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   液态发酵工艺 的翻译结果: 查询用时:0.401秒
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液态发酵工艺
相关语句
  liquid-state fermentation technology
     Study on liquid-state fermentation technology of Douchi fibrinolysin
     豆豉溶栓酶液态发酵工艺研究
短句来源
  liquid fermentation technology
     On Liquid Fermentation Technology of Lactarius delicious and the Formula of Fungal Beverage
     松乳菇液态发酵工艺及其饮料配方的研究
短句来源
  liquid-state fermentation
     Study on liquid-state fermentation technology of Douchi fibrinolysin
     豆豉溶栓酶液态发酵工艺研究
短句来源
     With golden silk jujube from Cangzhou,Hebei as raw material,liquid-state fermentation and single-factor and orthogonal-test were used to study factors influencing alcoholic fermentation and acetic fermentation of golden silk jujube vinegar.
     以河北沧州金丝小枣为原料,采用液态发酵工艺,通过单因素和正交试验的方法研究了金丝枣醋在酒精发酵和醋酸发酵过程中的影响因素。
短句来源
     Using liquid-state fermentation processing, acid production and optimum fermentation period were investigated with the inoculation of different lactic acid bacteria when golden-silk jujube from Cangzhou was used as a raw material. The quality of fermented beverage after the addition of sugar was evaluated.
     以金丝小枣为原料,采用液态发酵工艺,研究了不同乳酸菌在金丝枣发酵基质中的产酸情况以及最佳发酵时间,并将发酵基质调糖后制成乳酸菌饮料进行品质评价。
短句来源
     Bacillus subtilis HGD107,a fibrinolysin production strain,was screened from Douchi. The strain was cultured in shake flask or 15 L fermentor to study liquid-state fermentation technique.
     对豆豉中筛选到的1株溶栓酶产生菌-枯草芽孢杆菌HGD107,进行摇瓶和15L发酵罐液态发酵工艺研究。
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  “液态发酵工艺”译为未确定词的双语例句
     The conditions of LSF was optimized as follows: glucose 5%, potatoes 15%, NaNO_3 0.2%, MgSO_4 0.1%, ZnSO_4 0.1%, pH6.0, inoculum 6.5%, and 40 pieces nata (1×1×1cm) in the fermentation liquid, fermented for 13 days at 26℃.
     并对液态发酵工艺条件进行优化,得到最佳工艺条件为:葡萄糖5%,马铃薯15%,NaNO_3 0.2%,MgSO_4 0.1%,ZnSO_4 0.1%,pH6.0,接种量为6.5%,椰果装量为40块其粒度为1*1*1cm,26℃振荡培养13天。
短句来源
     Subsequently, the fermentation conditions are optimized with the single factor method, by comprehensive consideration of ethanol concentration, reductive sugar contents, acidity and higher alcohols concentrations in rice wine. The optimal results are inoculum size 12%, koji content 10%, rateio of water and treated rice 3∶1, initial pH 4.5, and feeding at 12hr and 48hr, respectively.
     其次,综合考察成品酒中酒精度、残糖、酸度和高级醇含量等指标,单因素法优化高温瞬时α-化米液态发酵工艺条件:接种量12%,加曲量10%,液料比3∶1,起始pH值4.5,二投时间为初投后12hr,三投时间为初投后48hr。
短句来源
     STUDY ON THE LIQUID STATE FERMENTATION CONDITIONS OF MONASCUS-NATA COMPLEX
     红曲椰果液态发酵工艺条件的优化
短句来源
     With the transformant strain TR12, containing multiple copies of acidresistant α-amylase and glucoamylase genes from white mold Aspergillus Kawachii. The acidresistant α-amylase fermentation was studied in shaking flask and 2L ventilating fermenter,respectivly.
     通过基因工程技术导入了产生耐酸性α-淀粉酶和糖化酶的多考贝融合基因而获得的白曲霉基因工程菌株TR12作为试验菌株,分别在摇瓶条件下和2L通气发酵罐上进行耐酸性α-淀粉酶的液态发酵工艺条件的试验研究。
短句来源
     Wolfberry Thick Wine is a new type thick wine produced by liquid fermentation techniques of uncooked materials with quality glutinous rice and wolfberry as its essentials and Lushi magic koji and Angel brand active dry yeast as its saccharifying leaven.
     枸杞稠酒以优质糯米、枸杞为原料 ,卢氏神曲和安琪酿酒活性干酵母为糖化发酵剂 ,采用生料液态发酵工艺酿制的一种新型稠酒。
短句来源
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  liquid-state fermentation
Two types of cultivation methods, the solid-state fermentation (SSF) and the liquid-state fermentation (LSF), were examined for V.
      
