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181. Some primary researches were done on fermentation and extract technology of natamycin by Streptomyces natalensis.

182. During alcoholic fermentation acetaldehyde acts as a hydrogen acceptor instead of oxygen.

183. As the complexity steps and high cost of synthetic poly malic acid, producing poly malic acid fermentation is especially important.

184. Studied the selecting method of agglutinating nature yeast on alcohol fermentation.

185. Changes in proteins of Semimembranosus and Biceps muscles mainly happened during curing and fermentation.

186. The article describes the advances in the research of D-ribose by fermentation. It focuses on the anabolism pathway, screening of strain and fermentation conditions.

187. Microorganism fermentation engineering is a complex biochemical reaction process which has high nonlinear, time-varying and relevant character.

188. Objectives: to study fermentation conditions of chymosin from mutant strain Mucor pusillus.

189. Alcoholic fermentation : the juice becomes wine under the natural action of yeast which changes sugar in alcohol.

190. This will provide the theoretical foundation for the further study and forecast of the nisin fermentation process in future.

191. Study on the effect of different of key enzyme promotersof lycopene biosynthetic on lycopene fermentation.

192. Solt-out is an important unit of separating Nisin from fermentation broth.

193. By controlling fermentation and refining conditions, it is possible to reduce citrinin content in Monascus products.

194. Alcoholic fermentation is catalyzed by enzymes of the zymase complex, which are secreted by the cells or released after the cells die.

195. It has gained considerable attention of late years due to its several advantages over submerged fermentation.

196. Using the multifactorial orthogonal, the usage of urea was considered as seeing the critical factors in industrial production of propanetriol by fermentation of the osmostable yeast.

197. The yield of dried fruit from a dehydrator is higher inasmuch as sugar is lost due to continued respiration of tissues during sun drying, and also due to fermentation.

198. Results: The polysaccharose content of fermentation product have somewhat increase, compared to that of the glycyrrhiza.

199. Objective To optimize the content and feeding strategy of barbital sodium during the fermentation of rifamycin B in order to improve the yield.

200. The experiment for optimization of the Flavomycin fermentation medium was carried out with the design of the rotation-regression-orthogonal combination under the shaking flask condition.

201. With rice as the raw material, ditty for saccharification yeast, and solid state fermentation liquid saccharification side side made in white wine.

202. Objective : To screen high xylanase producing strains from Aspergillus oryzae and optimize the fermentation conditions.

203. This paper details the fermentation technique of QINGJIU ( SAKE ) with broom corn as auxiliary substrate.

204. The fermentation technique of the clarified juice accommodate to make the dry cider with the pure apple juice by studying the influence of final produce, cider flavour and stability of cider.

204. Wish you can benefit from sentencedict.com and make progress everyday!

205. The fermentation kinetics of S - adenosyl - L - methionine ( SAM ) producing Saccharomyces cerevisiae HYS 98 was studied through chemostat cultivation.

206. After the fermentation, residual of the yam was hydrolysed with acid solution to extract diosgenin.

207. The condition of the fermentation of Claviceps paspali was optimized. The content of tryptophan and phosphate could effect the productivity of ergot alkaloids .

208. Sodium chloride is useful in a fermentation process of foods by limiting the growth of putrefactive organisms and by inhibiting the growth of large numbers of other organisms.

209. If a malo-lactic fermentation is desired, the wine remains on the lees without sulfating until the mali-lactic fermentation has taken place.

210. Dynamic changes of organic acids in and out of cell of brewer's yeast were determined under anaerobic fermentation by microwave cell disruption and HPLC technology.