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酿酒酵母菌
相关语句
  saccharomyces cerevisiae
    Glucose Signal Transduction in Saccharomyces cerevisiae
    酿酒酵母菌葡萄糖信号传导途径研究进展
短句来源
    In this paper, 20 random primers were tested to the Random Amplified Polymorphic DNA (RAPD) analysis on 16 strains of Saccharomyces cerevisiae isolated from different sources, and 3 effective primers named OPG-06, OPG-11and OPG-20 were elected. Each of them could amplify 1 to 10 DNA fragments of 100~2000bp. 34 RAPD bands were amplified, 85.3 % of them was being polymorphic.
    研究中试用了20个随机引物对16株不同来源的酿酒酵母菌株全基因组进行了随机扩增多态DNA分析,其中OPG06,OPG11和OPG20三条适宜引物具有鉴别作用,每一引物均可扩增1~10条DNA片段,大多数片段分子量大小在100~2000bp之间,共扩增出34条RAPD谱带,多态性为85.3%,获得了稳定清晰的菌株RAPD指纹图谱。
短句来源
    The comparative research of the cluster analysis based on the RAPD bands spectra showed that the similarity coefficient between two different strains were varied from 37.5% to 94.1%, indicating that there are some genomic difference among different isolates, and 16 Saccharomyces cerevisiae strains in this experiment could be classified to 6 groups according to their genetic relationship.
    RAPD分析结果表明,不同来源的酿酒酵母菌株之间的遗传相似系数在37.5%~94.1%之间,反映出较高的遗传差异性,并可通过聚类分析将16株不同来源的酿酒酵母菌株按亲缘关系的远近分为6个类群。
短句来源
    Selection of Saccharomyces cerevisiae with Good Osmo-, thermo-tolerance and High Ethanol-production Capacity
    高耐性酿酒酵母菌种的筛选
短句来源
    Application of genetic engineering in the improvement of Saccharomyces cerevisiae wine strains
    葡萄酒酿酒酵母菌基因工程改良
短句来源
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  liquor-making yeasts
    Research on Liquor-making Yeasts in China-Records on Screening of Varieties of Yeast and Their Applications
    中国酿酒酵母菌的研究——不同酒类酵母筛选与应用纪实(上)
短句来源
    Research on Liquor-making Yeasts in China——Records on Screening of Varieties of Yeast and Their Applications (Continous )
    中国酿酒酵母菌的研究——不同酒类酵母筛选与应用纪实(下)
短句来源
  “酿酒酵母菌”译为未确定词的双语例句
    Classification and Identification of 8 Yeast Strains from Abroad for Making Wine
    8株国外引进的酿酒酵母菌的分类鉴定
短句来源
    Application of Protoplast Fusion Technology in the Breeding of Saccharo Sa c.Cerevisiae
    原生质体融合技术及其在酿酒酵母菌株选育中的应用
短句来源
    Effect of High-Voltage Electrostatic Field on Saccharomyces cerevisial
    高压静电场对酿酒酵母菌的作用研究
短句来源
    Function of Saacharomyces Cereisiae Influenced by High-Voltage Electrostatic Field Assisted Laser
    静电辅以激光对酿酒酵母菌的诱变效应研究
短句来源
    Study on the Mixed-culture System of Yeasts in Shanxi Overmature Vinegar
    山西老陈醋酿酒酵母菌共培养体系的研究
短句来源
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  saccharomyces cerevisiae
The mature β-mannanase originated from Bacillus subtilis was expressed in Pichia pastoris, a methylotrophic yeast, using the leader peptide sequence of Saccharomyces cerevisiaeα-factor.
      
A Comparative Study of Certain Parameters of Energy Metabolism in Two Strains of Saccharomyces cerevisiae
      
A comparative study of energy metabolism in two strains Saccharomyces cerevisiae (the initial strain no.
      
The association contained two species of bacteria, Leuconostoc oenosand Pediococcus pentosaceus, and the yeast Saccharomyces cerevisiae.
      
Effects of Nutrient Media on the Composition of Free Amino Acids in Saccharomyces cerevisiae
      
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Several problems about the yeast of making seabuckthorn wine were studied. The seabuckthorns( Hippophae rhamnoides, L.)grow in Jianping county,Liao Ning province. The results showed that the 8792 yeast strain was separated and screened from wild yeast. The main property of this yeast stain was its tolerance to higher acidity.It could ferment even at pH 2.8-3.0 and its adaptable acid range was wide. This yeast stain had the characterastics of anti-SO_2, anti-alcohol and low residual sugar at the temperature of...

