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发酵参数    
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  fermentation parameters
    THE INFLUENCE OF OIL CONTENT IN THE HIGH-OIL CORN ON RUMEN FERMENTATION PARAMETERS AND INTESTINAL DIGESTION IN VITRO
    高油玉米籽粒含油量对反刍动物体外瘤胃发酵参数和小肠液消化率的影响
    L. gasseri survivability after 75℃, storage, and pH2.0 treatment was 72%, 37.8%, 133%, respectively and fermentation parameters were as follows: culture time 20 h, glucose 110 g/L, sucrose 60 g/L, peptone 30 g/L, yeast extract 30 g/L, and ammonium citrate 2 g/L.
    采用均匀设计法,优化了6 个影响乳酸杆菌发酵的因素。 结果表明,格氏乳酸杆菌的耐热存活率为72%,贮藏存活率为37.8%,耐酸存活率为133%,优化的发酵参数为:时间20 h,葡萄糖110 g/L,蔗糖60 g/L,胰蛋白胨30 g/L,酵母浸粉30 g/L,柠檬酸铵2 g/L;
短句来源
    L. reuteri survivability after 75℃, storage, and pH2.0 treatment was 31.3%, 85.5%, 34.4%, respectively and fermentation parameters were as follows: culture time 20 h, glucose 10 g/L, sucrose 60 g/L, peptone 30 g/L, yeast extract 2 g/L, and ammonium citrate 2 g/L.
    罗伊氏乳酸杆菌的耐热存活率为31.3%,贮藏存活率为85.5%,耐酸存活率为34.4%,发酵参数为:时间20 h,葡萄糖10 g/L,蔗糖60 g/L,胰蛋白胨30 g/L,酵母浸粉5 g/L,柠檬酸铵12 g/L;
短句来源
    L. acidophilus survivability after 75℃, storage, and pH2.0 treatment was 62.5%, 59%, 69.5% respectively and fermentation parameters were as follows: culture time 20 h, glucose 110 g/L, sucrose 10 g/L, peptone 5 g/L, yeast extract 30 g/L, and ammonium citrate, 12 g/L.
    嗜酸乳酸杆菌的耐热存活率为62.5%,贮藏存活率为59%,耐酸存活率69.5%,发酵参数为:时间20 h,葡萄糖110 g/L,蔗糖10 g/L,胰蛋白胨5 g/L,酵母浸粉30 g/L,柠檬酸盐12 g/L;
短句来源
    L. fermentum survivability after 75℃, storage, and pH2.0 treatment was 45.1%, 78.4%, 80.9%, respectively and fermentation parameters were as follows: culture time 20 h, glucose 10 g/L, sucrose 60 g/L, peptone 30 g/L, yeast extract 30 g/L, and ammonium citrate 12 g/L.
    发酵乳酸杆菌的耐热存活率为45.1%,贮藏存活率为78.4%,耐酸存活率为80.9%,发酵参数为:时间20 h,葡萄糖10 g/L,蔗糖60 g/L,胰蛋白胨30 g/L,酵母浸粉30 g/L,柠檬酸盐12 g/L。
短句来源
更多       
  fermentation parameter
    We conduct research on the best procedure condition of lees fermentation forage by applying the solid deep bed anaerobic fermentation. After single factor experiment and orthogonal experiment, the result shows inoculation quantity of the best fermentation parameter is 5%~15%, the amount of water of culture medium above 10%, fermentation time l~3day and fermentation temperature 28-32 ℃.
    采用固态深层厌氧发酵技术,经过单因素试验及正交实验,对发酵酒糟饲料的最佳工艺发酵条件进行了研究,结果表明,接种量为5%—15%之间,培养基的含水量在10%以上,发酵时间为1—3天,发酵温度为28—32℃之间为最佳发酵参数
短句来源
    The optimal fermentation parameter was as follows:culture time, 20 h;
    优化的发酵参数为: 时间, 20h;
短句来源
    Cau 108 is better than high oil corn and high quality protein corn, however there was no significant difference (P>0.05) in fermentation parameter (pH, NH3-N,VFA). It came to an conclusion that variety didn't change the fermentation style.
    但不同品种玉米的体外瘤胃发酵参数(pH、NH_3-N、VFA)差异不显著(P>0.05),说明玉米品种未明显改变瘤胃发酵模式。
短句来源
    The enzyme activity and fermentation parameter were measured,and the cellulase was isolated and purified through SphadexG-200 column Chromatography, it mainly consisted of two components.
    对NUST996的纤维素酶酶活力和发酵参数进行了测定 ,通过葡聚糖SephadexG - 2 0 0柱层析对纤维素酶进行了分离提纯 ,表明其主要含 2种组分。
短句来源
    In order to improve the quality and non-bio-stability of kiwi-fruit wine, the preparation of clarified juice, fermentation method, selection of yeast, order of reducing acid and fermentation parameter were studied.
    为提高猕猴桃干酒品质及其非生物稳定性,通过优选法,对猕猴桃干酒酿造中猕猴桃清汁的制取、发酵方式、酵母选择、降酸顺序、发酵参数等进行了研究。
短句来源
更多       
  fermentation parameter
    We conduct research on the best procedure condition of lees fermentation forage by applying the solid deep bed anaerobic fermentation. After single factor experiment and orthogonal experiment, the result shows inoculation quantity of the best fermentation parameter is 5%~15%, the amount of water of culture medium above 10%, fermentation time l~3day and fermentation temperature 28-32 ℃.
