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

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%。

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

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

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

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

Study on Submerged Fermentation of Boletus edulis

美味牛肝菌深层发酵的研究

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

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。

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。

A Preliminary Study on Submerged Fermentation Process of Hericium Erinaceus

深层发酵猴头菌的研究

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

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。

the extraction of polysaccharide from submerged fermentation of pleurotus ferulae

白灵菇液体深层发酵多糖的提取

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。

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。

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。

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

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

study on submerged fermentation technology of grape vinegar

葡萄醋新型液态生产工艺研究