batch fermentationの例文

例文

1. None of these factors appears to be causally related to the fall in fermentative activity during batch fermentation.
2. During batch fermentation, the rate of ethanol production per milligram of cell protein is maximal for a brief period early in this process and declines progressively as ethanol accumulates in the surrounding broth.
3. Viability remained at or above 90 %, internal pH remained near neutrality, and the specific activities of the glycolytic and alcohologenic enzymes ( measured in vitro ) remained high throughout batch fermentation.