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   液态发酵 在 轻工业手工业 分类中 的翻译结果: 查询用时:0.038秒
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液态发酵     
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  liquid fermentation
The production of cellulase-free end oxylanase by the thermophilic fungus Thermomyces lanuginosus was investigated insemisolid fermentation and liquid fermentation.
      
This substrate was adequate for growth and aroma production; the concentration obtained using SSF was higher than using liquid fermentation process.
      
Through the methods of organic solvent extraction, thin layer chromatography (TLC) and column chromatography, compound I was isolated, purified from the liquid fermentation metabolites of the taxoid-produced endophytic fungi (Altemaria.
      
Through thin layer chromatography (TLC), liquid fermentation metabolite of the strains was determined, and four strains (Alternaria altemata (Fr.) Keissler var.taxi Y.
      
The determination result of thin layer chromatography (TLC) showed that the liquid fermentation metabolites of the strains could not react positively with taxoids developer- the vanillic aldehyde and dilute bismuth potassium iodide.
      
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  submerged fermentation
was carried out during solid-state and submerged fermentation using different carbon sources and crude enzymes were characterized.
      
The growth of nonsporulating mycelial fungi INBI 2-26(+), a producer of laccase; INBI 2-26(-), a producer of cellobiose dehydrogenase; and their mixed culture on lignin-carbohydrate substrates under conditions of submerged fermentation was studied.
      
Submerged fermentation experiments were carried out to study the stimulating effects of the surfactant Span 20 on the growth of Aspergillus niger XP mutant and oxalic acid production from the post-refining fatty acids.
      
Hyperproduction of l-glutamate oxidase in submerged fermentation of Streptomyces sp.
      
Although submerged fermentation has been universally used as the technique of fermentation, attempts are being made to develop solidstate fermentation technology also.
      
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  liquid state fermentation
Solid state fermentation of lignocelluloses gave higher yields of xylanases than liquid state fermentation, but it took longer time of incubation.
      
  liquid-state fermentation
Two types of cultivation methods, the solid-state fermentation (SSF) and the liquid-state fermentation (LSF), were examined for V.
      
The co-culture of cellulolytic moulds and yeasts on apple pomace in solid-state fermentation (SSF) and liquid-state fermentation (LSF) increased the protein content of apple pomace.
      
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Aspergillus oryzae,Aspergillus niger and Lentinus edodes were used for liquidfermentation of soy bean sauce to study the constituent of enzyme production,characteristicsand dynamics of protease.The results show that the enzyme produced by these three strainscould complenent themselves each other to promote the production of amino acids andimprove the flavor of soy bean sauce.The study of enzyme dynamics shows that in liquidcondition,the best favourable pH for acidic protease is 2. 6;neutral protease 6.9;alkalineprotease...

Aspergillus oryzae,Aspergillus niger and Lentinus edodes were used for liquidfermentation of soy bean sauce to study the constituent of enzyme production,characteristicsand dynamics of protease.The results show that the enzyme produced by these three strainscould complenent themselves each other to promote the production of amino acids andimprove the flavor of soy bean sauce.The study of enzyme dynamics shows that in liquidcondition,the best favourable pH for acidic protease is 2. 6;neutral protease 6.9;alkalineprotease 9.8.In the range of 35~40 ℃,the activity of the enzymes increases along with theincrease of temperature.

采用米曲霉、黑曲霉、香菇菌等多菌种液态发酵酱油研究了液态条件下三种菌的酶系组成、产酶条件及特点以及蛋白酶动力学。研究结果表明三种菌在酶系组成上有取长补短的效果,可以明显促进氨基酸的生成,改善酱油风味。酶动力学结果表明,在液态中酸性蛋白酶最适pH为2;6;中性蛋白酶pH6.9;碱性蛋白酶pH9.8.酶作用温度在35~45℃范围内,酶活随温度的升高而升高。

Abstract Undecanted wine line liquiad which contains 17-24% sugar is made from honey ,then put in 5%(V/v) yeast culture fluid, so that the fermenting speed is higher than traditional way. Output of alcohol is a direet propprtion to the adhereing area in the condition. the method method have been practised in making mead.

用蜂蜜制成的含糖17~24%的醪液,加入5%(V/V)酵母培养液,增加酵母在醪中的附着面积,可使发酵加快,在同等条件下,单位时间内酒精产量比传统法高。酒精产量与增加的附着面积两者之间成正比。在液态发酵条件下,本方法具有实用价值。

The special technology of making honey peach fruit vinegar by using honey peach as main raw material has been introduced in detail in this paper,Through the joint of liquid state ferment and solid state ferment both the utilization ratio and special flavor are increased greatly.

本文介绍了以水蜜桃为主要原料,采用液态发酵和固态发酵相结合的特殊工艺,生产出品质优良的水蜜桃果醋。该工艺既提高了原料的利用率又保持了水蜜桃果醋所特有的风味。

 
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