    采用固态深层厌氧发酵技术,经过单因素试验及正交实验,对发酵酒糟饲料的最佳工艺发酵条件进行了研究,结果表明,接种量为5%—15%之间,培养基的含水量在10%以上,发酵时间为1—3天,发酵温度为28—32℃之间为最佳发酵参数
短句来源
    The optimal fermentation parameter was as follows:culture time, 20 h;
    优化的发酵参数为: 时间, 20h;
短句来源
    Cau 108 is better than high oil corn and high quality protein corn, however there was no significant difference (P>0.05) in fermentation parameter (pH, NH3-N,VFA). It came to an conclusion that variety didn't change the fermentation style.
    但不同品种玉米的体外瘤胃发酵参数(pH、NH_3-N、VFA)差异不显著(P>0.05),说明玉米品种未明显改变瘤胃发酵模式。
短句来源
    The enzyme activity and fermentation parameter were measured,and the cellulase was isolated and purified through SphadexG-200 column Chromatography, it mainly consisted of two components.
    对NUST996的纤维素酶酶活力和发酵参数进行了测定 ,通过葡聚糖SephadexG - 2 0 0柱层析对纤维素酶进行了分离提纯 ,表明其主要含 2种组分。
短句来源
    In order to improve the quality and non-bio-stability of kiwi-fruit wine, the preparation of clarified juice, fermentation method, selection of yeast, order of reducing acid and fermentation parameter were studied.
    为提高猕猴桃干酒品质及其非生物稳定性,通过优选法,对猕猴桃干酒酿造中猕猴桃清汁的制取、发酵方式、酵母选择、降酸顺序、发酵参数等进行了研究。
短句来源
更多       
  fermentation parameters
    THE INFLUENCE OF OIL CONTENT IN THE HIGH-OIL CORN ON RUMEN FERMENTATION PARAMETERS AND INTESTINAL DIGESTION IN VITRO
    高油玉米籽粒含油量对反刍动物体外瘤胃发酵参数和小肠液消化率的影响
    L. gasseri survivability after 75℃, storage, and pH2.0 treatment was 72%, 37.8%, 133%, respectively and fermentation parameters were as follows: culture time 20 h, glucose 110 g/L, sucrose 60 g/L, peptone 30 g/L, yeast extract 30 g/L, and ammonium citrate 2 g/L.
    采用均匀设计法,优化了6 个影响乳酸杆菌发酵的因素。 结果表明,格氏乳酸杆菌的耐热存活率为72%,贮藏存活率为37.8%,耐酸存活率为133%,优化的发酵参数为:时间20 h,葡萄糖110 g/L,蔗糖60 g/L,胰蛋白胨30 g/L,酵母浸粉30 g/L,柠檬酸铵2 g/L;
短句来源
    L. reuteri survivability after 75℃, storage, and pH2.0 treatment was 31.3%, 85.5%, 34.4%, respectively and fermentation parameters were as follows: culture time 20 h, glucose 10 g/L, sucrose 60 g/L, peptone 30 g/L, yeast extract 2 g/L, and ammonium citrate 2 g/L.
    罗伊氏乳酸杆菌的耐热存活率为31.3%,贮藏存活率为85.5%,耐酸存活率为34.4%,发酵参数为:时间20 h,葡萄糖10 g/L,蔗糖60 g/L,胰蛋白胨30 g/L,酵母浸粉5 g/L,柠檬酸铵12 g/L;
短句来源
    L. acidophilus survivability after 75℃, storage, and pH2.0 treatment was 62.5%, 59%, 69.5% respectively and fermentation parameters were as follows: culture time 20 h, glucose 110 g/L, sucrose 10 g/L, peptone 5 g/L, yeast extract 30 g/L, and ammonium citrate, 12 g/L.
    嗜酸乳酸杆菌的耐热存活率为62.5%,贮藏存活率为59%,耐酸存活率69.5%,发酵参数为:时间20 h,葡萄糖110 g/L,蔗糖10 g/L,胰蛋白胨5 g/L,酵母浸粉30 g/L,柠檬酸盐12 g/L;
短句来源
    L. fermentum survivability after 75℃, storage, and pH2.0 treatment was 45.1%, 78.4%, 80.9%, respectively and fermentation parameters were as follows: culture time 20 h, glucose 10 g/L, sucrose 60 g/L, peptone 30 g/L, yeast extract 30 g/L, and ammonium citrate 12 g/L.
    发酵乳酸杆菌的耐热存活率为45.1%,贮藏存活率为78.4%,耐酸存活率为80.9%,发酵参数为:时间20 h,葡萄糖10 g/L,蔗糖60 g/L,胰蛋白胨30 g/L,酵母浸粉30 g/L,柠檬酸盐12 g/L。
短句来源
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  fermentation parameters
Certain fermentation parameters involving moisture content, incubation temperature, cultivation period of seed, inoculum volume, initial pH value, layers of pledget, load size of medium and period of cultivation were investigated separately.
      
Solid-state fermentation parameters such as optimum substrate, initial moisture content, and inoculum size were optimized using the one-factor-at-a-time method.
      
Optimization of Fermentation Parameters to Enhance the Production of Ethanol from Palmyra Jaggery Using Saccharomyces cerevisiae
      
Fermentation parameters of Peptostreptococcus productus on gaseous substrates (CO, H2/CO2)
      
The excretion of citric and isocitric acids was studied in a stirred fermentor with control of various fermentation parameters.
      
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