submerged fermentation

  • 释义

    液面下发酵,底部发酵,深层发酵

数据更新时间:2026-04-19 15:43:28
1、

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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2、

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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3、

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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4、

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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5、

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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6、

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 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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10、

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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11、

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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A mixed materials of sorghum and rice was used in vinegar production by submerged fermentation, which could solve the foaming problem caused by using rice as a raw material only.

在液态深层制醋中,通过高粱、大米的混合投料,较好的解决了纯大米原料在醋酸发酵中产生泡沫的问题。

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14、

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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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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