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谷氨酸钠
    The optimum cryoprotectants formula for S. thermophilus was determined by the orthogonal trial as:nonfat milk powder 12%, trehalose 1%, glycerol 3%, sodium glutamine 1%. The stability equation during storage was established by the accelerated storage test.
    通过正交试验设计,确定适合嗜热链球菌最佳冻干保护剂配方为脱脂乳粉12%,海藻糖1%,甘油3%,谷氨酸钠1%(均为质量分数)。
    Periodical Crystallization of Sodium Glutamine from its Aqueous Solution
    谷氨酸钠从其水溶液中的周期结晶现象
    Effects of Sodium Glutamine on the Growth and Pigment Contents of Spirulina platensis
    谷氨酸钠对钝顶螺旋藻生长及色素的影响
    initial pH, 7.0-7.5. Adding 10mg/IZnCl2 to fermentation culture, apparent viscosity of the broth was enhanced by 16%, the same phenomena was not observed adding ammonium molydine or sodium glutamine instead of ZnCI2. Growth kinetics was tested using 721-spectrophotometer at 440nm using the media without inoculation as the standard.
    在培养基种加入10mg/1ZnCl_2可将发酵液的粘度提高16%,而钼酸铵和谷氨酸钠等生长因子对发酵无明显的促进作用。 用721分光光度计在440nm下测定了S.
    On the other hand, the starter was prepared by the lyophilization. The different protector for lactobacillus sp. was selected including of L-cystein, milk without fat, sodium glutamine and chitin. Using RSA experiment, the combined protector was optimum as L-cystein 0.03M, milk without fat 9.7%, sodium glutamine 3.2%.
    以新鲜培养基作为冻干悬浮基质,对半胱氨酸、脱脂乳粉、谷氨酸钠三种保护剂组成的复合冻干保护剂进行响应面优化实验,结果表明:对乳酸菌影响最大的保护剂是半胱氨酸,经过优化取得的最优值分别为:脱脂乳粉9.7%,半胱氨酸0.03M,谷氨酸钠3.2%。
    The effects of sodium glutamine with different concentrations on the growth and pigment contents of Spirulina platensis in Zarrouk culture were studied.
    在Zarrouk培养液中添加不同质量浓度的谷氨酸钠,研究其对钝顶螺旋藻生长和色素质量比的影响.
    The results showed that sodium glutamine of low concentration could improve the S. platensis growth and the pigment contents of chlorophyll a, carotenoid and phycocyanin, but it would inhibit the growth and pigment contents, and would also destroy the phycocyanin when sodium glutamine concentration > 1g/L.
    结果表明,低质量浓度的谷氨酸钠能促进螺旋藻的生长,提高螺旋藻中叶绿素a、类胡萝卜素和藻蓝蛋白的质量比,而当谷氨酸钠质量浓度超过1g/L后,钝顶螺旋藻的生长和色素质量比都受到明显抑制,藻蓝蛋白也受到破坏.
    This paper studied on the freeze-dried starter of Lactobacillus sp.. Based on the results of single and response surface methodology,the optimum combination cryoprotectant was developed containing: skimed milk 9.7%,L-cystein 0.03 mol/L,and sodium glutamine 3.2%. The survival rate of lactobacillus sp was maintained at 89.5% using this combined protector.
    以乳酸杆菌为菌种,进行单因素和响应面法实验优化得到制备冻干发酵剂的复合保护剂为:脱脂乳粉9.7 g/dL,半胱氨酸0.03 mol/L,谷氨酸钠3.2 g/dL,所得冻干发酵剂存活率为89.5%。
 

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