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接种发酵     
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  inoculated fermentation
     Utiliz ed koji-making by two molds of As pergillus oryz a e101and As pergillus s ojae302,inoculated fermentation by adding Lactobacillus p lantarum710and fragrance-producing S accharomyces rouxii638in production of the traditional s oy-bean pas te,the production period of the traditional s oy-bean pas te can be s hortened by two thirds. The quality is well in accordance with re levant national s auce s tandard.
     在传统豆酱生产中,采用米曲霉101、酱油曲霉302双菌种制曲,添加植质乳杆菌710和具有增香作用的鲁氏酵母638进行人工接种发酵,可使传统豆酱生产工艺缩短2/3左右,产品质量符合国家有关酱的标准。
短句来源
     Quality was comparied between the natural fermentation sauerkraut and the inoculated fermention sauerkraut in this paper, the rerult indicated: organoleptic quality, free amino acids , organic acids and volatile flavours of sauerkraut between the natural fermentation and the inoculated fermentation hadn't much difference , but inoculated fermentation can both shorten the fermentation period and lowered the nitrite level markedly of ripened sauerkraut.
     对自然发酵和人工发酵泡菜的品质作了对比,结果表明:两者在感官品质、有机酸、香气成份、氨基酸含量上无明显差异,但人工接种发酵能显著降低亚硝酸盐含量,缩短发酵时间。
短句来源
  inoculation fermentation
     Isolation and Selection of Lactobacillus Strains for Fermented Piece of Broken Verdure Chili and Inoculation Fermentation Experiment
     碎鲜辣椒发酵制品发酵用乳酸菌的选育与接种发酵试验
短句来源
  inoculated fermenting
     The fermenting techniques were adopting the jujube juice which contains 10% reducing sugar inoculated fermenting 60-72hs,then adding refined cane sugar.
     采用在含还原糖 10 %的红枣清汁接种发酵 6 0~ 72h后补加白砂糖的发酵工艺。
短句来源
  “接种发酵”译为未确定词的双语例句
     According to pH value and sensory organs,the best leaven complex is as follows: sp1∶sp2∶sp3=1∶1∶1.
     依据pH值、感官指标等综合评定,筛选出理想发酵剂sp1:sp2:sp3=1:1:1接种发酵白菜效果最好。
短句来源
     to affect the litchi fruit wine oxidizesation. The results showed:(1)The litchi pulp added with 30% sugar and 250×10-6 Na2SO3 and stores -10~-20℃, and fermented, and there was notsignificant difference on oxidization degree from the fresh fruit or the litchi pulp to be stored in preliminarily.
     结果表明:(1)荔枝果肉加入30%糖和250×10-6Na2SO3并贮存-10~-20℃冷库中,再经接种发酵,与新鲜果肉酿造的果酒酒质和果酒氧化程度没有明显差别;
短句来源
     At 4% salty concentration, 5% inoculation level and 1-3% sucrose concentration, the quality of cabbage fermented with Leu.
     用Leu. 1单独接种发酵白菜,在盐浓度4%,接种量5%,蔗糖浓度1%-3%的发酵条件下,发酵白菜品质最好。
短句来源
     Study on the application of pure strain inoculation fermenting technology in the process of pickling vegetable
     纯菌接种发酵技术在腌渍蔬菜加工上的应用研究(二) 纯菌接种发酵技术最佳发酵模式的确定与应用
短句来源
     4. D-ribose fermentation conditions were studied, and the optional D-ribose fermentation conditions were 240r/min, 35ml broth volume in 500ml tri-angle bottle and 15% inoculation volume.
     4.对本D-核糖发酵体系的操作条件和培养基进行了优化,得出其最佳接种量为15%,合适的摇床转速为240r/min,合适的装液量为500mi三角瓶装35ml未接种发酵液。
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      inoculated fermentation
    From the results obtained in the pure inoculated fermentation it can be seen that S.
          
