菌种和发酵条件对发酵豆粕中抗营养因子的影响。
Experiment 1:Influence of different strains and fermentation conditions on anti-nutrient factors of fermented soybean meal.
素食者们以后将会认可豆豉，这是一种经常用来代替肉类的发酵豆粕。
Vegetarians will recognize tempeh, a fermented soybean cake that is often used in place of meat.
利用30l发酵罐发酵豆粕，对微生物法生产大豆多肽的工艺进行了研究。
The production of soy peptides by soy meal microorganism fermentation was studied with 30l fermentor.
不同菌种的发酵效果不相同，本文就单一菌种及多菌种联合发酵豆粕效果的研究进展做一综述。
The fermentation effects with different strains were different. This paper reviewed the effects of single strains and multi-strains on fermented soybean meal.
哈姆雷特大豆蛋白、比多福大豆蛋白、富肽蛋白（发酵豆粕）组幼虾增重率为1033%、983%、1050%，均显著高于脱皮豆粕组（P<0.05），但低于对照组（P<0.05）；
The growth rates 1033%, 983% and 1050% were for shrimps fed with HSB, BSB and FSB diet, which were significantly higher than DSB shrimp(P<0.05), but lower than NFM shrimp(P<0.05).
利用体外产气法研究了羊草中性洗涤纤维(NDF)、苜蓿ndf和玉米青贮ndf与豆粕组合体外发酵特性及组合效应。
The study was conducted by using in vitro gas production technique to investigate the fermentation characteristics of a compound neutral detergent fiber (NDF) and soybean meal.
以小麦、豆粕和水为主要原料，配以其它辅料，以高盐稀态法发酵酱油生产出味道鲜美的酱油，同时通过危害分析确保酱油的安全。
The delicious sauce can be attained with wheat, bean and water as the main ingredients and other subordinate ingredients with the method of high saline diluting.
日粮中用15%以内的固态发酵菜粕替代豆粕对肉仔鸡的肝脏和甲状腺指数无显著影响（P>0.05）。
Furthermore, the indices of liver and hypothyroid were not affected when the solid-state fermented rapeseed meal was not more than 15% (P>0.05).
摘要通过对豆粕进行微生物发酵处理，可降低其抗营养因子含量，提高营养素含量和生物学效价。
Abstract: Fermented soybean meal by microorganism could decrease anti-nutritional factors, and increase nutrient contents, biological functions.
对以燕麦和啤酒废弃生物质替代部分豆粕为原料，利用混合菌种发酵酿造保健酱油进行了研究。
The healthy soy sauce was produced with mixed strain fermentation through using oat and residual biomass of beer substituent for soybean powder.
利用纤维素酶分解菌的固态发酵法降解高变性脱脂豆粕中的纤维素，研究其对提高豆粕中蛋白质水溶出率的作用。
The solid state fermentation with active cellulase producing strains in increasing the rate of protein dissolved of the high denatured defatted soybean cake was discussed in this thesis.
米曲霉是一种高效的植酸降解菌种，具有应用于大规模豆粕发酵的潜力；
Aspergillus oryzae is of high efficiency in phytic acid degradation, and shows a potential use in industry-scale solid-state fermentation.
米曲霉是一种高效的植酸降解菌种，具有应用于大规模豆粕发酵的潜力；
Aspergillus oryzae is of high efficiency in phytic acid degradation, and shows a potential use in industry-scale solid-state fermentation.
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