1.
Study on Fermentation Conditions of Novel Acid-resistant α-amylase in Liquid Culture
新型耐酸性α-淀粉酶液态深层发酵条件的研究
2.
Study on Cellulase Production by Trichoderma Reesei Submerged Fermentation and Its Application;
里氏木霉纤维素酶的液态深层发酵生产及其应用的研究
3.
Study on Submerged Culture of Antrodia Camphorata and Its Triterpenoids
樟芝深层液态发酵及其三萜类化合物的研究
4.
Study of Related Functional Steroids and Optimization of Submerged Culture Condition of Inonotus Obliquus
桦褐孔菌甾类化合物的分析及深层液态发酵条件的优化
5.
Research on the Dynamics Model of Grifola Frondosa Liquid In-depth Fermentation;
灰树花液体深层发酵动力学模型研究
6.
Studies on the Liquid Fermentation and Chemical Constituents of Cordyceps Gunnii;
古尼虫草液体深层发酵及化学成分的研究
7.
Studies on Pepsin Inhibitor from Coriolus Versicolor by Submerged Fermentation
云芝液体深层发酵产胃蛋白酶抑制剂的研究
8.
Effect of Fllase Asia Bell Root Tangshen Extraction on Polysaccharide from Pleurotus nebrodensis by Submerge Fermentation
党参提取液对白灵菇深层发酵多糖的影响
9.
Strategy of pellet formation of filamentous fungi in submerge fermentation
深层发酵中丝状真菌菌球形态控制的策略
10.
Studies on the Strain of Armillaria Mellea Screening for Sleep-regulated Activity and the Technology of Liquid Submerged Fermentation;
蜜环菌睡眠调节活性菌株筛选及液体深层发酵技术研究
11.
Separation and Purification Analysis of Soluble Polysaccharide by Submerged Fermentation Technology of Morchella;
液体深层发酵羊肚菌水溶性多糖的提取分离纯化分析
12.
Studies on Submerged Fermentation of Morchella Esculenta and Polysaccharide Extraction;
羊肚菌液体深层发酵条件及多糖提取工艺的研究
13.
Studied on Aspartic Acid Protease Inhibitor from Coriolus Versicolor by Submerged Fermentation;
云芝液体深层发酵天冬氨酸蛋白酶抑制剂的研究
14.
Effect of FiveKinds of Chinese Herbal Medicines Extraction on Polysaccharide from Pleurotus Nebrodensis by SubmergedFermentation
五种中草药提取液对白灵菇深层发酵多糖的影响
15.
Effects of Submerged Fermentation on Acidic Polysaccharides in Tremella fuciformis Mycelia
液体深层发酵条件对银耳菌丝体酸性多糖富集的影响
16.
Submerged fermentation of Ganoderma lucidum in the medium mainly containing rice bran
以米糠为主要原料的灵芝菌丝体液体深层发酵技术
17.
The research situation of related preparation of submerged fermentation of Cordyceps sinensis
冬虫夏草液体深层发酵菌丝体相关制剂的研究现状
18.
Wine-producing raw materials varied according to region difference, and wine types include Xiaoqu wine, wheat wine, red starter wine, millet wine, corn wine and highland barley wine etc.; 2. multiplicity of fermentation.
发酵状态的多样性：发酵状态有固体发酵、固液结合发酵、半固体发酵和液体发酵。