| 1. | Adding of nitrogen source helped produce alcohol and would shorten fermentation period
同样发酵条件下，添加氮源可以将发酵时间大幅度缩短。 |
| 2. | The results suggested that adequate temperature and pressure could shorten beer fermentation period and control beer flavoring substances with no adverse influence on beer flavor
结果表明，适当的温度和压力相结合，既能缩短啤酒发酵周期，控制啤酒风味物质的组成，又不影响啤酒风味。 |
| 3. | The physical properties of crude starch determined its fermentation characteristics during the production of malt yellow rice wine by no cooking and steaming : slow hydrolysis in early fermentation period , and comparatively low alcohol yield by microzyme fermentation and low heat
生淀粉的物理性质，决定了免蒸煮麦曲黄酒酿造前酵水解偏缓，酵母菌发酵产酒精和热量偏低的发酵特征。 |
| 4. | Xifeng liquor production techniques were innovated as follows : application of high - temperature starter - making ; wheat , barley and pea used as raw materials to produce new xifeng daqu by tread operation ; pits fermentation period prolonged to increase evidently the contents of total acids and total esters in newly - produced liquor
摘要对西凤酒工艺进行技术改进，采用高温制曲，以大麦、小麦、豌豆为原料踩制新凤型曲，延长窖池发酵周期，使新产酒总酸、总酯明显提高。 |
| 5. | The cultural conditions such as temperature , fermentation period and the compound of medium are studied . the result of test show that suitable factors for both bacterium to grow and active substance to produce are 28 , 200rpm and 72 hours . the bacterium is gotten through centrifuge with 8000rpm for 20min . then the bacteria is diluted and colophony named s - 8 is put into and used to absorbed active substance for 4 hours
对该菌株发酵条件的研究表明：该菌株用马铃薯葡萄糖液体培养基发酵培养， 28 ， 200rpm摇瓶中振荡培养72h可获得高活性的发酵产物，用苏云金芽孢杆菌hd - 1做指示菌，将发酵液稀释40倍生测仍可形成明显的抑菌圈。 |
| 6. | Although sds - page displayed that there were several protein bands in the sample after 16h fermentation , enzymatic active stain demonstrated that there was only one band during the whole fermentation period , indicating that there is only one kind alkaline protease in the fermentation liquid
对发酵液进行sds - page和蛋白酶的活性染色分析表明，发酵液中的蛋白质种类不多，且只含有一种碱性蛋白酶。该发酵液所含蛋白酶活性能够被丝氨酸蛋白酶抑制剂pmsf ， dfp完全抑制。 |
| 7. | Fermentation experiments on the level of 5l , 20l and 80l jars were carried out . the inceptive glucose condensation was kept and controlled below 1 % through the supply of glucose during the fermentation period . the productivity was improved 40 % compared with the common fermentation technics after the optimization
经5l ， 20l和80l发酵罐发酵实验，在确定不改变初始糖浓度的情况下，通过补糖保持发酵液中糖浓度不低于1 ，结合发酵后期补糖方案，可比常规发酵的产量提高近40 。 |
