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    The result indicated this craft surpasses the traditional methd obviously, the acidity of mature vinegar unfiltered and the amount of vinegar from mixed raw material average to 4.75 g/100ml and 3.34 kg/kg, improved by 31.2% and 30.0% separately . Besides,the brewing cycle had been reduced 6 days.
    结果表明前稀后固法工艺明显优于传统固态发酵工艺,成熟醋醅酸度及混合原料出醋率平均达到4.75g/100ml和3.34kg/kg,分别提高31.2%和30.0%,而且酿造食醋周期缩短了6d。
    STUDY ON THE TECHNOLOGY AND CONDITIONS FOR SOLID STATE FERMENTATION OF CHICKEN MANURE REGENERATIVE FEED
    鸡粪再生饲料固态发酵工艺及条件的研究
    Study on the Solid-State Fermentation Technology of Lysine with Lys-02 Strain
    Lys-02菌株赖氨酸固态发酵工艺研究
    Study on the solid-state fermentation of acidic β-mannanase
    酸性β-甘露聚糖酶的固态发酵工艺研究
    Solid State Fermentation Process of Acidic β-Mannanase and Its Crude Properties
    酸性β-甘露聚糖酶固态发酵工艺与粗酶性质
    Optimum technology was drawn by single faction andBox-behnken experiment design using SAS software. That was ricemedium, initial moisture content 50% and kept scope of 46%52%,initial pH6.0, medium thick 3 --4cm, 30 cultivated for 9 days anddecreased to 25 0C up to 13 days, the highest Monacolin K yield was
    并以此为理论基础采用单因素及Box-behnken实验设计,利用SAS软件优化,并确定了本红曲霉固态发酵工艺,即以大米为培养基,初始含水量为50%,并使其保持在46%~52%范围内,初始pH6.0,基质厚度3~4cm,30℃培养9天后降至25℃培养到13天,Monacolin K的最高产量达
    In the solid state fermentation, the optimal medium were composed of as follows: wheal bran: Bean cake: KH_2PO_4 was 8:1:0.015, 2% starch, 0.6% (NH_4)_2SO_4 ,the ratio of substrate to water was 1:1.5. The optimal
    对高大毛霉固态发酵工艺条件进行优化,优化后的培养基成分是:以麸皮、豆饼粉、KH_2PO_4为基本固态培养基,最佳比例为8:1:0.015,2%淀粉、0.6%(NH_4)_2SO_4。 基料与水分比例为1:1.5。
    Artificial neural network pattern recognition was applied to discriminating the solid state fermentation conditions of Bacillus thuringiensis .
    采用 BP模型 ,以苏云金杆菌固态发酵为模型对象 ,研究了基于人工神经元网络的模式识别方法在固态发酵工艺条件辨别中的应用。
    With the black glutinous rice as raw material,the technology of solid fermentation were studied by orthogonal test,the amount of brewer yeast 1.2% ,fermented at 28℃ for 48h ,and the best formula-alcohol 8°,pH4.2 and sugar 12% were determined, the rich nourishmernt and nice taste healthy rice wine was obtained .
    以黑糯米为原料,采用固态发酵工艺,通过正交试验研究确定黑糯米酒的工艺条件为甜酒药用量为1.2%,在28℃发酵48h,并优选出了最佳工艺配方:酒精度8°,pH值4.20,糖度12°,经调配可得营养丰富、口味独特的黑糯米酒。
    The fermentation temperature, humidity and time were varied according to the central composite design with the aim of assessing the effects of these variables and their interactions on the crude protein content of product.
    为优化马铃薯薯渣固态发酵工艺,选择发酵温度、湿度和发酵时间为自变量,产品粗蛋白含量为因变量,采用中心组合设计的方法,研究各自变量及其交互作用对产品粗蛋白含量的影响。
    Through the optimization of substrates and study of fermentation conditions, taking aspergillus oryzae A-9 and yeasts CHC-3, DSF-1, GY-1 as original strains, a new method was found for production of new protein feed containing rich small peptides.
    以米曲霉菌A-9和酵母菌CHC-3、DSF-1、GY-1为出发菌株,通过培养基的优化和混合固态发酵工艺的研究,获得一条富含小肽的新型蛋白饲料生产工艺。
    Using agricultural product waste as medium,the solid fermentation process of Bt HD-1 was studied. Optimum conditions of solid fermentation of Bt HD-1 were determined as follows: initial moisture content 60%,pH value 7.5~8.0,inoculum size 15%,seed age 7 h,fermentation time 42 h.
    利用农产品下脚料作培养基,对菌株Bt HD-1的固态发酵工艺条件进行了优化,确定其发酵的最优条件为:初始含水量60%,pH值7.5~8.0,种子液接种量15%,种龄7 h,固态发酵时间42 h。
    Study on the Solid State Fermentation (SSF) Conditions for Keratinase Production by Aspergillus Mutant A28-8
    角质蛋白酶固态发酵工艺及酶解条件的研究
    Studies on Solid-state Fermenation Technology of a Fungus Producing Perylenequinones
    苝醌类化合物产生菌固态发酵工艺研究
    The microorganism constitutes analysis of soy sauce mash during the low-salt-level solid state fermentation
    低盐固态发酵工艺酱醅中微生物区系的分析
    Study on Technology of the Semi-Solid State Pulp Fermentation of Canna edulis ker for Ethanol
    芭蕉芋原料酒精固态发酵工艺条件的初探
    Study on Solid-state Fermentation Conditions of the Bee Pollen
    蜂花粉的固态发酵工艺
    Four Major Brands Gave Consumers More Choose
    四大品牌各具特色 消费者选择更便利——五粮液、贵州茅台、泸州老窖和全兴大曲确认属纯粮固态发酵工艺酿造
    Screening of Aminoacylase-Producing Strain and Its Solid State Fermentation
    L-氨基酰化酶产生菌的筛选及其固态发酵工艺
    Optimization of Potato Residues Solid Substrate Fermentation Technology Using Central Composite Design
    中心组合设计法优化马铃薯薯渣固态发酵工艺
 

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