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fermentation
Fermentation broth and cell extracts were tested against typed test organisms.
      
A cellular automata model for simulating fed-batch penicillin fermentation process
      
The transition rules of CAPFM are designed based on mechanical and structural kinetic models of penicillin batch-fed fermentation processes.
      
The simulation experimental results show that CAPFM replicates the evolutionary behavior of penicillin batch-fed fermentation processes described by the structured penicillin production kinetic model accordingly.
      
The forest litter layer can be divided into fresh litter layer (L), fermentation layer (F) and humus layer (H), which may represent different litter decomposition stages.
      
Study on microbial protein and the mechanism of solid-state fermentation with periodical dynamic changes of air
      
The effect of different extraction and purification conditions on the microbial protein obtained from solid-state fermentation (SSF) and the effect of periodical dynamic changes of air on protein have been studied.
      
The mechanism of solid-state fermentation with periodical dynamic changes of air is also discussed.
      
The FPA and CMCase of the intracellular protein are 0.245 μmol/s and 6.392 μmol/s, respectively, which represent decreases of 22.2% and 38.7% over the corresponding values for static solid-state fermentation.
      
The separation of 1,3-propanediol from the glycerol-based fermentation broth of Klebsiella pneumoniae plays an important role during the microbial production of 1,3-propanediol.
      
The optimal volume ratio of alcohol added to the condensed fermentation broth was determined to be 2:1.
      
The experimental results indicated that alcohol precipitation and dilution crystallization was feasible and effective for the separation of 1,3-propanediol from actual fermentation broth.
      
Some organic acids contained in fermentation broth were also analyzed.
      
Metabolic flux analysis on arachidonic acid fermentation
      
The analysis of flux distributions in metabolic networks has become an important approach for understanding the fermentation characteristics of the process.
      
A model of metabolic flux analysis of arachidonic acid (AA) synthesis in Mortierella alpina ME-1 was established and carbon flux distributions were estimated in different fermentation phases with different concentrations of N-source.
      
These results suggest a way to improve AA fermentation, that is, fermentation with limited N-source broth and adding low concentration N-source during the stationary phase.
      
The carbon isotope composition of ethyl alcohol produced during alcohol fermentation depended on the substrate used and was characterized by the value of δ13C equal to -24.7 ± 0.8%.
      
The possibility of quantitative determination of specific components in mixtures of ethanol samples with various isotope compositions (chemical synthesis and alcohol fermentation of raw material from C3 or C4 plants) was shown.
      
Conversion of lignins from solid parts of grapes during alcoholic fermentation
      
 

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