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控制发酵
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  controlled fermentation
     Under optimal metabolic controlled fermentation condition,the highest production reached 56.2 g/L.
     该菌株在最优化代谢控制发酵工艺条件下,谷氨酰胺产量最高达56.2g/L。
短句来源
     Study on Glutamine Metabolically Controlled fermentation Technology
     谷氨酰胺代谢控制发酵工艺研究
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     Masyaura, a legume based traditional fermented food product of Nepal was prepared from blackgram dhal and colocosia tuber after traditional sun-drying as well as controlled fermentation and mechanical drying method to be evaluated for sensory, biochemical and nutritional characteristics.
     Masyaura是尼泊尔出产的一种以豆荚为原料的发酵食品,可以采用传统日光自然干燥以及控制发酵、机械干燥的方法生产,通过感官、生化和营养特征进行评价。
短句来源
     The results showed that initial pH5.5 was favorable to exopolysaccharides production. Through an effective strategy of pH controlled fermentation at pH4.0, the maximum yield of exopolysaccharides, 2.32g/L, was obtained, and the yield of exopolysaccharides increased by 24% compared with the pH uncontrolled fermentation. The bioactivities of exopolysaccharides were also assayed.
     结果表明起始pH为5.5时,有利于胞外多糖的形成,找到了一种有效的pH控制发酵策略,当发酵过程中控制pH4.0时,胞外多糖的产量最大,达到2.329/L,较未控制提高了24%。
短句来源
     STUDIES ON pH CONTROLLED FERMENTATION OF BIOACTIVE EXOPOLYSACCHARIDES BY GANODERMA LUCIDUM
     灵芝胞外生物活性多糖的pH控制发酵
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  control fermentation
     According to the theory of metabolic control fermentation, the dissertation focuses on the breeding, fermentation condition and fermentation kinetics of L-valine producing strain.
     本文以代谢控制发酵理论为指导,对L-缬氨酸产生菌的定向选育、摇瓶发酵条件、5L自控发酵罐发酵动力学分别进行了深入研究。
短句来源
     According to the theory of metabolic control fermentation, the dissertation focuses on fermentation condition of L-ornithine producing strain1006 and how to control the fermentation process.
     本文以代谢控制发酵理论为指导,重点对L-鸟氨酸高产菌1006进行摇瓶培养条件、发酵条件的优化,并对其发酵动力学分别进行研究。
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     According to the theory of metabolic control fermentation and metabolic network analysis, the dissertation focuses on the producing L-tryptophan by direct fermentation and its separation and purification.
     本论文在代谢控制发酵和代谢网络分析理论的指导下,研究了直接发酵法生产L-色氨酸的发酵条件及其分离提取方法。
短句来源
     The metabolic pathway and regulation mechanism of guanosine were analyzed. On the principle of metabolic control fermentation, a high guanosine producting srain should be marked with Ade-, red-, NP-, 8-AGr(or 8-AXr), MSOr, SGr, AARr, Smr, etc. The strategy for breeding of guanosine producting strain and its instances were summarized comprehensively here.
