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液态深层发酵
相关语句
  liquid deep layer fermentation
    New technology automatic liquid deep layer fermentation of rice vinegar
    自动化液态深层发酵酿造米醋新技术
短句来源
  “液态深层发酵”译为未确定词的双语例句
    Improvement of the liquid-deep-fermenting vinegar's flavor
    改进液态深层发酵醋风味的设想
短句来源
    The Factor and Controlling Method that Affecting Quality of Fruit Vinegar Made by Submerged Fermentation
    影响液态深层发酵果醋质量的因素及控制方法
短句来源
    Study on Liquid State Deep Fermented Chaenomeles lagenaria Koidz Fruit Wine
    液态深层发酵型木瓜果酒的发酵工艺研究
短句来源
    Establishment and control of vinegar production line for submerged fermentation by enzymes
    全酶法液态深层发酵制醋生产线的建立和控制
短句来源
    ONTHEOPTIMALCULTURECONDI TIONS OF SUBMERGED CULTURE TO PRODUCE MONASCUS PIGMENT
    液态深层发酵生产红曲色素的最佳培养条件
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  liquid submerged fermentation
Solid-phase fermentation has been found to have a much higher productivity than the popular liquid submerged fermentation in producing cellulase enzymes.
      
Molecular studies were performed to establish the causes of the superior lovastatin productivity of a novel solid-state fermentation (SSF) process, in relation with liquid submerged fermentation (SmF; 20?mg/g vs.
      


The optimal mixture and the optimal culture conditions of submerged culture to produce monascus pigment have been obtained by making the orthogonal test. The results show that the optimal mixture is that of rice powder 8%,NH4NO3 04%,KH2PO4 0.2%,MgSO4 0.1%,ZnSO4 0.02% and the optimal culture conditions are those of 32℃,160 r/min,and 5 days for fermentation. The total pigment value reaches to about 350 u/mL under these optimal conditions.

采用正交试验确定了液态深层发酵生产红曲色素的最佳配方和最佳培养条件.结果表明,最佳的培养基配方为:大米粉8%,NH4NO30.4%,KH2PO40.2%,MgSO40.1%,ZnSO40.02%.最佳的培养条件为:温度32℃,转速160r/min发酵时间5d.在此最佳条件下,发酵液的总色价达到350u/mL左右

The detailed study on the extract of Monascus pigment was presented in this paper.The intercellular pigment could be extracted by ethanol. The pigment in culture fluid could be absorbed by absorptive resin,then,the absorbed pigment could be eluted by ethanol.

对红曲色素的提取工艺进行了较详细的研究,根据液态深层发酵培养红曲霉菌所产生的红曲色素既存在于菌体内,又存在于发酵液中的特点,确定了菌体内的色素采用乙醇提取工艺,发酵液中的色素采用树脂吸附、乙醇洗脱的提取工艺。

Tremella wine is a kind of low alcoholic functional drink,which is elaborately blended through crushing and pressing tremella spore,then filtering it.In a condition of ventilation,tremella spore can be derived by liquidly and deeply fermenting tremella gemma in a certain culture solution,that is the abstracted liquid from used yeast of beer and low sugar malt emerged during the course of producing beer.This paper introduces the techonological process of how to deeply ferment tremella gemma and how to compound...

Tremella wine is a kind of low alcoholic functional drink,which is elaborately blended through crushing and pressing tremella spore,then filtering it.In a condition of ventilation,tremella spore can be derived by liquidly and deeply fermenting tremella gemma in a certain culture solution,that is the abstracted liquid from used yeast of beer and low sugar malt emerged during the course of producing beer.This paper introduces the techonological process of how to deeply ferment tremella gemma and how to compound tremella wine,also some operation points and relative attentions.

银耳露酒是以啤酒生产过程中产生的低糖麦芽水及啤酒发酵母的提取液作为培养液 ,以银耳芽孢为菌种 ,在通风条件下 ,通过液态深层发酵获得银耳孢子 ,经破碎、压榨、过滤、精心调配而成的一种低酒精度功能性饮料酒。本文介绍了银耳芽孢深层发酵及其银耳露酒配制的工艺过程、操作要点及有关注意事项。

 
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