The results showed that the XP yeast culture and the yeast culture made by liquid fermentation added to the diets raised obviously the concentrations of TVFA by 3.91%, 2.12% and 3.79%(P<0.05) respectively; however, the yeast culture made by solid state fermentation raised by 1.47% and 1.53%(P>0.05).
The liquid state fermentation conditions of monascus-nata complex were studied. The optimum fermentation conditions were as follows: patato15 %, glucose 5 %, NaNO3 0.2 %, MgSO4 0.1 %, ZnSO4 0.1 %,PH 6.0,cultivated for 13 d at 26 ℃. The content of monacolin k was 152.00 mg/L and color value was 128.38 μ/g dry monascus-nata .
The liquid-state fermentation conditions of ZY8 were studied. The optimal medium for enzyme production contains 50 g/L soluble starch,20g/L ammonium citrate dibasic,3g/L KH2PO4,0.1g/L CaCl2,0.01 g/L FeSO4·7H2O and 1 g/L MgSO4·7H2O.
With golden silk jujube from Cangzhou,Hebei as raw material,liquid-state fermentation and single-factor and orthogonal-test were used to study factors influencing alcoholic fermentation and acetic fermentation of golden silk jujube vinegar.
The production of cellulase-free end oxylanase by the thermophilic fungus Thermomyces lanuginosus was investigated insemisolid fermentation and liquid fermentation.
This substrate was adequate for growth and aroma production; the concentration obtained using SSF was higher than using liquid fermentation process.
Through the methods of organic solvent extraction, thin layer chromatography (TLC) and column chromatography, compound I was isolated, purified from the liquid fermentation metabolites of the taxoid-produced endophytic fungi (Altemaria.
Through thin layer chromatography (TLC), liquid fermentation metabolite of the strains was determined, and four strains (Alternaria altemata (Fr.) Keissler var.taxi Y.
The determination result of thin layer chromatography (TLC) showed that the liquid fermentation metabolites of the strains could not react positively with taxoids developer- the vanillic aldehyde and dilute bismuth potassium iodide.
was carried out during solid-state and submerged fermentation using different carbon sources and crude enzymes were characterized.
The growth of nonsporulating mycelial fungi INBI 2-26(+), a producer of laccase; INBI 2-26(-), a producer of cellobiose dehydrogenase; and their mixed culture on lignin-carbohydrate substrates under conditions of submerged fermentation was studied.
Submerged fermentation experiments were carried out to study the stimulating effects of the surfactant Span 20 on the growth of Aspergillus niger XP mutant and oxalic acid production from the post-refining fatty acids.
Hyperproduction of l-glutamate oxidase in submerged fermentation of Streptomyces sp.
Although submerged fermentation has been universally used as the technique of fermentation, attempts are being made to develop solidstate fermentation technology also.