发酵的例句大全

Blending of Distilled Liquor with Uncooked Materials for Fermentation

生料发酵蒸馏酒的勾兑

But owing to over lasting digestion period and less biogas yield in unforced digestion, its economic benefit was reduced in industrialization.

但由于采用自然发酵，周期过长，产气量少，在工业化生产中影响经济效益。

Research Advance in Fermentation Inhibitors in Biomass Hydrolysate Pretreated by Diluted Acid

生物质原料稀酸预处理水解液中发酵抑制物研究进展

Production of recombinant IL-2 by E.coli with high cell density and high expression level

大肠杆菌发酵重组人白细胞介素-2的高密度表达

Research Advancement of Ethyl Carbamate in Fermented Food

发酵食品中氨基甲酸乙酯的研究进展

Residue level of ethyl carbamate in fermented foods

发酵性食品中的氨基甲酸乙酯含量调研

Study on the Cavia Porcellus Fed with Eupatorium Adenophorum Spreng through Methane Fermented

紫茎泽兰沼气发酵后作饲料喂养豚鼠的研究

Besides, the efficiency of biogas production is also affected by the degradation and conversion efficiency of cellulosic material.

其次，沼气产气速率还受到其主要发酵原料-纤维素类物质的降解和转化效率的影响。

Simultaneously Saccharification and Lactic Acid Fermentation for Using Cellulosic Material as Raw Material in a Coupling Bioreactor

利用纤维原料在串联式生物反应器中协同酶解发酵乳酸

Cork mold spray solutions have a tendency to deteriorate or ferment.

软木粉脱模剂溶液易于变质或发酵.

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

The application of inorganic membrane technology in food engineering and fermentation

无机膜分离技术在食品、发酵行业中的应用

This review summarized several relevant factors of affecting LAB livability during freeze-drying and storage, including intrinsic factors, growth factors, sub-lethal treatments, drying media, storage and rehydration.

本文综述冻干乳酸菌发酵剂制备中相关因素对冷冻干燥和贮藏期间乳酸菌存活率的影响，包括内在因素、生长因素、非致死性处理、干燥介质、贮藏和复水等方面因素。

Extraction of protein and amino acid from Baen starch wastewater by fermentation

酸浆发酵法生产豆类淀粉废水中蛋白质及氨基酸的制取

Application and Research of BFR on Nitrate Accumulation in Vegetables

沼气发酵残留物减少蔬菜硝酸盐积累的研究与应用

Cherokee rose is a natural fruit used to produce liquor and the relative technical operations are simple including raw materials treatment, fruits grinding, steaming, starter preparation, cooling and bacteria culture, barrel entry fermentation, and steamer-filling roasting etc.

金樱子，属自然生长的一种果实，利用其酿造白酒的生产工艺操作简单，包括原料处理、果实粉碎、蒸料、曲药配制、摊凉培菌、入桶发酵、入甑烤酒等工序。

Optimization of Fermentation Condition of Chitinase-producing Bacterium C4 by Uniform-design

均匀设计法对产几丁质酶细菌C4发酵条件的优化

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

Studies on fermentation conditions of Bacillus cereus strain S1

蜡状芽孢杆菌S1发酵条件的研究

Study on optimization of fermentation conditions with Pseudomonas putida S1

恶臭假单胞菌S1产胞内海藻糖合成酶发酵培养基的优化