submerged fermentation

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。

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

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

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。

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

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

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%。

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

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

A Preliminary Study on Submerged Fermentation Process of Hericium Erinaceus

深层发酵猴头菌的研究

Medium Optimization for Extracellular Polysaccharide Production by Submerged Fermentation of Auricularia auricula

黑木耳胞外多糖深层发酵培养基组成的优化

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。

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

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。

Investigation of Submerged Fermentation Parameters of Ganoderma Strain G7 of High Yield Intracellular Polysaccharide

灵芝胞内多糖高产菌株G7深层发酵工艺的研究