     本文分析了鸟苷的生物合成途径及代谢调节机制,根据代谢控制发酵“进、通、节、堵、出”五字原理,提出鸟苷高产菌的育种策略:鸟苷高产菌株在遗传学上应具备Ade-、red-、NP-、8-AGr(或8-AXr)、MSOr、SGr、AARr、Smr等遗传标记,并详述了其育种实例。
短句来源
     The innovation of this thesis in the research field of L-isoleucine metabolic control fermentation was that protoplast fusion technique had been successfully applied to breed an L-isoleucine high-yielding strain SW0370, whose key enzyme Threonine Dehydratase' s adjusting properties were studied,which would be good at more researches on L-isoleucine breeding.
     本论文在L-异亮氨酸代谢控制发酵研究领域的创新之处在于,成功地利用原生质体融合技术选育出一株带有双缺标记的L-异亮氨酸高产菌SW0370,并研究了菌株SW0370发酵过程中关键酶苏氨酸脱氨酶的酶活测定与纯化方法和反馈调节性质。
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  “控制发酵”译为未确定词的双语例句
     Fedbatch fermentation results showed that biomass could reach 53.74 g/L, PHAs concentration was 45.9 g/L, and PHAs content was 85.4% in which sugar was fed and maintained at the concentration of 2.5%.
     流加控制发酵液糖浓度维持在2.5%,发酵结束后细胞生物量高达53.74g/L,PHAs质量浓度为45.9g/L,PHAs含量提高到85.4%。
短句来源
     2.addition of30mg /L SO 2 during fermentation and addition of5%~10%man-cultured yeast liquid and fermentation temperature controlled between15~18℃.
     2.发酵过程加入二氧化硫30mg/L,然后加入5%~10%的人工培养酵母液,控制发酵温度在15~18℃之间。
短句来源
     The results showed that under the optimal incubation temperature 30℃, using 1# simplest medium and 2mol/L NaOH as neutralizer to control pH at 7.0, the live cells of Pediococcus parvus M7 can reach 3.5×109CFU/ml after 16 hours.
     结果表明:在最适培养温度30℃下,以1#简单培养基为最佳培养基,用2mol/L的NaOH作为中和剂控制发酵pH为7.0,发酵周期为16h,小片球菌M7活菌数即可达到3.5×109CFU/ml。
短句来源
     The results showed that under the optimal incubation temperature 30oC,using 2# medium and 2 mol/L NaOH as neutralizer to control pH at 7.3,the live cells of Staphylococcus xylosus J23 could reach to 3.4×109 CFU/ml after 20 hours.
     结果说明:在最适培养温度30℃下,2#简单培养基为最佳培养基,用2 mol/l的NaOH作为中和剂控制发酵pH7.3,发酵周期为20h,木糖葡萄球菌J23活菌数可达到3.4×109CFU/mL。
短句来源
     A combination of Avicel and wheat bran was used as carbon source, as well the KH 2PO 4-K 2HPO 4 buffer system was used for pH control, resulted in very high enzyme production in shake flask culture, Maximum CMCase 100-125U/ml, FPA 9-12U/ml were achieved within 6 days culture.
     采用Avicel与麸皮复合碳源,以及使用KH2PO4-K2HPO4缓冲系统控制发酵液pH,28℃摇瓶发酵6d,最高酶活达到CMCase100-125U/ml,FPA9-12U/ml。
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  controlled fermentation
In order to select starter cultures for controlled fermentation of African locust beans, Bacillus subtilis and B.
      
