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    Study on The Fermentative Conditions of Liquid Deep Fermentation of High Enzyme Activity Pectinase YPC-16
    高酶活果胶酶突变株YPC—16液态深层发酵条件的研究
    Study on Fermentation Conditions of Novel Acid-resistant α-amylase in Liquid Culture
    新型耐酸性α-淀粉酶液态深层发酵条件的研究
    Study on Liquid Fermentation of Cordyceps militaris
    蛹虫草液态深层发酵的研究
    Improvement of the liquid-deep-fermenting vinegar's flavor
    改进液态深层发酵醋风味的设想
    The Factor and Controlling Method that Affecting Quality of Fruit Vinegar Made by Submerged Fermentation
    影响液态深层发酵果醋质量的因素及控制方法
    Study on Liquid State Deep Fermented Chaenomeles lagenaria Koidz Fruit Wine
    液态深层发酵型木瓜果酒的发酵工艺研究
    New technology automatic liquid deep layer fermentation of rice vinegar
    自动化液态深层发酵酿造米醋新技术
    Establishment and control of vinegar production line for submerged fermentation by enzymes
    全酶法液态深层发酵制醋生产线的建立和控制
    Fermentation study of TR12 in liquid culture medium A3D3C2D1 was chosen .
    通过正交试验的方法对TR12的液态深层发酵条件进行研究,获得了一最佳摇瓶发酵培养基配方A_38_3C_2D_1。
    The deep liquid fermentation technology With maximum bioweight of Rhizopusoligosporus saito RT-3 was as follows: 1.5g Rhizopusoligosporus saito RT-3 was injected into the culture solution of soybean sprout which contained 3g maltobiose ,1% ammonium sulfate and 0.4% urea,pH4.5, inoculated 37℃ for 24h in bioreacter.
    少孢根霉RT - 3最大生物量的液态深层发酵工艺 :接种 1.5g少孢根霉于pH值 4 .5的黄豆芽培养液 10 0mL ,含麦芽糖 3g、1%硫酸铵和 0 .4 %尿素 ,37℃振荡培养 2 4h。
    ONTHEOPTIMALCULTURECONDI TIONS OF SUBMERGED CULTURE TO PRODUCE MONASCUS PIGMENT
    液态深层发酵生产红曲色素的最佳培养条件
    Research Progress of Cellulase Production by Submerged Culture Method
    纤维素酶的液态深层发酵研究进展
    Some key factors of improving raw material starch utilization ratio in liquid-deep layer fermentation brewing vinegar
    提高液态深层发酵酿醋工艺原料淀粉利用率的几个要点
    Experimental research on apple vinegar by submerged fermentation
    液态深层发酵苹果醋的研制试验
    Application of Red Kojic Rice (Angkak) in Submerged Fermentation of Vinegar
    红曲在液态深层发酵酿醋中的应用
    Research on the new technique of vinegar production by submerged fermentation
    液态深层发酵制醋新工艺的探索
    Practical technology of improving vinegar flavor in submerged fermentation
    提高液态深层发酵食醋风味的实用技术
    In addition, study discussed the starch and protein of fruit which had influence on the quality of citrus fruit vinegar, put forward the feasibility to use barley-sprout power solving its negative effect, compared their advantages and shortages of process between liquid-state-deep fermentation and solid-state fermentation, advanced the scheme, which use yeast that produce ester and savory fermentation or add protein enzyme in the during of mature brewage, to solve the question of lacking flavor.
    另外,讨论了水果中淀粉、蛋白质对柑桔果醋的品质影响,提出运用大麦芽粉解决其负面影响的可行性。 比较液态深层发酵工艺和固态发酵工艺的优缺点,提出了利用产酯生香酵母、蛋白酶制剂陈酿解决风味不足的方法。
    But China did not make a breakthrough at all time. Most factory adopted solid fermentation , liquid fermentation only at the laboratory level in china.
    生产厂家主要采用固态发酵法,纤维素酶液态深层发酵条件的研究仅处在实验室水平。
    Then the technics conditions of submerged fermentation were researched and under the optimal conditions the liquid production of orange pigments was obtained at 71.7U/ mL of color value and 1.13 of color shade. it was discovered that a great deal of dissolve of oxygen is propitious to the production of orange pigments.
    在此基础上又对液态深层发酵生产橙色素的操作工艺条件进行了研究,并分析了发酵过程中溶氧量对产橙色素的影响,最终在优化的发酵工艺条件下得到了色价为71.7 U/ mL、色调为1.13的橙色素液态产品。
 

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