“fermentation”造句，怎麼用fermentation造句

indigo fermentation vat

Study on liquid fermentation and solid Fermentation technology of nattokinase

Tonight style fermentation, drunk who rouchang. IN!

Vinegar produced by the fermentation of ale.

Mixed fermentation of bacteria and yeasts; 8.

Some are alcohol fermentation and lactic fermentation generated, such as lactic acid and acetic acid.

The fruit vinegar with healthy function is produced using Dongguo pear as raw material after alcohol fermentation, lactic acid fermentation and acetic fermentation.

Protoplast mutagenesis of Claviceps paspali and optimization of fermentation conditions

Application of pectic enzymes in dry white wine fermentation

Orange was used as raw material by alcohol fermentation and acetic acid fermentation to prepare natural healthy drink.

Research progress of using plant extract to regulat rumen fermentation

The technology features fast fermentation, high fermentation rate, high mature spirit concentration, low sugar residue and low energy consumption.

Test also systematically studied duck fermentation conditions, results showed that: the amount of matrix put, moisture, temperature, time had certain influences on the fermentation.

Study on the Microorganism during Pile-fermentation and the Change of Quality Contents under Different Conditions of Pile-fermentation to the Kangzhuan Tea;

The invention relates to a biology fermentation brewing technology, in particular to a health wine brewed by fermentation of coix seed, coix stalk and coix root.

Isolation and hydrogen producing characters of thermophilic bacterium from xylose fermentation

Studies on the liquid submerged fermentation technique for feed enzyme complex production by Aspergillus niger 6042:

continuous fermentation

continuous fermentation method

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

Sweet potato flakes for fermentation industry

Pear vinegar was produced using pear juice as raw material after alcohol fermentation and acetic fermentation.

Study on liquid fermentation of aspergillus niger A_3 producing xylanase

In the fermentation process with rich sensory experience before in the slow "fermentation control after a slow fall" requirements.

To immobilize the fermentation of yeast improves the separation of products from the ontology and realizes successive fermentation.

This paper stated the principle of temperature control in different stages of fermentation and the design requirements of automatic control system for fermentation temperature in conical fermentor.

This paper described the research situation on monascacene and its fermentation products.

fermentation degumming

Study of the technology on bFGF fermentation;

The control approaches of microbe during beer production including the earlier fermentation stage, fermentation stage, late fermentation stage and sampling process were summed up.

Contents of genistein and daidzein in SSP by pure breed fermentation were all higher than by natural fermentation.

Effect of lactobacillus fermentation on nutrients and function of Sophra joponica

An organism that causes fermentation.

Sediment settling during fermentation, especially in wine;dregs.

semicontinuous fermentation

The acetic production is greatly influenced by initial alcohol degree, fermentation temperature and liquid medium volume during acetic fermentation of rose vinegar.

Study on fermentation parameters of soybean peptide by solid fermentation with two microorganisms