Several problems about the yeast of making seabuckthorn wine were studied. The seabuckthorns( Hippophae rhamnoides, L.)grow in Jianping county,Liao Ning province. The results showed that the 8792 yeast strain was separated and screened from wild yeast. The main property of this yeast stain was its tolerance to higher acidity.It could ferment even at pH 2.8-3.0 and its adaptable acid range was wide. This yeast stain had the characterastics of anti-SO_2, anti-alcohol and low residual sugar at the temperature of 25-28°C. Its coagulation was good and the prodct had the typic seabuckthorn flavour.

以辽宁省建平县沙棘为材料,对沙棘酿酒酵母菌种进行筛选与试用。从沙棘野生酵母中分离筛选出8792号酵母菌株,在pH2.8~3.0仍能进行发酵,还具有抗SO_2、耐酒精度高、发酵残糖低。用以发酵沙棘酒,在25~28℃条件下发酵速度最快,凝聚性强,制成的酒具有沙棘的典型风味。

The excellent strain SB 9064 was obtained by means of isolation of single spore, mutation of monoploidy, fusion of cell. It is sugar tolerant, temptrature tolerant strain and possesses high ethanol producing activity and fast growing fusant in the ethanol fermentation. Ethanol fermentation was carried out using immobilized SB 9064 fusant cell from corn mash. All experiments were carried out at 38 40℃. The pH of the corn mash was kept at 4.0~5.0. The fermentation duration was continued for 20~22hours and the...

The excellent strain SB 9064 was obtained by means of isolation of single spore, mutation of monoploidy, fusion of cell. It is sugar tolerant, temptrature tolerant strain and possesses high ethanol producing activity and fast growing fusant in the ethanol fermentation. Ethanol fermentation was carried out using immobilized SB 9064 fusant cell from corn mash. All experiments were carried out at 38 40℃. The pH of the corn mash was kept at 4.0~5.0. The fermentation duration was continued for 20~22hours and the yield of ethanol above the ranged in 9.0%~11%. The theoretical conversion rate is more than 90%. The initial sugar concentration and residual sugar were 16%~20% and less than 1.0%, respectively. Studies on the morphologcal and biochemical characters of the SB 9064 fusant and its identification. It was identified as a Novel Yeast for High Ethanol Production.

用单孢子分离、单倍体诱变、原生质体融合等手段,获得了酵母菌株———科生9064。用该菌的固定化细胞进行发酵玉米糖化醪生产酒精的扩大试验。经8个月的吨级生物反应器运转试验结果证明,该酵母凝胶粒子活性稳定,在玉米糖化醪液初糖浓度为18%~20%,pH值40~50,温度为38~40℃的条件下,发酵时间约为20h,终酒精含量达9%~11%(V/V),残糖含量为10%以下,理论转化率达90%以上。并对新菌株的培养形态及生理生化特征等进行了研究,证明它是一株新型的酿酒酵母菌

Russian alcohol industry is on the leading point in the world.All Russian Science Research Institute of Food Biotechnology takes the mission of increasing the efficiency of grain utilization,the development of resource-careful technologies and the creation of wasteless technology of alcohol production which will sound ecological safety and ensure a high qualiy of alcohol.The Institute has gained many result on:thermo-stable and alcohol tolerance yeast,gemogenizetr,high-graity fermentation,de-texication of smitten...

Russian alcohol industry is on the leading point in the world.All Russian Science Research Institute of Food Biotechnology takes the mission of increasing the efficiency of grain utilization,the development of resource-careful technologies and the creation of wasteless technology of alcohol production which will sound ecological safety and ensure a high qualiy of alcohol.The Institute has gained many result on:thermo-stable and alcohol tolerance yeast,gemogenizetr,high-graity fermentation,de-texication of smitten grain,alcohol production from ray,recovery of thin stillage,industry enzymes production.

俄国酒精工业某些方面的技术水平处于世界领先的地位。全俄食品生物技术科学研究所主要技术科研方向是 :提高粮食利用率 ,同时开发更加节约原料的工艺和无废物排放生产工艺 ,进一步提高产品质量并改善环境污染。该所在高温、高产酿酒酵母菌种 ,涡流均质 ,快速浓醪发酵 ,霉变粮食脱毒 ,黑麦制酒精 ,蒸馏废水回用 ,酶制剂生产等酒精相关工艺开发方面有很多高水平的科研成果

 
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