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fermentation
adolescentis94-BIM strains showed that bifidobacteria with a higher growth rate produced greater amounts of the end fermentation products, acetate and lactate.
      
The growth of the strains in batch cultures was found to be inhibited by acidic fermentation products.
      
The strains are capable of both anaerobic growth (at the expense of fermentation of glucose and certain mono- and disaccharides with the formation of formate, ethanol, and acetate) and aerobic growth.
      
It is suggested that azide exerts a protective effect on the thermotolerance of yeast cells when their energy requirements are met by the fermentation of glucose.
      
At an early stage of batch growth in a neutral or alkalescent medium, bacterial cells showed reversible attachment to the glass surface of the fermentation vessel.
      
At the same time, malonate did not influence, and sometimes even improved, the thermotolerance of the yeasts utilizing glucose through fermentation.
      
The saccharolytic anaerobic bacteria Halonatronum saccharophilum, Amphibacillus fermentum, and Amphibacillus tropicus produce formate, the main fermentation product.
      
To reveal the pathways of carbohydrate fermentation by these bacteria, the activity of the key enzymes of carbohydrate metabolism and their pH dependence was studied.
      
The Activity of Key Enzymes in Xylose-Assimilating Yeasts at Different Rates of Oxygen Transfer to the Fermentation Medium
      
guillermondii, Pachysolen tannophilus, and Torulopsis molishiama were studied at different oxygen transfer rates (OTRs) to the fermentation medium (0, 5, and 140 mmol O2/(l h)).
      
The two-stage fermentation process that we developed provided a further two- to threefold increase in the production of carbohydrases.
      
The synthesis of avicelase and β-glucosidase is evidently induced by other cellulose- and hemicellulose-containing compounds present in the fermentation medium and, hence, is regulated independently of the three aforementioned enzymes.
      
A comparative molecular genetic study of cultured Saccharomyces strains isolated from the surface of berries and various fermentation processes showed that baker's yeast and black-currant isolates contain not only Saccharomyces cerevisiae but also S.
      
Lactate, ethanol, acetate, hydrogen, and traces of formate are produced during cellulose or cellobiose fermentation.
      
In this case, aerobic fermentation (ethanol production) decreased, whereas pyruvate production increased.
      
The yeast metabolism was completely respiratory, without any signs of aerobic fermentation.
      
abyssi on yeast extract, fermentation with the formation of acetate, propionate, hydrogen, and CO2 occurred.
      
abyssi to switch from fermentation to anaerobic respiration and to exist in the gradient of redox conditions characteristic of deep-sea hydrothermal vents.
      
Fermentation of pyruvate and fumarate was possible in the absence of sulfate.
      
The fermentation of lactose (Lac+) in the dairy yeast Kluyveromyces lactis var.
      
 

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