发酵的例句大全

Research result indicated the use of liquified enzyme and saccharified enzyme were 0.6 g+ 0.6 g;

试验结果表明：在发酵中使用糖化酶+液化酶06g+06g；

The main findings as follows: 1. Through single factor experiments the craft conditions of zymolytic beef.

主要研究结果如下：1.通过单因素实验确定发酵牛肉干的工艺条件。

In production, much disadvantageous effect is caused by the freeze of zymolytic fluid in tapered tank.

锥形罐发酵液出现结冰现象给生产带来了许多不利的影响。

The method of microbial fermentation not only can detoxicate cottonseed meal, but also can improve the nutritional value of cottonseed protein.

尤其是微生物发酵降解棉酚，不仅可使棉籽饼粕脱毒，同时还可提高棉籽蛋白的营养价值。

Carbonated slightly alcoholic drink flavored with fermented ginger.

含少量碳酸的酒精饮料，用发酵的姜调味。

In the traditional lactic acid production methods, DL-lactic acid can be synthesized by chemosynthesis method, its cost is too high and its raw materials are venomousness; Optical purity lactate can be produced by Enzyme catalysis.

传统的乳酸生产方法中，化学合成法所用原料有剧毒，生产成本高：酶法生产乳酸工艺比较复杂，对生产条件要求较高，因此微生物发酵法生产乳酸成为乳酸生产的主要方法。

The Study on the Flocculation of Terramycin Fermentation Broth Infected by Microbe with Starch-g-PAM

Starch-g-PAM对被污染的土霉素发酵液絮凝性能的研究

Frequency conversion control for beater in the fermentation cylinder of terramycin

土霉素发酵罐搅拌器的变频调速控制

Pizza makers mix flour, yeast, salt and water for the crust.

比萨制作者把面粉 、 发酵粉 、 盐和水和在一起做成饼皮.

Effect of the Treats with Limewater and Anaerobic Fermentation on the Nutritional Value of Rice Straw

石灰水浸泡和厌氧发酵对稻草营养价值影响的研究

The results showed that the digestion percentage of crude protein and fiber in rice straw were improved by 11.07% and 24.43% on the treatments of limewater and 120d anaerobic fermentation.

研究结果表明，石灰水浸泡并发酵120d时稻草的干物质和粗蛋白消化率分别比对照提高11.07%和24.43%；

To study alteration of major effective component in semen sojae praeparatum ( SSP ) by pure breed fermentation.

摘要目的:研究纯种发酵对淡豆鼓主要有效成分的影响.

Isolation, purification and structural comparison investigation of water soluble polysaccharide GFB of fermented mycelia from Ganoderma tsugae

松杉灵芝发酵菌丝体中水溶多糖的分离纯化与结构的比较研究

The Fuzzy Control Principal Its Application in Fermentation Temperature Control of Beer Brewery

啤酒发酵温度的模糊控制研究

By means of the all-coefficient adaptive control method presented in literature and an empirical formula, the authors are capable of controlling the fermentation temperature of beer brewery.

笔者运用吴宏鑫提出的全系数自适应控制方法及经验公式，对啤酒发酵温度进行控制。

Study on Effect of Shear Action on Cephalosporin C Fermentation

剪切作用对头孢菌素C发酵的影响

The design of 10 900L constant temperature stainless fermentation tanks with insulating layer was in the lead domestically, as well as the saccharified boiler and the filtration-deposition trough.

设计的10个900L高性能保温恒温不锈钢发酵罐及麦汁制备的糖化锅和过滤沉淀槽，其设计在国内是领先的。

Using saccharified bran as raw material, Monascus bran was prepared by fermentation of Monascus sp.M-1 in the box. The chromatic value of the Monascus bran was 372 U/ g, which was 74% chromatic value of the red koji from second-class red kojic rice.

再利用红曲霉M-1菌株为生产菌，糖化麸皮为原料，采用曲盒发酵工艺制备红曲麸，红曲麸的红曲色素色价达到了372U/g，为二级红曲米红曲色素色价的74%。

Effects of double enzyme method for rice saccharified on fermentation process of glutamic acid

大米双酶法糖化工艺对谷氨酸生产发酵过程的影响

Biological Fermentation and Food Engineering Development in Hong Kong

生物发酵与食品工程技术在香港的新进展