| 1. | Study of liquid fermentation conditions optimization on nattokinase
纳豆激酶液体发酵条件的优化研究 |
| 2. | Studies on the liquid fermentation for nattokinase by bacillus natto
纳豆菌液体发酵生产纳豆激酶的研究 |
| 3. | Study on the optimization of nattokinase liquid fermentation by bacillus natto
纳豆激酶液体发酵条件研究 |
| 4. | Optimizing liquid fermentation conditions of protease by bacillus subtilis b
菌株产蛋白酶液体发酵条件优化 |
| 5. | Enzyme application in the process of low - salt liquid fermentation of soy sauce
酱油稀醪低盐发酵工艺中酶制剂的应用初探 |
| 6. | Bacillus subtilis protease produced by liquid fermentation of sea cucumber culture medium
溶栓纳豆菌的筛选鉴定及其发酵特性研究 |
| 7. | These results indicate that the industrialized production of g lucidum polysaccharides by liquid fermentation is completely feasible
这些实验结果预示着通过液态发酵的方式进行灵芝多糖的工业化生产完全是可行的。 |
| 8. | Technology on ethanol from sweet sorghum stem includes two core techniques : solid fermentation of sweet sorghum stem and liquid fermentation of stem juice . solid fermentation of sweet sorghum stem
甜高粱茎秆制取乙醇工艺包括两项核心技术：甜高粱茎秆固体发酵和茎秆汁液液体发酵工艺。 |
| 9. | The effect of liquid fermentation on enzyme activity of nattokinase produced by bacillus natto no . 137 strain was studied , and intensive studies on the purification and characterization of nattokinase were conducted in this thesis
在考察了该菌株各项发酵条件之后，确定bn - 137菌株的最佳发酵温度为35 ，初始发酵ph值为8 . 0 ，最佳发酵终止时间为60小时。 |
| 10. | The crude cellulases from liquid fermentation of b - 6 and ass . 3711 were isolated and purified by ( nh4 ) so4 precipitation , sephadex g - 100 and deae - sepharose cl 6b column chromatography . the cmcase components were purified and some of their physical and chemical properties were studied
本文将液体发酵的酶液经硫酸铵分级沉淀、柱层析后得电泳纯cmcase组分，并对as3 . 3711和b - 6来源的cmcase酶解动力学和理化性质作了比较研究。 |