    However, the wild yeasts also contributed to the synthesis of esters since the total concentration of these substances was higher in the mixed inoculated fermentation than in the pure inoculated fermentation.
          
    As regards the acids, the greatest concentration corresponded to the mixed inoculated fermentation.
          
    This work describes the influence of yeast population on the chemical characteristics of wine obtained by spontaneous and inoculated fermentation of must from Vitis vinifera Lado, a minor white grapevine autochthonous to Galicia (NW Spain).
          


    Dynamics of microorganisms flora, nitrate, nitrite and nitrate reductase during lactic acid fermentation of cabbage were studied. It was observed, which at beginning nitrite accumulated by nitrate decreasing and appeard med nitritepeak ,and then disappeared promptly during the process of fermentation.This experiment indicats that the occurence of nitrite-peak is caused by microorganisms which reduced nitrate to nitrite during iaitial stage of fermentation. Meanwhile, aitrite can be depleted under the case of...

    Dynamics of microorganisms flora, nitrate, nitrite and nitrate reductase during lactic acid fermentation of cabbage were studied. It was observed, which at beginning nitrite accumulated by nitrate decreasing and appeard med nitritepeak ,and then disappeared promptly during the process of fermentation.This experiment indicats that the occurence of nitrite-peak is caused by microorganisms which reduced nitrate to nitrite during iaitial stage of fermentation. Meanwhile, aitrite can be depleted under the case of low pH value. Lactic acid bacteria also can reduce nitrite.Nitrite-peak can be decreased by inoculating pure culture of lactic acid bacteria, among which Leuconostoc mesenteroides is most effciently. A proper quantity of garlic juice can inhibite nitrite-peak obviously anaintain nitrite-content at a extremely low level during whole fermentation process.

    本文研究了甘兰乳酸发酵过程中微生物区系及硝酸盐、亚硝酸盐和硝酸还原酶的变化规律。发现甘兰乳酸发酵过程中硝酸盐降低,亚硝酸盐累积并产生亚硝峰,之后又迅速消失。实验证明,亚硝峰的产生是由于发酵初期的微生物将甘兰体内的硝酸盐还原为亚硝酸盐所致。同时,在发酵的酸性环境下,亚硝酸盐又被化学降解,另外,乳酸菌本身对亚硝酸盐的降解也有作用。采用纯接种技术可有效地降低亚硝峰,并且以接种肠膜明串珠菌(Leumesenteroides)效果最佳。添加适量蒜汁,无论对自然发酵,还是纯接种发酵都可以极明显地抑制亚硝峰的出现,且整个发酵过程中,亚硝酸盐含量都维护在一个极低的水平。

    Vitamycin is synthesized,using bean dregs as raw material, by preparation and inoculation of culture medium,fermentation,disinfect,etc.Suitble content of water in bean dregs culture medium is 50%,optimal cultureperiod for riboflavin bean dregs,13~15 days. Riboflavin content in riboflavinbean dregs is determined by fluorimetry,it is shown that content of vitaminsB in the vitamycin is clearly higher than one in the bean dregs.

    以豆渣为原料,经培养基的制作、接种、发酵、灭菌等工序合成维霉素。豆渣培养基适宜含水量为50%,核黄豆渣的最佳培养期为13~15天。采用萤光法分析核黄豆渣中核黄素的含量。结果表明,维霉素中B族维生素含量明显高于豆渣中的含量。

    The method for cultured cream processing and technology condition is introduced in this paper. During the producing of cultured cream, there are the main processes to be controlled, including pre heat, standardisation, homogenisation, heat treatment, inoculation and incubation etc. Meantime, some related questions should be noticed.

    介绍了酸奶油的生产工艺及其主要工艺条件。在酸奶油的生产过程中 ,其主要工艺过程预热分离、标准化、均质、热处理、接种、发酵等均需严格控制 ;同时一些相关问题在生产中也需注意。

     
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