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spore
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  孢子
    Study on the Screening of High Yield Tremella Fuciformis Spore polysaccharide Producing Strain and its Fermentation Conditions
    银耳孢子多糖高产菌株的选育及其发酵条件的研究
短句来源
    The waste distiller's grain was used to replace part of soy bean to improve the culture medium of seed starter of sauce. The relative technical parameters were determined through experiments as follows: addition level of waste distiller's grains as 25 %, the thickness of starter cake as 3 cm, 72 h culture time, and the spore number of the produced seed starter as 2.7×1012cf/g and its proteinase activity is 1104.2 u.
    用丢糟代替部分豆粕改良酱油种曲培养基,通过试验确定丢糟的最佳添加量为25%,曲盘厚度3cm,培养时间为72h,所制得的种曲孢子数为2.7×1012个/g,蛋白酶活力为1104.2u。
短句来源
    The distiller's grain was partly used to replace some soy sauce bean to improve sauce's seed culture medium. The results indicate that the best additive amount of distiller's grain is 25%,the cultivated time is 72 hours. The number of spore of the production is 2.7×1012/g and its proteinase activity is 1104.2u.
    用丢糟代替部分豆粕改良酱油种曲培养基,通过试验确定丢糟的最佳添加量为25%,培养时间为72h,所制得的种曲孢子数为2.7×1012个/g,蛋白酶活力为1104.2u。
短句来源
    Check Method of Aspergillus niger Spore is Improved in Brewage Industry
    酿造工业中黑曲霉孢子检测方法的改良
短句来源
    Checking method of aspergillus niger spore improved in brewage industry
    酿造工业中黑曲霉孢子检测方法的改良
短句来源
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  芽孢
    EDTA is used for the treatment of flat-sour bacteria spore, so that the D value of the spore can be reduced from 0 to 2 minute.
    EDTA处理平酸菌芽孢,使芽孢的D值由6分钟缩短到2分钟.
短句来源
    Under the conditions the concentration of spore in the fermentative solution could reach to 75×10 8 per mL.
    在此条件下培养,发酵液中形成的芽孢浓度可达到75×108个/mL。
短句来源
    L/h,and the dilution rate was 0 4/h The cell concentration was 1 6×10 10 ? cfu/mL,and the spore concentration was 1 2×10 10 ? cfu/mL,which was 21 times and 37 times as that of the batch culture,respectively
    对通过试验所确定的工艺进行高密度培养 ,最终菌体和芽孢浓度分别达到 1 6× 10 10 cfu/mL和 1 2× 10 10 cfu/mL ,是分批培养的 2 1倍和 3 7倍
短句来源
    The effect of ultra-high pressure processing on the microstructure of Bacillus subtilis AS 1.140 was investigated,and the inactivation mechanism of its vegetative form and spore was studied.
    研究了超高压处理对枯草芽孢杆菌(Bacillus subtilisAS 1.140)超微结构的影响,探讨其营养体以及芽孢的灭活机制。
短句来源
    Study of Sucrose Fatty Acid Ester on Reducing the Heat Resistance of Falt-sour Bacteria Spore
    对蔗糖脂肪酸酯降低平酸菌芽孢耐热性的研究
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  “spore”译为未确定词的双语例句
    By hybridization JD9-22 (α,STA, inh, ade-) of Saccharomyces diastaticus, mass spore isolation, the segregation and recombinatin of STA gene, INH1 gene and the genetic markers, meiosis Z6-10(α,STA, inh, arg- ) strain with eliminated INH1 gene was selected.
    利用酵母的群体杂交方法,通过糖化酵母单倍体菌株26067-44(a,STA,inh,ade)于JD9-22杂交,选育去除了INH1基因的耐高温酒精酵母单倍体,解除了INH1基因对STA基因在酒精酵母细胞内表达的抑制。
短句来源
    With spore pollen for fermentation sauce as original strain (S) , one mutant strain is screened out after separation, purification, induced mutation by UV (15W, 20cm, 30min) and temperature-control cultivation.
    以酱油酿造用菌粉为出发菌(S),经分离、纯化后再经紫外线诱变(15W,20cm,30min)及控温培养处理后,获得1株变异菌株。
短句来源
    the inoculation amount of spore was between 18 %~20 %.
    接种量控制在18%~20%。
短句来源
    The spore suspension were pretreated in the system(25mmol/L β-mercaptoethanol+5 mmol/L EDTA)for 20 min.
    采用25 mmol/L-巯基乙醇+5 mmol/L Na2EDTA体系预处理20 min;
短句来源
    Quick Frozen Double Spore Mushroom
    速冻双孢蘑菇
短句来源
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  spore
Characteristics of spore germination and protonemal development in Hypnum pacleseens
      
