The technology for improving the nutritional components and protein contents of brewers grain through solid fermentation with mixed medium was studied.
研究了以啤酒糟为原料，通过混合菌种发酵，以改善啤酒糟的营养成分，提高其蛋白质的含量的工艺。
This paper reviews the effect of solid-state fermentation by mixed strains of yeast and lysine producer on feed protein quality.
考察了酵母菌和赖氨酸菌混种固态发酵酱醋渣原料的方法对饲料蛋白质量的影响。
In this paper, the latest research progress in solid fermentation of mixed fungi was introduced and the existed problems in mixed fungi fermentation were analyzed.
介绍了固态混菌发酵的最新研究进展，并对纤维素酶混菌发酵存在的问题进行了分析和展望。
In this paper, the latest research progress in solid fermentation of mixed fungi was introduced and the existed problems in mixed fungi fermentation were analyzed.
介绍了固态混菌发酵的最新研究进展，并对纤维素酶混菌发酵存在的问题进行了分析和展望。
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