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fermentation
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.
      
After fermentation of whey with selected yeast strains at 30°C for 2-3 days, the ethanol concentration was 4-5%.
      
The feasibility of eliminating 66.6 to 99.6% of the dissolved phosphate at initial concentrations of 1000 to 3500 mg PO3-4/l by adding 6420 mg/l iron (III) hydroxide into a reactor for anaerobic fermentation of activated sludge was analyzed.
      
The method of disks in combination with thin-layer chromatography and spectrophotometry was used for a comparative evaluation of the efficiency of different methods of fixing and fermentation of medicinal plants (leaves).
      
The methods of fixing and fermentation were shown to exert a substantial effect on both the qualitative and quantitative composition of alkaloids.
      
The use of different methods of fixing and fermentation provides activation or inhibition of these processes, thereby making it possible to carry out target-oriented correction of the alkaloid composition of the medicinal plants studied.
      
Fermentation of high-protein plant biomass by introduction of lactic acid bacteria
      
Changes in Catechins during the Fermentation of Green Tea
      
The concentration of eight kinds of catechins in solution decreased by 29.6-47.6%, respectively; some catechins were absorbed and accumulated by yeast cells, but the amount in the cells was very low during the fermentation process.
      
Modeling of lactic acid fermentation of leguminous plant juices
      
Lactic acid fermentation of leguminous plant juices was modeled to provide a comparative efficiency assessment of the previously selected strains of lactic acid bacteria as potential components of starter cultures.
      
Juices of the legumes fodder galega, red clover, and alfalfa were subjected to lactic acid fermentation in 27 variants of the experiment.
      
Correction of alfalfa juice fermentation using the tested lactic acid bacterial strains appeared inefficient, which is explainable by its increased protein content and a low level of acids produced during fermentation.
      
The determination of the thermokinetic character is beneficial to the control of fermentation.
      
The effect of various iron hydroxide concentrations on the anaerobic fermentation of sulfate-containing model wastewater
      
Processing (fermentation) of wood particles by the fungus Panus tigrinus in a submerged culture for producing a biobinder of wood composites-woodchip boards and fiberboards-is considered.
      
Temperature cycling to improve the ethanol production with solid state simultaneous saccharification and fermentation
      
Simultaneous saccharification and fermentation (SSF) widely used in submerged state could be effective in solid state.
      
Solid state SSF was first compared with solid-state separate hydrolysis and fermentation on ethanol production.
      
Ethanol yield using solid-state separate hydrolysis and fermentation (SHF) in 5 days was only half of that in solid state SSF in 3 days.
      
 

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