The spore germination, protonemal development, and gametophyte differentiation of Hypnum pacleseens were observed in cultivation.
      
Photomicrographs showed that spore germination of Hypnum pacleseens occured within the exospore.
      
Physiological and biochemical traits of the epiphytic spore-forming bacteria Bacillus pumilusBIM B-263 were examined.
      
Spore-forming bacteria and microorganisms of the genus Pseudomonas were less active (17-23% and 7-11%).
      
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Two species induding 25 strains of thermoduric bacteria which can cause spoilage of evaporated milk have been isolated from the spoiled evaporated milk. Of these strains, 18 strains (72%) were identified as Bacillus stearo-thermophilus, and 7 strains as Baeillus circulans. The spoilage characteristics of evaporated milk caused by these species were observed and the "TDT"、"D" and "Z" values for these species were examined. The "F_0" Value of thermal process for evaporated milk was measured and so this sterilizing...

Two species induding 25 strains of thermoduric bacteria which can cause spoilage of evaporated milk have been isolated from the spoiled evaporated milk. Of these strains, 18 strains (72%) were identified as Bacillus stearo-thermophilus, and 7 strains as Baeillus circulans. The spoilage characteristics of evaporated milk caused by these species were observed and the "TDT"、"D" and "Z" values for these species were examined. The "F_0" Value of thermal process for evaporated milk was measured and so this sterilizing process is considered to be effective to distroy the spores of the most resistant pathogen—Cl. botulinum in the non-acid food to safeguard the health of the consumer,but it would be inadequate for the destruetion of the spores of B. stearother-mophilus based on reducing its number of a factor of 10~5 to ensure freedom from spoilage.

从变质淡炼乳产品中分离到25株残留耐热细菌,经鉴定其中18株(72%)属于嗜热脂肪芽孢杆菌;7株(28%)属于环状芽孢杆菌。观察了它们对淡炼乳的变质特点并测定了它们的热力致死时间、D值和Z值。测定了淡炼乳生产杀菌过程的杀菌值“F_0”。作者认为该杀菌过程能有效杀灭耐热性最强的致病菌—肉毒梭状芽孢杆菌,符合食用安全要求,但不能使耐热性强的嗜热脂肪芽孢杆菌芽抱数减少10~5,以达到防止变质的杀菌要求。

14 kinds of compressed tea from 5 provinces in China were studied comprehensivelyby the authors during 1979—1982.Results showed that all the investigated compressedtea samples were attached with a certain amounts of moulds,the species of Aspergillusand Penicillium were the predominant species.It was showed that the most popularspecies were Aspergillus glaucus and Penicillium spp.in the most kinds of compressedtea samples,but the major species of moulds attached on the Liubao Cha samplewere Penicillium spp.,A.glaucus...

14 kinds of compressed tea from 5 provinces in China were studied comprehensivelyby the authors during 1979—1982.Results showed that all the investigated compressedtea samples were attached with a certain amounts of moulds,the species of Aspergillusand Penicillium were the predominant species.It was showed that the most popularspecies were Aspergillus glaucus and Penicillium spp.in the most kinds of compressedtea samples,but the major species of moulds attached on the Liubao Cha samplewere Penicillium spp.,A.glaucus and A.niger.However,A.flavus(the producerof Aflatoxin)had not been isolated from the 14 investigated compressed tea samples.The so-called“yellow moulds”attached on the Fu Brick Tea were ascertained as thesexual spores of A.glaucus.With the help of organoleptic tasting,the followingconclusion was suggested by the authors that the quality of Fu Brick Tea can beimproved by the presence of A.glaucus.

