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；

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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。

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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。

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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。

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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。

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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。

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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

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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

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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.

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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

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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%；

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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.

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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

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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

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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。

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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

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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。

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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%。

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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

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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

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