Mathematical models are important tools for optimizing the design and the operation of solid fermentation bioreactors.
数学模型是优化固态发酵反应器的设计和操作的重要工具。
In recent years, great achievements in solid fermentation have been made due to the development of new bioreactors and the foundation of advanced mathematical models.
近年来，由于新型反应器的研制和先进数学模型的建立，固态发酵技术的研究取得了很大成就。
The results showed that MTDB-02 could produce more than 70 metabolites by pure solid fermentation.
结果表明，该菌纯种固态发酵能代谢产生70多种物质。
The technology of fuel ethanol production by solid fermentation with distiller biomass was studied.
研究了采用固态发酵工艺利用酒糟生物质生产燃料乙醇的工艺。
Yellow water, brown and sticky muddy liquid, is the byproduct in liquor production by solid fermentation.
黄水是固态法白酒生产过程中产生的一种棕黄色、微粘稠的混浊液体。
Persimmon fruit wine was produced by single yeast strain solid fermentation with sweet persimmon as raw materials.
以甜柿为原料，采用酵母菌固态发酵法生产柿子果酒。
Study on the technologies and some enzyme property of Natto-kinase produced from the solid fermentation of soybean residue was conducted.
研究纳豆菌固体发酵产纳豆激酶的工艺及其部分酶学性质。
The results showed that MTDF-01 could produce acids, alcohols, aldehydes, ketones, esters and aromatic compounds by pure solid fermentation.
结果表明，纯种固态发酵能代谢生成酸、醇、醛、酮、酯及芳香族化合物等多种物质。
After flight, the strain was rejuvenized, segregated and selected. The content of Lovastatin produced in the solid fermentation was examined.
对搭载后的菌株进行复壮、分离和筛选，并进行固体发酵，检测发酵产物中洛伐他汀产量。
Fermentation technics optimization and screening of the strain suitable for liquid fermentation were carried out on the basis of solid fermentation.
本实验在固体发酵的基础上，进行了适合液体发酵菌株的筛选和工艺的探索，为木聚糖酶液体发酵生产打下基础。
The simulated solid fermentation proved that part of the isolated strains could decompose lactic acid under anaerobic solid fermentation conditions.
通过模拟固体发酵证明部分菌株在厌氧固体发酵条件下显示有降乳作用。
Several enzymes were determined in the process of solid fermentation, which can make us master the metabolism rule and growth state of Armillariella.
同时通过对发酵生长期间各种酶的酶活测定，对其生长代谢规律及生长状态进行了初步了解。
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。
Abstract: in this study, the effects of solid fermentation of Ganoderma lucidum on the main components in the leaves of Eriobotrya japonica were analyzed.
摘要：采用灵芝固体发酵枇杷叶，筛选出了适合发酵的灵芝菌株并分析了固体发酵前后枇杷叶中主要活性成分的变化。
Therefore, according to this experiment, the solid fermentation for GLP production was feasible, and could be used as a new method of GLP produced from now on.
因此本实验认为，采用固态发酵生产灵芝 多糖的方法是可行的，可以考虑今后作为制备 灵芝 多糖的一种主要方法。
Its main operating points include the raw materials saccharification and liquid-and-solid fermentation. The final products are good enough to reach the standards.
其主要操作要点：生料糖化、前稀后固发酵，产品完全达到了标准的要求。
The content of ethyl caproate increased by times when the flavour-enhancing technique of esterase was used in the traditional production of solid fermentation liquor.
酯化酶增香技术可用于传统固态白酒，可使己酸乙酯含量成倍增加；
Aspergillus Niger was cultured by solid fermentation. The optimal substrate components and the best proportioning for xylanase production by Aspergillus Niger were studied.
采用固态发酵培养黑曲霉，研究以啤酒糟为主要原料生产饲用木聚糖酶的最佳基质组分及其配比。
The solid fermentation conditions of Boletus edulis through soybean residue were studied. The results showed that Boletus edulis mycelium can grow well in the bean residue.
以豆渣为基料通过固态发酵培养美味牛肝菌，对其菌丝体适宜发酵条件进行了优化。
Using peanut meal, maize yellow powder, and wheat gluten powder as protein material by low salt content and solid fermentation technology, flavor seasoning liquid was obtained.
以花生粕、玉米黄粉和谷朊粉为蛋白质原料，通过低盐固态发酵工艺生产酿造型鲜味剂基料。
Through single factor test initially set up a suitable for duck solid fermentation medium optimization formula: plus accessories for the bran, and adding 1.5% ammonium sulfate.
通过单因素试验，初步确定适于鸭粪固体发酵的培养基优化配方为：外加辅料为麸皮，并加入1.5%硫酸铵。
Generally, liquor quality and its production cost varies greatly in the case of different production methods (mainly including liquid fermentation method and solid fermentation method).
用不同方法生产的白酒(主要固态法、液态法)，其质量与成本一般相差较大。
During the solid fermentation of liquor, lactic acid bacteria could advance Maillard reaction and liquor fermentation, and maintain and keep the ecological environment for liquor-making.
在固态法白酒发酵过程，乳酸菌具有促进美拉德反应、促进酿酒的发酵、维护与保持酿酒微生态环境等作用；
Compared to submerge fermentation, the solid - fermentation system has the ability to significantly overcome catabolic repression.
与液态发酵相比，固态发酵能有效地克服分解代谢产物的阻遏作用。
Compared to submerge fermentation, the solid - fermentation system has the ability to significantly overcome catabolic repression.
与液态发酵相比，固态发酵能有效地克服分解代谢产物的阻遏作用。
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