助手标题  
全文文献 工具书 数字 学术定义 翻译助手 学术趋势 更多
查询帮助
意见反馈
   窖池微生态 的翻译结果: 查询用时:0.007秒
图标索引 在分类学科中查询
所有学科
轻工业手工业
更多类别查询

图标索引 历史查询
 

窖池微生态
相关语句
  “窖池微生态”译为未确定词的双语例句
     Designing and Managing of Pit-Microecological Resources Database & Preservation of Microorganism
     窖池微生态资源库的建立、管理及菌种保藏
短句来源
     In this text, a simple introduction about the status of Chinese Flavor Liquor in Chinese spirit industry and the fermentation production technology is made, and the main conception, current situation and development on research about the micro-ecology of the cellar of Chinese flavor liquor have been expounded, respectively.
     对浓香型白酒在中国白酒工业中的地位及窖池发酵生产技术做了简单介绍 ,对中国浓香型白酒窖池微生态的基本概念、研究现状、窖池微生态研究的发展趋势进行了阐述
短句来源
     Besides, it was concluded through the analysis and comparison of different pits that the diversity of microbes was closely related to pits microecology.
     通过不同窖池的比较分析得出,微生物的多样性与窖池微生态密切相关。
短句来源
  相似匹配句对
     Designing and Managing of Pit-Microecological Resources Database & Preservation of Microorganism
     生态资源库的建立、管理及菌种保藏
短句来源
     Inquiry Into Ecopolitical Affairs
     生态政治探
短句来源
     A Review on Microecological Nutriology
     试论生态营养学
短句来源
     Besides, it was concluded through the analysis and comparison of different pits that the diversity of microbes was closely related to pits microecology.
     通过不同的比较分析得出,生物的多样性与生态密切相关。
短句来源
     Micro-ecological Research Progress of the Cellar of Chinese Flavor Liquor
     中国浓香型白酒生态研究进展
短句来源
查询“窖池微生态”译词为用户自定义的双语例句

    我想查看译文中含有:的双语例句
例句
没有找到相关例句


In this text, a simple introduction about the status of Chinese Flavor Liquor in Chinese spirit industry and the fermentation production technology is made, and the main conception, current situation and development on research about the micro-ecology of the cellar of Chinese flavor liquor have been expounded, respectively.

对浓香型白酒在中国白酒工业中的地位及窖池发酵生产技术做了简单介绍 ,对中国浓香型白酒窖池微生态的基本概念、研究现状、窖池微生态研究的发展趋势进行了阐述

In order to know the compositions and changes of pronucleus microbial floras in the fermented grains in the pits for Luzhou-flavor liquor, the techniques including PCR technique and 16S rDNA sequence homology analysis etc. were used to measure 16S rDNA gene total order of pronucleus microbes, then the physiological characteristics and flora distribution of pronucleus microbes were analysed according to their homologies with similar flora 16S rDNA order in Genebank. And the results indicated that eubacteria in...

In order to know the compositions and changes of pronucleus microbial floras in the fermented grains in the pits for Luzhou-flavor liquor, the techniques including PCR technique and 16S rDNA sequence homology analysis etc. were used to measure 16S rDNA gene total order of pronucleus microbes, then the physiological characteristics and flora distribution of pronucleus microbes were analysed according to their homologies with similar flora 16S rDNA order in Genebank. And the results indicated that eubacteria in Luzhou-flavor fermented grains by 60 d fermentation were mainly divided into 6 microbial floras as follows;low G+C mol % Gram-positive bacteria,high G+C mol % Gram-positive actinomycete,Gram-negative bacteroid,Gram-negative bacillus proteus,Gram-positive cilia bacteria and TM7 flora. Among all the microbial floras,β-bacillus proteus made up approximately 80 % of the total pronucleus microbes and archaebacteria mainly presented as methane-producing archaebacteria including Methanoculleus flora and Methanospirillum flora. Besides, it was concluded through the analysis and comparison of different pits that the diversity of microbes was closely related to pits microecology.

为了探讨中国传统白酒窖池糟醅中的原核微生物区系的构成及变化,运用PCR扩增技术和16SrDNA序列同源性分析等方法测定糟醅中原核微生物的16SrDNA基因全序列,根据与基因数据库中相似菌群16SrDNA序列的同源性,分析窖池糟醅中原核微生物的生理特性和区系分布。结果发现,发酵60d的浓香型白酒糟醅中,真细菌主要分为6个菌群:低G+Cmol%革兰氏阳性菌、高G+Cmol%革兰氏阳性放线菌群、革兰氏阴性拟杆菌群、革兰氏阴性变形杆菌群、革兰氏阳性纤毛菌群和TM7门,其中β-变形杆菌群约占窖池糟醅中原核微生物的80%;古菌主要为产甲烷古细菌,包括Methanoculleus群和Methanospirillum群。通过不同窖池的比较分析得出,微生物的多样性与窖池微生态密切相关。

In order to construct the cellar resource database of the Chinese strong aromatic spirits, humidity, acidity, reducing sugar, starch and ethanol were analyzed at various time by the practical analysis methods. The results showed that the humidity of fermented grains at different positions of the cellar shown increasing trend, the top was holding in about 63% after reaching saturation; the pH declined to about 3.2 slowly after the period of producing acid, and the total acids raised about 40 degree,...

In order to construct the cellar resource database of the Chinese strong aromatic spirits, humidity, acidity, reducing sugar, starch and ethanol were analyzed at various time by the practical analysis methods. The results showed that the humidity of fermented grains at different positions of the cellar shown increasing trend, the top was holding in about 63% after reaching saturation; the pH declined to about 3.2 slowly after the period of producing acid, and the total acids raised about 40 degree, the starch declined to equilibrium at 27 day, the reducing sugar declined unsteadily, in the end of the main fermentation, the alcoholicity in three layers of fermented grains increased to 5.2%~5.5%. The results indicated the metabolism of chemical composition during the fermentation has obvious rule, and was fluctuating along with growth and variety of microbial genera. It could offer a lot of data for the on-line monitor and the artificial simulation of the cellar microbial ecosystems.

为建立浓香型白酒窖池资源数据库,论文采用白酒行业实用分析方法,对酒醅不同空间位置水分、酸度、还原糖、粗淀粉、乙醇等多项指标进行了动态跟踪分析。实验发现,发酵过程中水分含量呈上升趋势,上层酒醅水分饱和后保持在63%左右;产酸期后酒醅pH值缓慢下降至约pH3.2,酒醅的总酸共升高40度左右;酒醅的粗淀粉下降至27d后趋于平衡,还原糖则表现为波动式下降;主发酵结束后,3层酒醅的乙醇浓度均达到5.2%~5.5%的较高水平。结果表明,发酵过程中化学物质的代谢变化具有较明显的规律性,且随微生物类群的生长变化而波动,代谢曲线可为白酒发酵过程在线监控及窖池微生态的人工模拟提供有效数据。

 
图标索引 相关查询

 


 
CNKI小工具
在英文学术搜索中查有关窖池微生态的内容
在知识搜索中查有关窖池微生态的内容
在数字搜索中查有关窖池微生态的内容
在概念知识元中查有关窖池微生态的内容
在学术趋势中查有关窖池微生态的内容
 
 

CNKI主页设CNKI翻译助手为主页 | 收藏CNKI翻译助手 | 广告服务 | 英文学术搜索
版权图标  2008 CNKI-中国知网
京ICP证040431号 互联网出版许可证 新出网证(京)字008号
北京市公安局海淀分局 备案号:110 1081725
版权图标 2008中国知网(cnki) 中国学术期刊(光盘版)电子杂志社