作者在过去的研究基础上,于1979—1982年对我国五个省产制的14种压制茶,进行了较系统的研究,再次表明压制茶中有多种霉菌,其中以曲霉、青霉两属分布最广;除米砖以黑曲霉(Aspergillus niger)为主,六堡茶以青霉(Penicillium)、灰绿曲霉(Aspergillus glaucus)和黑曲霉(Aspergillus niger)为主外,其余各种压制茶均以灰绿曲霉(Aspergillus gillus)或青霉(Penicillium)占优势。14种压制茶中均未发现黄曲霉(Aspergillus flavus Link),茯砖茶上所谓的“金花”或“黄霉菌”确系灰绿曲霉的有性世代。灰绿曲霉有改善压制茶品质的作用,因此在加工过程中如何利用此种霉菌是值得研究的。

The general Characteristics of Clostridium Sporogenes P. A. 3679, an experimental bacteria for thermal scheduling low-acid canned foods have been studied. Through investigation, it's optimal conditions of growth. Sporulation and subculturing have been obtained.The thermal resistance experiment of the spores in concertration of 104/ml was conducted by using TDT tube method in following medium: (1)0.025M phosphate buffer(pH6.85); (2)canned asparagus (pH5.35); (3)Chinese traditional food——canned WaterChestnuts...

The general Characteristics of Clostridium Sporogenes P. A. 3679, an experimental bacteria for thermal scheduling low-acid canned foods have been studied. Through investigation, it's optimal conditions of growth. Sporulation and subculturing have been obtained.The thermal resistance experiment of the spores in concertration of 104/ml was conducted by using TDT tube method in following medium: (1)0.025M phosphate buffer(pH6.85); (2)canned asparagus (pH5.35); (3)Chinese traditional food——canned WaterChestnuts (pH5.34) through various combinations of temperature and time thermal treatments. According to these experiments, the thermal resistance characteristics values of P. A. 3679 spores were determined by using a computer program which used the thermal transfer characteristics values of TDT tubes contained above midiums. The results estimated was following: at 121℃, in phosphate buffer: TDT = 9.30, D = 1.40, Z=13.8; in canned asparagus: TDT = 5.52, D = 0.88, Z = 12.5; in canned Water Chestnuts:TDT = 2.62, D = 0.43, Z=14.3. These thermal resistance values estimated may be used to determine the thermal schedule of respondent canned foods.In order to determine correctly the bacteria's thermal resistance characteristics values, a computer program was developed by using Fortran IV Language. Since the program combined application of the thermal transfer equations and integration formula of lethality, it can be used universally for thermal determination in all combinations of temperature and time thermal treatments.

本文研究了低酸性食品罐头标准菌——Clostridium Sporogenes P. A. 3679菌的一般特性,摸索了此菌的最适生长条件,产芽孢培养条件以及后培养条件。用TDT试管法,分别以0.025M磷酸盐缓冲液(PH6.85),芦笋罐头汤汁(pH5.35)以及我国民族产品——马蹄罐头汤汁(pH5.34)为基质,对浓度为每毫升一万个芽孢的悬浮液进行了多种温时组合的热处理。应用所测得的含有上述基质的TDT试管的传热特征值,用电子计算机计算了P. A. 3679芽孢在每种基质中的耐热性值。计算结果为:在121℃条件下磷酸盐缓冲液的TDT=9.30,Dr=1.40,Z=13.9℃;芦笋罐头汤汁的TDT=5.52,Dr=0.88,Z=12.5℃;马蹄罐头汤汁的TDT=2.62,Dr=0.45,Z=14.3℃。这些耐热性值可以用作制定上述罐头热杀菌工艺条件的依据。 本研究为测定细菌耐热性值发展了一个电子计算机程序。由于该程序结合使用了传热方程和微生物致死率积分公式,因此.可适用于用TDT试管法或其它类似方法的任何基质在任何温时组合热处理条件下的耐热性值的测定。

 
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