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    Study on depths fermentation technology of cordyceps sinensis mycelia
    冬虫夏草菌丝体深层发酵技术的研究
    Studies on the Strain of Armillaria Mellea Screening for Sleep-regulated Activity and the Technology of Liquid Submerged Fermentation
    蜜环菌睡眠调节活性菌株筛选及液体深层发酵技术研究
    The optimum culture conditions of shake-flask are that seed age is 64 h, pH 6.5~7.0,temperature 28~30 ℃, inoculum size 5 %~10 %,volume of 500 mL flask 100 mL.
    以灰轮丝链轮丝菌ZY13作为生产菌株,利用液体深层发酵技术生产谷氨酰胺转胺酶。 结果表明:在500mL摇瓶中,菌株ZY13的最佳种龄48hr、最佳培养温度28~30℃、培养时间64hr、pH值6.5~7.0、接种量5%~10%、装液量100mL。
    Application of Fermentation Technique in Edible Mushroom Cultivation
    液体深层发酵技术在食用菌方面的应用
    Application of Submerged Fermentation Technology to Research and Development of Ganoderma lucidum
    深层发酵技术在灵芝研究开发中的应用
    With the development of liquid submerge fermentation many large fungus has been large-scale cultured.
    随着液体深层发酵技术的发展,己可以对许多大型真菌进行大规模培养。
    This method has some advantages, such as large yield, using smaller space, short product periods, control easily, and so on.
    液体深层发酵技术具有生产量大、占地少、周期短、容易控制等优点。
    Mycelium of a cultivated strain of Poria cocos was grown by submerged fermentation in a liquid medium containing corn steep liquor with orbital shaking.
    在含有玉米浆的液体培养基中采用深层发酵技术培养出茯苓菌丝体。
    The biological characteristics, nutrient requirement of mycelial growth, separation and identification methods, cultivation technique and submerged fermentation technology of Tricholoma matsutake were expounded in detail, and the biological activity and the progress in the study of active materials in T. matsutake were summarized. While the research direction and development prospect of T.
    详细论述了松口蘑的生物学特性、菌丝生长的营养需求、分离鉴定方法、栽培技术及深层发酵技术 ,同时综述了松口蘑的生物学特性及活性物质的研究进展 ,并讨论了松口蘑的研究方向和发展前景
    This paper studied the processing technology of ganoderma lucidum and apple health vinegar in fluid statefermentation, using ganoderma lucidum and apple as raw materials through alcoholic fermentation and acetic acid fermenta-tion was prooduced. The taming of acetic bacteria and alcohol yeast was discussed.
    本文研究了以苹果、灵芝为主要原料,采用液体深层发酵技术,经酒精发酵,醋酸发酵制备灵芝苹果保健醋的工艺条件,并探讨了酵母菌种,醋酸菌种的驯化培养和醋酸发酵条件的优化。
    The results indicated that the product period could be shortened if the mushroom species was cultured by means of liquid bottom fermentation technique,which shows that the technique could be used in large-scale factories.
    研究表明 :食用菌菌种培养生产过程中 ,采用类似生物液体深层发酵技术培养菌种 ,可以大大缩短生产周期 ,适于工厂化大规模生产。
 

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