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mucor sp
相关语句
  毛霉
    On the Producing Properties of Proteinase in Mucor sp. M263-3
    毛霉M263-3产蛋白酶的特性研究
短句来源
    It is identified as Mucor sp. strain H4 is thermotolerant and can ferment soybean curd into furu(i. e. Chinese cheese)well at 35℃.
    经鉴定,H_4菌株为毛霉(Mucor sp).
短句来源
    Mucor sp MIC 1%, MBC 2%;
    毛霉MIC1%、MBC2%。
短句来源
    A primary study on producing fresh milk-clotting drink with rennet from Y85-8512 strain(Mucor sp.) was done.
    采用本实验室研制的Y85—8512毛霉凝乳酶、以鲜牛乳等为原料、利用消毒奶设备、进行鲜奶酪饮料生产的初步探索。
短句来源
    It was identified as Mucor sp. Strain H4 is thermotoerant and can ferment soybean curd into furu (i. e. Chinese cheese) well at 35℃.
    经鉴定,H4菌株为毛霉(Mucorsp.) 。
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  mucor sp
and Mucor sp., along with the accompanying collapse of the nano-fiber matrices.
      
citrinum, Mucor sp., Rhizopus sp., Curvularia sp., and Cladosporium sp.
      
citrinum, Mucor sp., Rhizopus sp., Curvularia sp., and Cladosporium sp.
      
Marianaea elegans, Mortierella sp.,Mucor sp.,Myrothecium sp.,Penicillium sp.,Rhizopus sp.,Scopulariopsis brevicaulis.
      
Fungi isolated and identified included Mucor sp., Aspergillus sp., Rhizopus sp.
      
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A primary study on producing fresh milk-clotting drink with rennet from Y85-8512 strain(Mucor sp.)was done. Two important factors were tested which directly influence coagulation of milk. The ingredients and preservation of fresh milk-clotting drink were studied. The technological process was determined after trial production.

采用本实验室研制的Y85—8512毛霉凝乳酶、以鲜牛乳等为原料、利用消毒奶设备、进行鲜奶酪饮料生产的初步探索。本文对影响凝乳效果的两个重要因素、鲜奶酪饮料的配方及保存期进行了试验,经试生产,初步确定了工艺流程。用凝乳酶来生产鲜奶酪饮料尚属首次。

The growth and protein synthesis of Mucor sp.,Aspergillus sp. and Candida sp.were studied in the laboratory using orange waste as carbon source. The influence of factors such as nitrogen source, initial pH, incubation time and temperature were investigated, ammonium nitrate is the best source of supplementary nitrogen.The product containing about 20. 45% crude protein was obtained with a medium pH of 5. 4-6. 2 in 3 days incubation by the three Fungi mixed fermenting.

利用柑桔废料培养毛霉(Mucorsp.)、曲霉(Aspergillussp.)和假丝酵母(CandidaSP.)作单细胞蛋白,对影响3菌株的条件(温度、氮源、pH值和培养时间)进行了研究.结果表明硝酸铵为最佳氮源,最适pH值5.4~6.2,最适温度是25~30℃.3菌株3d混合发酵其产物的粗蛋白含量达20.45%.

Strain H4 in sereened out from some materials which are from Hubei and Henan province,China. It is identified as Mucor sp. strain H4 is thermotolerant and can ferment soybean curd into furu(i. e. Chinese cheese)well at 35℃. It is one of the most thermo to lerant strains of Mucor which have been reported so far.

从湖北、河南等地收集、分离的61株霉菌中,筛选得到一株能良好发酵生产腐乳(Chinese cheese)的耐热性霉菌——H_4菌株.经鉴定,H_4菌株为毛霉(Mucor sp).在35℃条件下,该菌株在豆腐坯生长、发酵良好,为目前报道的最耐热的腐乳生产用菌种之一.

 
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