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91. The results indicated that the optimal anaerobic and aerobic fermentation time.

92. Spectrophotometry was applied to study coloration in new type liquor and in liquor by fermentation method.

93. Loquat wine was fermented into vinegar by Acetobacter pasteurianus subsp. Huniang 1.01. The relations among strain growth, acid production and oxygen consumption during the fermentation were studied.

94. Phosphate. It is essential glutamic acid fermentation process, but the concentration can not be too high, otherwise they will be to valine fermentation.

95. According to the degree of fermentation, rolling , baking and tea leaf maturity.

96. Reverse phase high-performance liquid chromatography(RP-HPLC) was applied to determine the S-adenosyl-l-methionine(SAM) in erythromycin fermentation course.

97. In order to reach a higher productivity level of mycelium and exopolysaccharide, L934 orthogonal experiments on fermentation with Schizophyllum commune were carried out in 7L fermentor .

98. It has higher antioxidant activity , remarkable acceleration of fermentation and is also a very effective ACE inhibitor.

99. Besides, double bottom fermentation and multiple bottom fermentation are simple and effective measures.

100. Among them, alcohol, 2- acetone, ethyl acetate, ethanoic acid, 3- methyl -1- butylacohol, 3- hydroxyl -2- methyl ethyl ketone made up the main volatile constituent fermentation sausage.

101. Open fermentation in wine production ; 4 . multiplicity of microbe groups; 5.

102. Top fermentation uses a yeast that ferments at higher temperatures than that used for bottom fermentation.

103. The organic acid in seriflux was mainly lactic acid which developed by the fermentation of lactobacillus, and lactobacillus mainly came from environmental microbial groups.

104. For confirming the presence of Coliform bacteria in drinking mineral water by the multiple - tube fermentation technique.

105. Yeast colonies isolated from prophase, metaphase and anaphase of spontaneous fermentation were identified primarily on Wallerstein Laboratory Nutrient Agar(WL agar).

106. The results of proximate analysis of feed constituents showed that the crude protein contents of common dry rice straw, ammoniated rice straw and microorganism fermentation rice straw were 4.

107. Keep the habit of brushing teeth every morning and night, especially at night, in order to avoid remained food's acidogenic fermentation formed by bacteria at night to erode surface of teeth.

108. The results of sensitive step test showed that hydrolysis fermentation and hydrogen-production acetogenisis were the rate-limiting steps in the inhibition of aureomycin or amoxicillin.

109. Purpose To separate antitumor compounds from submerged fermentation of Paecilomyces militaris.

110. The ultimate hydrolysate is 100 % of oligo - glucomannan through eliminating mono - saccharides with yeast fermentation.

111. Giving the definition of MFM and narrating particularly its application in the processing of beer and the manufacture, extraction, fermentation of rice wine, soy sauce.

112. Erythritol produced by fermentation is more promising compared to chemical synthesis method.

113. The ability of maltose fermentation in polyhybrids (trihybrids and tetra-hybrids) is almost identical with their dihybrids.

114. Wine is the alcoholic beverage created through the process of fermentation.

115. Research on vinegar fermentation technique with immobilized Saccharomyces cerevisiae Hansen and Acetobacter spp.

116. RP-HPLC method for the determination of pleuromutilin fermentation broth was developed.

117. Applying the proposed modeling scheme to Nosiheptide fermentation process demonstrates that the hybrid modeling has good estimation performance.

118. Study on the alcoholic fermentation using dodecanol as the extractive agent by immobilized yeast with alginic acid and polyvinyl alcohol as the mixed carrier was curried out.

119. So this method which shortened the period of fermentation may be utilized on industrial production of Grifola frondosa mycelia.

120. Objective:Decide on a suitable dissoluble oxygen condition of penicillin fermentation.