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酒精发酵     
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  alcohol fermentation
     The alcohol fermentation was carried out at 30℃ using TH-AADY 0.2g/L,with fermentation time 3~4days.
     酒精发酵采用耐高温活性酒精干酵母(TH-AADY),添加量为0.2g/L,发酵温度30℃,发酵时间3~4d;
短句来源
     The addition level was300mg/L and alcohol fermentation finished thoroughly150h later.
     添加量为300mg/L,150h后酒精发酵完全。
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     Application of BP neural network in modeling alcohol fermentation process
     BP神经网络在酒精发酵过程建模的应用
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     After 60 h of alcohol fermentation,the alcohol content was up to 5.0°.
     经酒精发酵60h,酒精度达5.0°;
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     The alcohol fermentation rate equation with parameters of slope and intercept, which is simple and practical, is established.
     并建立了只有发酵速率方程斜率和截距两个实验参数,实用范围更广的酒精发酵速率方程。
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  ethanol fermentation
     When 1 % (W/V) of bean cake powder and 1 % (W/V) of wheat bran was added to molasses of 24. 9Bx and 28. 6Bx,the ethanol fermentation time was reduced from 55h and 73h to 40h and 45h respectively.
     当糖蜜浓度分别为24.9Bx和28.6Bx时,添加1%(W/V)豆饼粉和1%(W/V)麸皮能使酒精发酵时间从原来的55h和73h分别缩短为40h和45h左右。
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     Improvement of Ethanol Fermentation by Expression of Trichoderma reesei bglⅡ Gene and Disruption of GPD1 in Saccharomyces cerevisiae
     在GPD1中整合表达bglⅡ基因改善酒精发酵
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     Study on New Technological Process of Wheat Ethanol Fermentation
     小麦酒精发酵新工艺的研究
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     Solid state ethanol fermentation was conducted on apple pomacc in 401 capac- ity horizontal batch reactor at 30℃ using apple pomace contents of 77 and 85% wb. mixing speeds of 2,20 and 40 rpm.
     苹果渣固态酒精发酵在40升容量卧式反应器中进行条件是,30℃恒温,渣含水量77%和85%,搅拌速度分别2、20和40转/分。
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     The proper initial pH value of sugar solution for ethanol fermentation with immobilized cells was 5.0~5.5.In the fermentation of 60 g/L glucose xylose mixture,glucose was mainly consumed in the first 12 h,followed by xylose utilization in the next 12 h.
     混合糖 60 g/L( 5 0 %葡萄糖、5 0 %木糖 )的固定化细胞酒精发酵 ,发酵前 1 2h主要利用葡萄糖 ,1 2h以后木糖利用占主导地位 ;
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  alcoholic fermentation
     The optimal temperature of the enzymatic reaction was 30~55℃ and the optimal pH value was 3.6~4.6, which was suitable to alcoholic fermentation.
     酶作用的适宜温度为30~55℃,适宜pH值为3.6~4.6,与酒精发酵条件基本一致。
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     The temperature of alcoholic fermentation is 28-30C, and the time is 5-6 days;
     酒精发酵时酵母菌的适宜生长温度为28~30℃,室温下的发酵时间为:5~6天。
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     On Models Deuelopment of Alcoholic Fermentation Process and its Parameters Estimation
     酒精发酵过程的模型开发和参数估计
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     Study on Alcoholic Fermentation from Wheat Flour in Clarifying Solution
     小麦粉清液酒精发酵工艺研究
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     After alcoholic fermentation, removal percentage of CODcr, BOD5, chroma and reducing sugar was 70%, 61%, 71% and 87% respectively. Organic matter content in wastewater reduced sharply and water quality was improved markedly.
     经酒精发酵处理后的皂素一次废水COD_(Cr)去除率约70%,BOD_5去除率约61%,色度去除率约71%,还原糖去除率约87%,其有机物含量明显降低,水质得到明显改善;
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  alcohol ferment
     A Research in Edible Alcohol Ferment Temperature Fuzzy Control
     食用酒精发酵温度模糊控制
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     Fermentation of mango fruit vinegar was studied, Its result showed that the pre-handled mango, under the 37℃, adopt 1:15 of reply the water compare, containing the sugar measures to 8% aqueous solution to activate the 20 minutes inoculates behind the proceeding alcohol ferment, the alcohol ferments of ferment the temperature 30℃, time 48~60 hours.
     对芒果果醋发酵条件进行了研究。 结果表明:芒果经预处理后,采用在37℃条件下、1∶15的复水比、含糖量8%的水溶液活化20min后接种进行酒精发酵,酒精发酵的发酵温度30℃、时间48~60h。
短句来源
     Study on Immobilized Alcohol Ferment and It's Kinetics
     固定化酒精发酵及其动力学研究
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     Using tomato as material,produce a kind of tomato vinegar through alcohol ferment and acetic acid-ferment.
     研究了以番茄为主要原料 ,经过酒精发酵和醋酸发酵生产番茄醋。
短句来源
     This paper introduces fuzzy neural network controller self organization with expert modulating tactics for the application of edible alcohol ferment temperature control.
     简要介绍了具有专家调整策略的神经网络自组织模糊控制器在食用酒精发酵温度控制中的应用。
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  alcohol fermentation
The carbon isotope composition of ethyl alcohol produced during alcohol fermentation depended on the substrate used and was characterized by the value of δ13C equal to -24.7 ± 0.8%.
      
The possibility of quantitative determination of specific components in mixtures of ethanol samples with various isotope compositions (chemical synthesis and alcohol fermentation of raw material from C3 or C4 plants) was shown.
      
A unique feature of hydrogen recovery in endogenous starch-to-alcohol fermentation of the marine microalga, Chlamydomonas perigr
      
A unique feature of hydrogen recovery in endogenous starch-to-alcohol fermentation of the marine microalga, Chlamydomonas perigr
      
Saccharification and alcohol fermentation in starch solution of steam-exploded potato
      
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  ethanol fermentation
Ethanol-tolerant and thermo-tolerant yeast strain Saccharomyces cerevisiae C11-3 cells immobilized in calcium pectate and calcium alginate gels were used for ethanol fermentation in a three-reactor system with a gradient temperature control.
      
Applications to a penicillin broth and an ethanol fermentation were studied.
      
Biodegradation of straw stalk and experiment of ethanol fermentation
      
Biological preprocessing of lignin degradation of straw stalk with white-rot fungi and ethanol fermentation experiment are carried out.
      
The results indicated that no addition of nutrient supplement is necessary to achieve complete lactose utilization during the cheese whey ethanol fermentation.
      
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  alcoholic fermentation
Conversion of lignins from solid parts of grapes during alcoholic fermentation
      
Conversion of lignins contained in solid parts of Rkatsiteli grapes (crests, seeds, and skin) during alcoholic fermentation by wine yeast in Reader's medium was studied.
      
We found that lignins from solid parts of grapes are partially decomposed during alcoholic fermentation, which releases low-molecular-weight aromatic compounds into the medium.
      
A peculiar feature of lignin decomposition during alcoholic fermentation is the formation of reduction products.
      
Discrimination between ethanol inhibition models in a continuous alcoholic fermentation process using flocculating yeast
      
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