发酵的

To increase the fermentability and the yield of hydrogen,the effects of pre-processing method of molasses and fermentative conditions on cell growth and hydrogen production were investigated in batch culture.

为了提高糖蜜的可发酵性和氢转化率，采用批式发酵法研究了糖蜜前处理过程和发酵条件对Ethanoligenens sp B49生长和产氢的影响。

The present invention relates to a fermenter, a microwave oven including the fermenter, and a method of controlling the fermenter and microwave oven.

本发明涉及一种发酵罐、包括该发酵罐的微波炉以及控制该发酵罐和微波炉的方法。

Then this fermentation system was successfully scaled up in a 10L bench-top fermentor.

在摇瓶发酵研究的基础上，成功实现了在10L发酵罐上的发酵。

In the serum bottle fermentation,potassium ferricyanide and dithiothreitol which did not have inhibition on fermentation,were selected as the oxidizing agent and reducing agent respectively.

在血清瓶发酵培养过程中，筛选出对发酵过程无抑制作用的氧化剂铁氰化钾和还原剂二硫苏糖醇作为发酵体系的氧化还原电位调节剂。

The optimal fermentation process was found through detecting the contents of biotechnology fulvic acid. Results The optimal fermentation process was that inoculation 2%, the inoculation proportion of Candida tropicalis, Pseudomonas and Candida utilis as 1:2:2, 2.0% urea added in Jowar juice, pH 6.0, fermenting 72h at 30℃. The content of fulvic acid could reach more than 20%.

结果 确定了甜高粱秸秆汁发酵生产生化黄腐酸液肥的最适工艺条件：即接种量2%，热带假丝酵母、假单胞杆菌与产朊假丝酵母接种比例为1：2：2，在甜高粱秸秆汁中加入2.0%的尿素，pH值为6.0，发酵温度为30℃，发酵72h，黄腐酸含量达20%以上。

Combine traditional aromatic vinegar production technology,draw lessons from the Miao nationality folk health care acetic acid processing technology and prescription,beverage of "dark dense tea",regard big date and polished glutinous rice as and ferment the main material,mix with leaf of the ginkgo,licorice root,ginger,Matrimony vine,etc.

结合传统香醋生产工艺，借鉴苗族民间保健醋酸饮料"黑密茶"的加工工艺和配方，以太谷大枣和糯米为发酵主料，配以银杏叶、甘草、生姜、枸杞等参与发酵，并采用根霉糖化、活性干酵母酒化和醋酸发酵，生产出具多种功能因子的新型醋酸饮料。

Through solid fermentation process, the mixture of sodium humate, oilcake and rice husk are mixed with bacterial liquid and inorganic elemnt solution, the final mixture is formed to various shape and fermented in solid fermentation cylinder for 2-5 days before drying, natural drying and crushing.

采用固体发酵法，将腐植酸钠、油料饼粕和谷壳粉混合，按料液比1∶0.5～1.3，加入10～30％的菌液和40～100％的无机元素溶液，搅拌均匀后制成各种形状，再装入固体发酵罐发酵2～5天，干燥，自然冷却，粉碎。

Glucose and peptone were considered the optimal carbon and nitrogen sources.

发酵液的pH =4 。5时为发酵终点，此时发酵液在室内条件下的防蜡率为 78%。

This paper studies the changes of the sarcoplasmic and myofibrillar proteins in Semimembranosus and Biceps muscles during the processing of Jin-hua ham .

以金华火腿为原料，主要从原料、腌制期、发酵初期、发酵中期、发酵末期五个阶段取样，对金华火腿在加工过程中半膜肌和股二头肌的肌浆蛋白和肌原纤维蛋白的降解情况进行了研究。

It is proved by analyzing the acidity of substrate and growth of bacterium that the enzyme solution of rice bran can accelerate growth of bacterium and advance acidity of yeastiness in the best condition.

在此条件下，利用酶解液在乳酸发酵中对培养基酸度和菌种生长情况进行研究，结果表明，米糠酶解液能够促进乳酸发酵液中菌种的生长，提高发酵液的酸度。

And Pharaoh spoke to Joseph, saying, Your father and your brothers have come to you.

47：5 法老对约瑟说，你父亲和你弟兄们到你这里来了。

Additionally, the approximate flattening of surface strip using lines linking midpoints on perpendicular lines between geodesic curves and the unconditional extreme value method are discussed.

提出了用测地线方程、曲面上两点间短程线来计算膜结构曲面测地线的方法，同时，采用测地线间垂线的中点连线和用无约束极值法进行空间条状曲面近似展开的分析。