To utilize the advantages of solid state fermentation for cellulose production, the solid state fermentation with double dynamic of gas phase was proposed.
为了充分利用纤维素酶固态发酵的优势，提出了纤维素酶气相双动态固态发酵的方式。
The solid state fermentation viable bacterial number of the Lactobacillus casei Zhang is more than 20 times of the liquid MRS fermentation viable bacterial number.
本发明的干酪乳杆菌固态发酵活菌数是液体MRS发酵活菌数的二十倍以上。
The solid state fermentation by adding the apple marc can enormously improve the palatability of bean curd residue, which can be widely used as raw material of health foods.
混合苹果渣的固态发酵极大地改善了膳食纤维的适口性，可以作为健康食品原料广泛使用。
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