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   microbial quality 的翻译结果: 查询用时:0.076秒
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microbial quality
相关语句
  微生物学质量
     The results derived from validation showed that the developed models could finely predict the growth kinetic of Pseudomonas spp. at 0-15 ℃. Basic errors between predicted shelf life and real shelf life were 3.47% and -7.91% at 3, 8 ℃ respectively, it suggested microbial growth models built in our research were valuable for rapid and realistic prediction of the microbial quality and remaining shelf life of cultured tilapia stored aerobically from 0 to 15℃.
     用贮藏在3、8℃假单胞菌的生长实验值,验证建立的模型,偏差度为0.97~1.01,准确度为1.02~1.04,货架期预测值和实测值的相对误差分别为3.47%和-7.91%,显示建立的模型可以快速可靠地实时预测0~15℃贮藏罗非鱼的微生物学质量和剩余货架期。
短句来源
  微生物质量
     According to the requirements for accurate and fast analysis of pathogens, the commercial automated PCR technology (BAX R system), automated ribotyping (RiboPrinter R system) and applications in food safety, public health and microbial quality control are especially introduced.
     针对病原菌准确、快速分析的要求着重介绍了商品化的全自动PCR技术(BAXR系统)、全自动核糖体RNA基因指纹技术(RiboPrinterR系统)以及在食品安全、公共卫生、微生物质量控制等方面的应用。
短句来源
     The research was focused on three fields: (1) ATP bioluminescence technique is increasingly used for hygiene control and microbial quality control in food industry and adopted to detect the spoilage of clear beer and finished beer for its rapid, simple and highly sensitive characteristics.
     目前快速检测方法的研究主要表现在三个方面:(1)ATP生物发光检测方法,该方法已经应用于一些食品行业的公共卫生检测和微生物质量控制,而在啤酒工业,它适用于清酒和成品啤酒的微生物在线检测,最大优点是快速、简单和高灵敏度。
短句来源
  “microbial quality”译为未确定词的双语例句
     Study on Microbial Quality of Spices Used in Chinese Meat Products
     中式肉品加工中常用香辛料的微生物学研究
短句来源
     Application of Molecular Methods in Detection of Pathogens and Microbial Quality Control
     基因检测技术在病原微生物检测及微生物质控中的应用
短句来源
     The microbial quality of drinking water is a concern to consumers, water suppliers, and public health authorities as well.
     饮用水中的病原微生物状况不仅关系到消费者、水厂,更关系到公众健康权益的问题。
短句来源
  相似匹配句对
     QUALITY
     质量
短句来源
     On Quality
     论素质
短句来源
     EFFECTS OF SUPPLEMENTAL MICROBIAL PHYTASE ON EGGSHELL QUALITY
     植酸酶对蛋壳质量的影响
     MICROBIAL ECOLOGY AND QUALITY OF ARTIFICIAL RECHARGE GROUNDWATER
     人工回灌地下水微生物生态与水质(以上海为例)
短句来源
     R & D OF MICROBIAL MEDICINES
     微生物药物的研究开发
短句来源
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  microbial quality
It was concluded that growth in the biofilm played a dominant role in the bio-stabilization processes, while the initial microbial quality of the water works water and the growth in the water phase were of minor importance.
      
The effects of two methods of septic tank effluent disposal on the microbial quality of alluvial gravel aquifers were investigated at an experimental site in the Canterbury Plains, New Zealand.
      
The seasonal physico-chemical and microbial quality of Gola river water has been analyzed after confluence of pulp paper mill waste.
      
Correlation of e-nose data with microbial counts suggested Cyranose 320 was able to predict the microbial quality of oysters.
      
Moreover, this simple technique gives rise to a product with good microbial quality.
      
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A series of experiments had been carried out to develop and validate the growth kinetics model of specific spoilage organisms for predicting the microbial quality and remaining shelf life of cultured tilapia stored aerobically in cold temperature. The results from microbiological behaviors analysis, organoleptical quality and TVBN evaluation identified Pseudomonas spp. as special spoilage organisms of tilapia stored at 0-15℃. At the end of shelf life, the average number of Pseudomonas spp. was 7.70±0.11...

