1·Study on the fermentation technology of pigeongea xiaoqu liquor;
以成熟石榴汁为原料，对石榴果酒发酵工艺进行研究。
2·AIM: To apply the natural fermentation technology to produce indigo.
前言： 目的：研究青黛炮制中的微生物发酵工艺。
3·The fermentation technology of medicinal fungi has been used widely.
综述了近年来药用真菌液体发酵技术的研究进展。
4·The rational fermentation technology was also obtained through orthogonal tests.
通过正交试验得出合理的发酵工艺条件；
5·Make a brief introduction to each process of high salt liquid fermentation technology.
对高盐稀发酵工艺各工序简要介绍。
6·Honey and fruit vinegar was fermented by the combined solid-liquid fermentation technology.
采用固液相结合的发酵法酿造蜂蜜果醋，对酿造工艺进行了研究。
7·Single cell protein feedstuff production from food industry wastes with fermentation technology.
食品工业废渣以发酵技术生产菌体蛋白饲料的研究。
8·The results showed that no 1515 alcohol yeast, step fermentation technology, 5% lactobacillus l.
结果表明：选用编号为1515的酒精酵母，采用分步发酵工艺，乳酸菌接种量为5% L。
9·To exploit persimmon resources, the fermentation technology of persimmon vinegar drink was studied.
对柿子醋酸饮料的发酵工艺进行了研究。
10·Therefore, the use of liquid fermentation technology for the puffball had an important economical value.
因此，利用液体发酵技术进行马勃的生产一个重要的经济价值。