使发酵
1.Fermentation activity of immobilized yeast of CASA was increased because of improvement of microenvi ronment of carrier. Fermentation time was decreased to 16 hours.
3.When agitator speed was 400 rpm and aeration rate was 1.25vvm, the dissolved oxygen (DO) stayed between 30～25%, which was able tomake Streptomyces hygroscopicus WSH03-13 grow and secrete MTG.
4.Results indicated that the optimum temperature for flask-shaking fermentation was 25℃, shaking frequency 220 r/min, medium volume 50 ml,and the fermentation period is 2-3 days shorter by inoculating homogenized cultures than the fermentation period by traditional technique by inoculating agar slant culture.
7.Prior to the days of refrigerators and sushi bars, fresh fish were wrapped in cooked rice and pressed between rocks in order to ferment them.
8.Yeasts are used in the brewing process to initiate fermentation.
