1.
The Effects of High-Concengtrate Diet and Its Fermentation Products on the Growth and Fermentation Activity of Ruminal Fungi;
高精料及其发酵产物对瘤胃真菌生长和发酵活力影响的研究
2.
Improving the Activity of Thermostable α-Amylase by Bacilus Licheniformis and Its Application;
耐高温α-淀粉酶发酵活力提高的研究和应用
3.
Effect of pH on activity of lactic acid bacteria
不同pH值培养乳酸球菌对其发酵活力的影响
4.
Biogas Fermentation Potential of Rural Domestic Waste
农村生活废弃物沼气发酵的潜力研究
5.
Production of Probiotic Starters with High Viability and the Development of Referred Product
高活力益生菌发酵剂的制备及产品开发
6.
Liquid Fermentation of High Activity Laccase with Coriolus Versicolor
杂色云芝液体发酵制备高活力漆酶的研究
7.
Sold Fermentation of High Activity Laccase and Decoloration of Dyes by Laccase
高活力漆酶的固体发酵及在染料降解中的应用
8.
Selection and fermentation scale-up of high-activity alkaline protease
高活力碱性蛋白酶产生菌的选育与发酵放大
9.
Study on cellulase activity produced by solid-state fermentation of Trichoderma viride
绿色木霉固态发酵产纤维素酶活力的研究
10.
Research on enzyme production by Aspergillus oryzae 3.042 in solid state fermentation and enzyme activity
米曲霉固态发酵产酶条件及酶活力研究
11.
Study on Change of Enzyme Activity and Chemical Composition of Sufu during Fermentation
腐乳发酵过程中酶活力和化学组分变化研究
12.
The activating conditions of leavening in the dried fermented sausage
干发酵香肠中发酵剂活化条件的研究
13.
Study on the Activity of Enzymes and the Growth Dynamics Analysis of Lactobacillus in Honey Yoghourt Fermentation;
蜂蜜酸奶发酵过程中酶活力与乳酸菌生长动力学的初步研究
14.
Top yeasts are Vigorous fermenters.
上面酵母是活跃的发酵剂。
15.
Fermentation Conditions Optimization and Kinetics Analysis for Saccharomyces cerevisiae in Batch Culture
酿酒酵母分批发酵条件优化与发酵动力学研究
16.
fermentation capacity
发酵（能）力[表示微生物发酵底物的强度]
17.
The,fermentation power of a flour involves determination of the maltose value (diastolic activity).
面粉的发酵能力是由麦芽糖值所决定的(淀粉酶的活性)。
18.
Study on the Increased Activities of Non-starch Polysaccharide Enzymes from Mixed Fermentation of Trichoderma Viride and Aspergillus Niger;
木霉和曲霉混合发酵提高非淀粉多糖酶系活力的研究