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solid fermentation conditions
    Studies on the Solid Fermentation Conditions of Cellulase by Aspergillus Niger HD9478
    黑曲霉HD9478纤维素酶固体发酵条件的研究
    Studies on the solid fermentation conditions for the biocontrol agents of Trichoderma harzianum strain H-13
    生防菌株哈茨木霉H-13固体发酵条件的研究
    Preliminary Study on the Zymological Properties of Acid Protease Produced by Penicillium P-1007 and Its Solid Fermentation Conditions
    青霉P-1007酸性蛋白酶酶学性质及其固体发酵条件的初步研究
    Study on Solid Fermentation Conditions of Antagonistic Strain F53 of Paenibacillus elgii
    拮抗性类芽孢杆菌F53菌株的固体发酵条件研究
    Solid fermentation conditions for Bacillus natto were researched in this paper. The optimal fermentation conditions were as follows:the soaked soy bean was steamed for 30min at 121℃, inoculated with 2% Bacillus natto, fermented for 24h at 37℃,and then put at 4℃ for 24h.
    对纳豆菌固体发酵条件进行了研究,确定最佳条件为:浸泡后的大豆在121℃高压蒸煮30min,纳豆菌接种量2%,于37℃发酵24h,再置于4℃冰柜后熟24h。
    The solid fermentation conditions were optimized as follows: temperature 35 ℃,ratio of solid substrate and water 1∶1.4,pH 7.0,10 % inoculum.
    在固体发酵条件下,芽孢的产生数量与抑菌物质的积累呈正比,以温度为35℃,料水比为1:1.4,pH值为7.0,接种量为10%为菌株最佳发酵条件。
 

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