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深层液体发酵
相关语句
  submerged liquid fermentation
     Optimizing Research on Submerged Liquid Fermentation of Pholiota adiposa
     黄伞深层液体发酵条件的优化研究
短句来源
     The submerged liquid fermentation conditions of Pholiota adiposa were studied with the method of shake flask culture.
     采用正交试验及摇瓶培养法对黄伞菌丝深层液体发酵条件进行了优化研究。
短句来源
  deep fermentation
     Pilot tests of deep fermentation for the pectinase mutant strain G5512 and extracting technology
     果胶酶G5512菌株深层液体发酵中试及提取工艺研究
短句来源
  “深层液体发酵”译为未确定词的双语例句
     The optimum polysaccharide extracting condition:temperature 80 ,add HCl to 0.3 mol/L,time 2 h.
     确定了皱盖假芝深层液体发酵液粗多糖提取的最适条件为:温度80℃,盐酸浓度0.3mol/L,时间2h.
短句来源
     Twenty-five Ganoderma strains belonging to five Ganoderma species(Ganodermalucidum, GL; Ganoderma oerstedii, GO; Ganoderma resinaceum, GR; Ganodermasubamboinense, GS; Ganoderma tsugae, GT)were cultivated by using submergedliquid fermentation. Their mycelial biomasses were compared and the intra-mycelialpolysaccharides were further extracted using hot water and ethanol precipitation.
     本研究对灵芝属内五个种(Ganoderma lucidum, GL; Ganoderma oerstedii, GO;Ganoderma resinaceum, GR; Ganoderma subamboinense, GS; Ganoderma tsugae,GT)的25 个菌株进行了深层液体发酵,比较了不同菌株的生物量。
短句来源
     The extraction and determination of polysaccharides ofdeep liquid fermented gloosy ganoderma
     灵芝深层液体发酵多糖的提取与测定
短句来源
     Study on the Conditions of Submerged Fermentation for .Armillariella mellea
     蜜环菌深层液体发酵条件研究
短句来源
     Submerged Fermentation of Mushroom on Pueraria Lobata and Antioxidant Activity Determination of the Product
     葛根基质下食药用真菌深层液体发酵及其发酵产物的抗氧化活性测定
短句来源
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  相似匹配句对
     Study on Liquid Fermentation Technology of Morchella esculenta
     羊肚菌液体深层发酵条件
短句来源
     PRODUCTION TECHNOLOGY ON THE DEEP FERMENTATION OF CELLULASE
     纤维素酶液体深层发酵生产工艺的研究
短句来源
     Study on the Conditions of Submerged Fermentation for .Armillariella mellea
     蜜环菌深层液体发酵条件研究
短句来源
     Study the Deep Fermentation Condition of Cellulase
     纤维素酶液体深层发酵条件的研究
短句来源
     Production of cellulases by the liquid-state fermentation
     纤维素酶的液体发酵
短句来源
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  submerged liquid fermentation
The level of phytase production on solid substrate was higher than that obtained by submerged liquid fermentation.
      
An increase of ≈423-fold in xylanase production and complete suppression of CMCase production was achieved over submerged liquid fermentation.
      
Eleven strains were considered good producers under conditions of submerged liquid fermentation (shaken cultures) and solid-state fermentation.
      
The fermentation period of YY-5 in solid state fermentation (SSF) shortened to 4?days compared with 5?days of submerged liquid fermentation (SmF) and the maximum laccase activity was 678.1?IU?g-1 substrate.
      


With liquid-fernented and solid-fernented forage yeast as main protein supply instead of imported fish meal, to breed 5.1cm -long Prawn, and observe their effect on the live rate, growing and yield, of the prawn. The 93-day study indicated that liquid - fermtuted forage yeast is betler than solid-fernented forage yeast.

本试验以液体、固体发酵饲料酵母作为对虾饲料的主要蛋白源,替代进口鱼粉,饲喂初长为5.1cm的对虾,观察不同蛋白源对试验对虾的成活率,生长性能及投饵和亩产量的影响。为期93天的试验结果表明,深层液体发酵工艺生产的饲料酵母,优于固体发酵工艺生产的饲料酵母。

A nutritious tonic wine was prepared by deep-liquid fermentation with Hericium exinaceus hypha.The wine had a total amino acids 32.62mg/ml, necessary amino acids 51.77%, total acids 0.36 g/100 ml, and spirit degree 6.5 V%.

采用深层液体发酵技术获取猴头菌丝体,再经发酵、调配而得猴头营养补酒。经检测,酒液中含氨基酸总量为32.62mg/100ml,人体必需氨基酸占51.77%,总酸0.36g/100ml,酒度体积分数为6.5%。

Fermentational liquids of Herricium erinaceus and Ganoderma lucidum were obtained by using edible fungi submerged liquid culture. Cells were disrupted by colloidal grinder and then fermented with other raw materials.The Herrucium erinaceus beer and Ganoderma lucidum beer were produced.It was tested that the beers had a total amino acid content of 1 617.6 mg·L -1 and 1 511.5 mg·L -1 (essential amino acid content 20.51% and 25.35% respectively). The other quality indexes are in the...

Fermentational liquids of Herricium erinaceus and Ganoderma lucidum were obtained by using edible fungi submerged liquid culture. Cells were disrupted by colloidal grinder and then fermented with other raw materials.The Herrucium erinaceus beer and Ganoderma lucidum beer were produced.It was tested that the beers had a total amino acid content of 1 617.6 mg·L -1 and 1 511.5 mg·L -1 (essential amino acid content 20.51% and 25.35% respectively). The other quality indexes are in the line with national standards.

应用食用菌深层液体发酵技术获得猴头、灵芝菌丝体发酵醪 ,再经胶体磨使细胞壁破碎后 ,与啤酒生产原料一起进行啤酒发酵而得猴头啤酒和灵芝啤酒。经检测 ,酒液中氨基酸总量分别为 1 61 7.6mg·L- 1和1 51 1 .5mg·L- 1,其中人体必需氨基酸分别占 2 0 .51 %和 2 5.3 5% ,其他各项指标均符合国家标准。

 
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