菇菌丝体和多糖的培养基优化研究。

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effect of initial ph and culture time on production of polysaccharide by submerged fermentation of russula sp.

pH值及培养时间对红菇多糖深层发酵的影响。

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determination of extracellular polysaccharide from submerged fermentation broth of clitocybe gigantean

雷蘑深层发酵胞外多糖含量测定方法的确定

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studies on submerged fermentation process and amino acid analysis of agaricus blazei

姬松茸菌丝深层培养及氨基酸分析研究

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study on submerged fermentation technology of grape vinegar

葡萄醋新型液态生产工艺研究

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