The Aspergillus Niger LN0401 was used to produce cellulase by submerged fermentation.
利用黑曲霉ln0401菌株液体发酵生产纤维素酶。
The acetic fermentation was dealt with submerged fermentation and the total acid reached 4.60%.
醋酸发酵采用液体深层发酵，最终总酸达4.60%。
It has gained considerable attention of late years due to its several advantages over submerged fermentation.
与深层液体发酵相比，它具有很多优点，因此近年来受到了研究者的重视。
Starch was optimum carbon, peptone was the best nitrogen source for the submerged fermentation of Schizophyllum commune.
裂褶菌液体发酵的最适碳源为淀粉，最适氮源为蛋白胨。
Using raspberry as the raw material and grape wine active dry yeast as starter, raspberry wine was produced by submerged fermentation.
以树莓为主要原料，葡萄酒活性干酵母为发酵菌种，采用液态深层发酵技术酿造树莓果酒。
The contents of mycelium biomasses and rough polysaccharide on the submerged fermentation of six agaricus blazei strains were studied in this paper.
不同菌株深层发酵的生物量和粗多糖含量变异很小。
The compositions and contents of the effective components in submerged fermentation mycelia and fruit body of Russula vinosa were analysed and compared.
本文分析比较了正红菇深层培养菌丝体和野生子实体有效成份的含量和组成及抑菌作用。
The submerged fermentation of Monascus anka is carried out by 1 liter glass air lift loop reactor and 5 liter stainless steel loop reactor respectively.
分别使用1升玻璃气升式反应器和5 升不锈钢气升式反应器进行了红曲霉菌的深层培养。
Through dipping in hot water and ethanol precipitation, a kind of proteinase A inhibitor can be selected from the powder of Ganoderma lucidum by submerged fermentation ;
采用热水抽提、乙醇分级沉淀等步骤从灵芝发酵全粉中初步筛得一种粗蛋白酶A抑制剂；
In a previous work, Lin and Sung (2006), reported the environmental and nutritional factors affecting the yield of mycelia biomass and EPS production in submerged fermentation.
林、宋等人氏（2006年）在先前的研究中报告了会影响在浸沉摇荡法中菌丝生物量及胞外多醣产量的环境及营养的因素。
A mixed materials of sorghum and rice was used in vinegar production by submerged fermentation, which could solve the foaming problem caused by using rice as a raw material only.
在液态深层制醋中，通过高粱、大米的混合投料，较好的解决了纯大米原料在醋酸发酵中产生泡沫的问题。
The health vinegar of orange was brewed by fermentation of whole orange juice. The optimal technological condition for alcohol and liquid submerged fermentation were discussed in detail.
以柑桔全果为主要原料，经发酵制成柑桔保健果醋，对酒精发酵、醋酸液体深层发酵的适宜工艺条件进行了探讨。
Shake flask culture was used and the yield of polysaccharide was taken as main index to ensure the optimum culture conditions of submerged fermentation for Ganoderma lucidum by corn mash medium.
以灵芝多糖为指标，采用摇瓶液体发酵的方法，研究了以玉米水解糖为主要原料，液体培养灵芝的发酵条件。
Through flask culture, research Lentinula edods submerged culture optimum fermentation time, the optimum carbon, nitrogen and optimum best quality carbon and nitrogen ratio.
通过摇瓶培养，研究香菇液体深层培养最适发酵培养时间、最适碳源、最适氮源及最佳碳源与氮源质量配比。
Through flask culture, research Lentinula edods submerged culture optimum fermentation time, the optimum carbon, nitrogen and optimum best quality carbon and nitrogen ratio.
通过摇瓶培养，研究香菇液体深层培养最适发酵培养时间、最适碳源、最适氮源及最佳碳源与氮源质量配比。
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