A series of experiments had been carried out to develop and validate the growth kinetics model of specific spoilage organisms for predicting the microbial quality and remaining shelf life of cultured tilapia stored aerobically in cold temperature. The results from microbiological behaviors analysis, organoleptical quality and TVBN evaluation identified Pseudomonas spp. as special spoilage organisms of tilapia stored at 0-15℃. At the end of shelf life, the average number of Pseudomonas spp. was 7.70±0.11 log 10cfu·g~ -1 at temperatures 0,5,10 and 15 ℃. The kinetics models of Pseudomonas spp. had been developed and the results showed growth dynamics of this organism under 0-15 ℃ could be well described by a Gompertz type model. The temperature had no significant effect on N[WTB1]max (maximum cell concentration), the average value of N max was determined to be 8.85± 0.18 log 10cfu·g~ -1 under those four temperatures. The temperature dependence of Pseudomonas spp. kinetic parameters-μ max (maximum specific growth rate) and Lag (lag phase) were modeled using Belehradek model. The correlation regression showed could finely describe the influence of temperature on growth. Validation of built kinetic models was preferred by comparing with experimental development of [WTBX]Pseudomonas spp. grown on tilapia at temperatures 3℃,8℃. Bias and accuracy factors were used as comparison[KG)] indices and range from 0.97 to 1.01 and from 1.02 to 1.04, respectively. The results derived from validation showed that the developed models could finely predict the growth kinetic of Pseudomonas spp. at 0-15 ℃. Basic errors between predicted shelf life and real shelf life were 3.47% and -7.91% at 3, 8 ℃ respectively, it suggested microbial growth models built in our research were valuable for rapid and realistic prediction of the microbial quality and remaining shelf life of cultured tilapia stored aerobically from 0 to 15℃.

以有氧冷藏养殖罗非鱼为研究对象,建立和验证了用于预测冷藏罗非鱼微生物学质量和剩余货架期的特定腐败菌生长动力学模型。感官、总挥发性盐基氮(TVBN)评价和微生物生长动态分析表明,罗非鱼在0~15℃贮藏中的特定腐败菌为假单胞菌,在0、5、10、15℃,感官货架期终点的假单胞菌数平均值为7.70±0.11log10cfu·g-1。假单胞菌在0、5、10、15℃的生长实验值用于建立生长动力学模型表明,Gompertz方程能很好地描述假单胞菌在0~15℃温度区域的生长动态。Nmax(最大菌数)受贮藏温度的影响不大,在4种温度下平均值在8.85±0.18log10cfu·g-1。温度对μmax(最大比生长速率)和Lag(延滞时间)的影响,采用Belehradek方程描述呈现良好线性关系。用贮藏在3、8℃假单胞菌的生长实验值,验证建立的模型,偏差度为0.97~1.01,准确度为1.02~1.04,货架期预测值和实测值的相对误差分别为3.47%和-7.91%,显示建立的模型可以快速可靠地实时预测0~15℃贮藏罗非鱼的微生物学质量和剩余货架期。

The main technologies used in detection of pathogens in foods and farm products and identification of bacteria are described. According to the requirements for accurate and fast analysis of pathogens, the commercial automated PCR technology (BAX R system), automated ribotyping (RiboPrinter R system) and applications in food safety, public health and microbial quality control are especially introduced.

介绍食品、农产品中致病菌检测及细菌鉴定的主要方法。针对病原菌准确、快速分析的要求着重介绍了商品化的全自动PCR技术(BAXR系统)、全自动核糖体RNA基因指纹技术(RiboPrinterR系统)以及在食品安全、公共卫生、微生物质量控制等方面的应用。

The heat treatment is very important for production of dairy food.The characteristics and microbial quality of skimmilk have deeply influence on the qualities and making properties of cottage cheese.In this paper,the variation of protein and microbial quality in the skimmilk after heat treatment were discussed.At last,the effect of skimmilk heat treatments on cottage cheese manufacture was given.

乳制品生产离不开热处理,用于加工的脱脂乳的品质和微生物数量对农家干酪的品质和生产中关键环节的控制都有重要的影响。针对脱脂原料乳经不同热处理后对乳中蛋白质,农家干酪的产率及加工品质的影响进行了探讨。

 
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