液体发酵法

液体发酵法合成高纯度的透明质酸

Microbial synthesis of pure hyaluronic acid by solution fermentation Magnetic Liquid

液体发酵法酿造香蕉食醋的研究

Study on the liquid fermentation technology of banana fermented vinegar

液体发酵法发酵豆粕制备大豆肽的研究

Preparation of Soybean Peptides by Liquid State Fermentation

松茸不同生态环境的调查液体发酵法培养松茸菌丝体的研究

Study on method of liquid ferment to culture pine mushroom ( Tricholoma matsutake ) mycelium

液体发酵法转化纤维素的研究

Liquid State Fermentation of Plant Power

本文采用液体发酵法获得蜜环茵发酵液，然后制成保健饮料。

A new kind of health beverage was made from the submerged fermentation of Arminaria mellea .

采用液体发酵法酿制橘皮果醋，经水解、酒精发酵及醋酸发酵等工序。

The orange peel vinegar was produced by liquid fermentation through hydrolysis , alcohol fermentation and acetic fermentation .

黑曲霉液体发酵法产酶制备阿魏酸和低聚糖的研究

Production of Enzymes from Aspergillus Niger by Liquid Culture and Their Application in Preparation of Trans-ferulic Acid and Oligosaccharide

以山楂为原料用液体发酵法进行酒精发酵、醋酸发酵制备山楂果醋。

The hawthorn is the main material and the fermentation carried out by alcohol fermentation and vinegar fermentation which were conducted by the way of bottom fermentation .

其生产工艺有传统工艺、曲池厚层通风法、圆盘机固体法及液体深层发酵法等。

Its production techniques include traditional techniques , thick layer ventilation of koji pits , puck machine solid method and liquid deep layer fermentation etc.

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%。

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

液体发酵培养法生产红曲红色素是近些年才发展起来的，具有工艺简单、生产周期短、节约原料等优点。

Submerged fermentation culture of Monascus red pigment production was developed in recent years , it has many strongpoints such as simple process , short production cycle , saving raw materials and so on .

液体培养基发酵法合成透明质酸的研究

Preparation of Hyaluronic Acid by Solution Culture Fermentation

以湖北长阳县的木瓜为原料，采用液体摇瓶发酵法，制备营养丰富的保健醋。

Production f nourishing healthful vinegar by shake flask culture with the raw material of Carica papaya from Changyang County , Hubei was studied .