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   液态发酵 在 园艺 分类中 的翻译结果: 查询用时:0.029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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  liquid culture
Addition of a liquid culture of photosynthetic bacteria to soil facilitates degradation of petroleum products and also stimulates growth of hydrocarbon-oxidizing microorganisms.
      
An endophyte (designated ZP5SE) was isolated from the seed of Nothapodytes foetida and was examined as a potential source of anticancer drug lead compound, i.e., camptothecin, when grown in Sabouraud liquid culture media under shake flask conditions.
      
A procedure for isolation of bacterial protease ECP32 yielding 100 μg of the enzyme from 10 liters of the Escherichia coli strain A2 liquid culture has been developed.
      
The reversible adhesion (RA) manifests itself in a decline of cell density (without cell lysis) in the liquid culture over the first 20-40 min of growth followed by normal exponential growth.
      
The transconjugants obtained were only slightly motile in the liquid culture.
      
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People all over the world like edible fungi much because of their delicious taste, rich in nutrient and high medical value. This paper is a survey on basica and applied studies of edible fungi by submerged culture technology home and abroad. The major study aspects abroad are: studies of growth factors and mechanism of the turning mycelia into fruity body, the aroma substance, the chemical composition and the applying in medicine and feed etc. The major study home are: supplying liquid-state seed culture, applying...

People all over the world like edible fungi much because of their delicious taste, rich in nutrient and high medical value. This paper is a survey on basica and applied studies of edible fungi by submerged culture technology home and abroad. The major study aspects abroad are: studies of growth factors and mechanism of the turning mycelia into fruity body, the aroma substance, the chemical composition and the applying in medicine and feed etc. The major study home are: supplying liquid-state seed culture, applying in medicine and food industry and extraction of metablic products. It can be conclused in terms of the studies home and abroad that the submerged culture technology applied in edible fungi production will have a great future.

食用苗以其特有的鲜香风味、丰富的营养和较高的药用价值而得到世人的喜爱。笔者主要综述了国内外利用液态发酵这一生物技术在食用菌的基础研究和开发应用方面的情况。国外的研究方向大致为:食用菌菌丝体变为子实体的发育因子及内在机制、风味物质、化学成分及在医药和饲料方面的应用等。国内的研究方向包括为:供应液体菌种、医药食品工业方面的应用及提取代谢产物等。纵观国内外的研究,液态发酵这一生物技术应用于食用菌生产有着广阔的前景。

It was studied on new technology to make brandy with peel and dregs of pineapple.The results of effects of ferment technological conditions on brandy output and quality declare that ferment normally under natural acidity;output of brandy is the highest with 15% sugar;the yield is the highest using liquid ferment,the yields is lower using soild ferment,but it contains low carbinol and the quality is good;the output of wine using pure As2,346 fement is high and containing low carbinol and well quality.The composition...

It was studied on new technology to make brandy with peel and dregs of pineapple.The results of effects of ferment technological conditions on brandy output and quality declare that ferment normally under natural acidity;output of brandy is the highest with 15% sugar;the yield is the highest using liquid ferment,the yields is lower using soild ferment,but it contains low carbinol and the quality is good;the output of wine using pure As2,346 fement is high and containing low carbinol and well quality.The composition of brandy that is made using foregoing preductive technology approach that of pulp ′s brandy,but fragrance of old wine and oak are not conspicuous.

研究以生产菠萝罐头的下脚料——菠萝皮和渣为原料生产白兰地酒的新工艺,发酵工艺条件对产品质量的影响的试验结果表明:在菠萝皮、渣自然酸度条件下可正常发酵;糖浓度15%酒精产量最高;液态发酵酒精产量最高,固态发酵酒精产量低,但甲醇含量低,质量好;发酵剂以纯种酵母As2,346的产酒量高,甲醇含量低,质量最好。上述工艺生产的白兰地成分接近果肉生产的白兰地,但陈酒香味和橡木香味不明显

The influence of carbohydrate varieties and concentration, nitrogen varieties and concentration, growth factor varieties and concentration, pH, aeration volume, culture temperature, and culture time on liquid culture of Agaricus blazei Murrill(AbM) were studied by means of twice L_(27)(3~(13)) orthogonal tests. optimum formula for AbM in shaking flask culture was determined, which consist of 3 % of corn starch, 0.8 % of soybean cake meal, and 0.15 % of wheat bran, and its pH was 5.0. The optimum culture conditions...

The influence of carbohydrate varieties and concentration, nitrogen varieties and concentration, growth factor varieties and concentration, pH, aeration volume, culture temperature, and culture time on liquid culture of Agaricus blazei Murrill(AbM) were studied by means of twice L_(27)(3~(13)) orthogonal tests. optimum formula for AbM in shaking flask culture was determined, which consist of 3 % of corn starch, 0.8 % of soybean cake meal, and 0.15 % of wheat bran, and its pH was 5.0. The optimum culture conditions are as follows, temperature 30 ℃, velocity of shaking table 120 r/min, fed volume 50 mL/250 mL and culture duration 7 days. Under above conditions, biomass of AbM attain to 15.6 g/L.

 通过2次L27(313)正交实验对姬松茸液态发酵的碳源、氮源、生长因子的种类和浓度、培养基的酸碱度、接种量、通气量、培养温度和培养时间等影响因子进行全面实验研究.经极差分析和方差分析,得到姬松茸液态发酵的培养基配方(g/dL):玉米淀粉3,豆粕0.8,麸皮0.15;发酵条件:pH5,接种量10%,摇瓶装量50mL培养基/250mL三角瓶,培养温度30℃,培养时间7d.在此培养条件下,姬松茸液体培养的生物量可达15.6g/L.

 
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