The applicability of the model is tested by inserting it in a control loop and comparing the response of the model with the results of a controlled fermentation.
      
In a pH-controlled fermentation using a jar fermentor, 10 g/l glucose was converted into 2.0 g/l PHB in 24 h.
      
The pH-controlled fermentation enhanced biomass growth, but decreased the enzyme activity.
      
Under controlled fermentation conditions, sucrose was converted to ethanol plus 80% or higher purity fructose syrup in a single-stage batch fermentation process, improving the Sucrotech Process significantly.
      
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  control fermentation
The concentration of total alcohols was similar in the three samples; the important production of isobutanol and 2-phenylethanol in the control fermentation is noteworthy.
      
In a butanol batch fermentation the substrate consumption was increased threefold using in-situ product recovery by gas-stripping, in comparison with a control fermentation without product recovery.
      
The parameters that control fermentation performance of butyrate production have been studied with a selected strain ofClostridium tyrobutyricum.
      
The addition of an oleyl alcohol extractant to a batch fermentation of glucose byClostridium acetobutylicum resulted in a concentration profile that was distinctly different from the non-extractive control fermentation.
      
The concentration of butyric acid increased and subsequently decreased in the control fermentation.
      
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The biosynthesis of salinomycin, a polyether antibiotic, was specifically inhibited by cerulenin, an inhibitor of fatty acid biosynthesis. About 60 percent inhibition was achieved with a cerulenin concentration of 40μg/ml and 100 percent inhibition with 100μg/ml. Since cerulenin is known to block the condensation of malonyl-CoA subunits in the formation of fatty acid, it could be deduced that salinomycin is synthesized via the polyketide pathway by condensation steps similar to those involved in fatty acid biosynthesis....

The biosynthesis of salinomycin, a polyether antibiotic, was specifically inhibited by cerulenin, an inhibitor of fatty acid biosynthesis. About 60 percent inhibition was achieved with a cerulenin concentration of 40μg/ml and 100 percent inhibition with 100μg/ml. Since cerulenin is known to block the condensation of malonyl-CoA subunits in the formation of fatty acid, it could be deduced that salinomycin is synthesized via the polyketide pathway by condensation steps similar to those involved in fatty acid biosynthesis.

对脂肪酸生物合成有专一抑制作用的浅蓝菌素对盐霉素合成也有抑制作用,且其作用强度与加入的剂量和时间有关.当加入剂量为40μ/ml时,抑制盐霉素生物合成的程度可达60%左右;而加入浓度达100μ/ml时,抑制程度为100%,因而可以认为盐霉素的生物合成与脂肪酸相似,即经由聚乙酰途径;而浅蓝菌素阻断了聚乙酰途径中的β-酮脂酰载体蛋白合成酶;且两者间具有竞争关系.据此,可把选育耐高浅蓝菌素菌株作为选育高产菌株的方法之一.比较二株具有不同生产能力的盐霉素产生菌的脂肪酶活力发现:酶活力与盐霉素合成间有着密切的关系.高产菌株具有较高的脂肪酶活力.因而可把脂肪酶活力作为选育高产菌株的一个指标.考察发酵过程中脂肪酶活力的动态变化,似乎亦可作为控制发酵的一个参数.实验证明脂肪酶是由底物诱导产生的,其活力受到葡萄糖反馈阻遏.因此在实际生产中,中途补糖不适合.

How to control the attenuation of the beer reasonably and accurately is studied from fermentation control with the quantitative concept. It is shown through practice that the relation between the apparent sugar content and alcohol strength can be determined according to the fixed connection of the beer. Therefore, the foretell-method can be simplified, and the alcohol strengh and the attenuation of the beer can be foretold and controlled accurately and easily.

本文从发酵控制的角度,用“量”的概念阐述了如何合理、准确地控制发酵度的问题。实践表明,通过外观发酵度与实际发酵度之间的固定关系,可以确定外观糖度与酒精度之间的关系,从而可以简化预测手段,准确有效地预测和控制成品的酒精度和发酵度。

The paper comparedpyruvate content of Xanthan produced by different strains and its colonys of Xanthomonas campestris under same conditions and by X. campestris N. K-01 under different conditions, and examined theological behavior of Xanthans of differing pyruvate content. The studies show that selecting suitable strain and controling fermentation conditions can obtain Xanthans of different pyruvate content. The higher pyruvate content in the gum is, the better its theological behavior is, Pyruvate content is...

The paper comparedpyruvate content of Xanthan produced by different strains and its colonys of Xanthomonas campestris under same conditions and by X. campestris N. K-01 under different conditions, and examined theological behavior of Xanthans of differing pyruvate content. The studies show that selecting suitable strain and controling fermentation conditions can obtain Xanthans of different pyruvate content. The higher pyruvate content in the gum is, the better its theological behavior is, Pyruvate content is important quality index of Xanthan,

本文比较了野油菜黄单胞菌(Xanthomonas campestris)不同菌株及不同菌落在同一条件下以及N·K—01菌株在不同条件下所产黄原胶的丙酮酸含量;检查了不同丙酮酸含量黄原胶的流变学性质.研究表明,选择适当菌株,控制发酵条件,可以得到不同丙酮酸含量的黄原胶;胶中丙酮酸含量越高,其流变学性质越好.丙酮酸含量是黄原胶质量的重要指标。

 
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