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   two microorganisms 在 轻工业手工业 分类中 的翻译结果: 查询用时:0.468秒
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  双菌种
    Fermentation of Radix Pureariae Wine by PVA Co-Immobilized Two Microorganisms
    PVA共固定化双菌种发酵葛根酒的研究
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  “two microorganisms”译为未确定词的双语例句
    Fermentation of seaweed wine with coimmobilization of two microorganisms.
    共固定化双菌种发酵海藻酒的研究
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  two microorganisms
Higher racemic oligomers were slowly assimilated by the two microorganisms, whereas higher L-oligomers appeared biostable probably because of their crystallinity.
      
Under the selected conditions,DL- andL-lactic acids were totally used by the two microorganisms regardless of the enantiomeric composition.
      
A dual inoculum made of calcium alginate beads containing the two microorganisms appears to be a valuable technique for increasing the efficiency of ectomycorrhizal inoculation of planting stocks in forest nurseries.
      
A three dimensional chemostat with two microorganisms which are both with quadratic yields is studied.
      
A three-dimensional chemostat with two microorganisms which are both with quadratic yields is studied.
      
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A good technique making juice from seaweed with acid and enzymic hydrolysis was discussed. By this technique clarified juice with seaweed flavor was obtained . Investigation on kinetics of batch and continuous fermentation of seaweed wine with coimmobilizing two microorganisms were carried out. The ratio of inoculative quantity of Saccharomyces cerevisiae  and Sacchromyces fragrans 4∶1, temperature 20 ℃, dilution rate 0.12/h,packed ratio of immobilized cell gel for batch and continuous fermentation...

A good technique making juice from seaweed with acid and enzymic hydrolysis was discussed. By this technique clarified juice with seaweed flavor was obtained . Investigation on kinetics of batch and continuous fermentation of seaweed wine with coimmobilizing two microorganisms were carried out. The ratio of inoculative quantity of Saccharomyces cerevisiae  and Sacchromyces fragrans 4∶1, temperature 20 ℃, dilution rate 0.12/h,packed ratio of immobilized cell gel for batch and continuous fermentation 0.25 and 0.5 respectively, 0.5 day of fermentation time for continuous fermentation with coimmobilized growing cells while 7 days for fermentation of free mixed cells are suitable for seaweed wine fermentation. 

采用酿酒酵母和产香酵母共固定化发酵海藻,酿造海藻酒.对游离细胞与固定化细胞的分批发酵和连续发酵的动力学进行了研究并建立了相应的发酵动力学方程.实验结果表明:酿酒酵母和产香酵母两种菌种的菌量最佳配比为4∶1,发酵温度20℃,共固定化细胞分批发酵和连续发酵凝胶粒的充填系数分别为0.25和0.5,游离混合细胞的发酵时间为7d,共固定化细胞连续发酵稀释速率为0.12/h,其发酵时间约为0.5d.

A facultatively autotrophic streptomyces(DS 021)was isolated from the fermentation pit of Daqu Chinese liquor and its characteristics were researched This strain could utilize autotrophically sulphur compound for growth and metabolism The optimum compound medium chose for expanding culture was modified corn powder(MCP) It also showed that DS 021 had the good growth when the medium contained 5% of ethyl alcohol and the pH value of the medium was...

A facultatively autotrophic streptomyces(DS 021)was isolated from the fermentation pit of Daqu Chinese liquor and its characteristics were researched This strain could utilize autotrophically sulphur compound for growth and metabolism The optimum compound medium chose for expanding culture was modified corn powder(MCP) It also showed that DS 021 had the good growth when the medium contained 5% of ethyl alcohol and the pH value of the medium was between 4~5 Optimum actions of promoting growth were occured to Clostridium caproicum and ester forming yeast by adding 1 8%,2 0% respectively of fermented broth of DS 021 to the media of above two microorganisms

论述了浓香型曲酒发酵池窖泥中兼性自养型链霉菌 (DS - 0 2 1)的分离、鉴定及其特征方面的研究情况。采用无机基础培养基分离的菌株为能氧化硫及硫化物的兼性自养型链霉菌 ,它属于放线菌目链霉菌科链霉菌属的金色类群 ,具有利用硫及硫化物自养生活和利用有机物进行异养的能力。特征研究表明 :DS - 0 2 1最适的复合液态培养基为MCP ;在乙醇体积分数为 5 %条件下生长良好 ;液态培养的最适 pH在 4~ 5之间。当DS - 0 2 1菌液添加量在1 8%或 2 0 %时分别呈现出对己酸菌和产酯酵母的最佳促进生长作用

The Escherichia coli and Staphylococcus aureus under different growth phases and different temperatures and pH values were inactivated by pulsed magnetic field. Logarithmic-phase microorganisms were more sensitive than stationary- and lag-phase microorganisms to the pulsed magnetic field. Inactivation effects of two microorganisms begin to be poorer at later period of logarithmic-phase and this rebound trend prolonged to lag-phase and tended gradually to smoothness. The rate of inactivation increaseed...

The Escherichia coli and Staphylococcus aureus under different growth phases and different temperatures and pH values were inactivated by pulsed magnetic field. Logarithmic-phase microorganisms were more sensitive than stationary- and lag-phase microorganisms to the pulsed magnetic field. Inactivation effects of two microorganisms begin to be poorer at later period of logarithmic-phase and this rebound trend prolonged to lag-phase and tended gradually to smoothness. The rate of inactivation increaseed with the increase of temperature. The temperature was much less than the one of microorganism death caused by heating. The more pH value tended to neuter, the poorer effect of inactivation was; when pH value was less than 5, effect of inactivation was better.

利用脉冲磁场对大肠杆菌和金黄色葡萄球菌在不同生长阶段、不同介质温度及pH值的情况下进行杀菌试验,结果表明:这两种菌在对数生长期比稳定生长期和延迟生长期对磁场更敏感,两种细菌在对数生长期的后期杀菌效果均出现反弹变差的现象,反弹趋势延长至稳定生长期,并趋于平缓;介质温度越高,脉冲磁场杀菌效果越好,但该温度远低于热致死温度;介质pH值越偏中性,杀菌效果越差,pH值小于5时,杀菌效果较好。

 
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