The co-culture of cellulolytic moulds and yeasts on apple pomace in solid-state fermentation (SSF) and liquid-state fermentation (LSF) increased the protein content of apple pomace.
      


Wolfberry Thick Wine is a new type thick wine produced by liquid fermentation techniques of uncooked materials with quality glutinous rice and wolfberry as its essentials and Lushi magic koji and Angel brand active dry yeast as its saccharifying leaven. The production processes wre as follows: 1000 kg glutinous rice added with 2500 kg water ,then addition of 25 kg wolfberry through pulping and 5 kg magic koji, then addition of 600 g dry yeast , fermentation period 3~5 days at 25~35 ℃, and cultivation for 20...

Wolfberry Thick Wine is a new type thick wine produced by liquid fermentation techniques of uncooked materials with quality glutinous rice and wolfberry as its essentials and Lushi magic koji and Angel brand active dry yeast as its saccharifying leaven. The production processes wre as follows: 1000 kg glutinous rice added with 2500 kg water ,then addition of 25 kg wolfberry through pulping and 5 kg magic koji, then addition of 600 g dry yeast , fermentation period 3~5 days at 25~35 ℃, and cultivation for 20 days after addition of edible alcohol, then glue milling , blending , pouring and finally sterilization.(Tran.by YUE Yang)

枸杞稠酒以优质糯米、枸杞为原料 ,卢氏神曲和安琪酿酒活性干酵母为糖化发酵剂 ,采用生料液态发酵工艺酿制的一种新型稠酒。投料糯米1000kg,加水2500kg,25kg枸杞经打浆后加入 ,加神曲5kg,干酵母600g,25~35℃发酵3~5天主酵结束 ,加入食用酒精养醅20天 ,经胶磨、调配、灌装、灭菌而成。(一平)

In this paper, liquidstate fermentation technology for Hypomyces(Fr.)Tul. sp, a fungusgenerating perylenequinonidderivatives(PQD), were optimized preliminarily. Employing single factor analysis and orthogonal experiments,the best liquidstate fermentation conditions were determined. And on the basis of the relationship between dry weights of fungus, PQD yields and pH values in the fermentation process, a method to control the process was obtained as well.

对产生花北醌类化合物的寄生菌属真菌(Hypomyces(Fr.)Tul.sp.)的液态发酵工艺做了初步优化.通过单因素分析及正交实验法确定了液态发酵工艺的最优条件;通过菌体干重、 醌类化合物产量与pH值在时间上的对应关系找到了一种确定发酵进度的方法.

With the transformant strain TR12, containing multiple copies of acidresistant α-amylase and glucoamylase genes from white mold Aspergillus Kawachii. The acidresistant α-amylase fermentation was studied in shaking flask and 2L ventilating fermenter,respectivly. Anoptimum culture medium A3B3C2D1 was obtained by crosstests, whichis corn flour 2%, corn slurry 1.5%, soybean flour 2%, and bran 4%. The acidresistant α-amylase activity reachs 81.69?u/mL in shaking flask,and 83.6?u/mL in 2L fermenter....

With the transformant strain TR12, containing multiple copies of acidresistant α-amylase and glucoamylase genes from white mold Aspergillus Kawachii. The acidresistant α-amylase fermentation was studied in shaking flask and 2L ventilating fermenter,respectivly. Anoptimum culture medium A3B3C2D1 was obtained by crosstests, whichis corn flour 2%, corn slurry 1.5%, soybean flour 2%, and bran 4%. The acidresistant α-amylase activity reachs 81.69?u/mL in shaking flask,and 83.6?u/mL in 2L fermenter.

通过基因工程技术导入了产生耐酸性α-淀粉酶和糖化酶的多考贝融合基因而获得的白曲霉基因工程菌株TR12作为试验菌株,分别在摇瓶条件下和2L通气发酵罐上进行耐酸性α-淀粉酶的液态发酵工艺条件的试验研究。正交试验结果表明,优化摇瓶发酵培养基配方A3B3C2D1,即玉米粉4%,玉米浆1.5%,黄豆粉2%,麸皮4%,摇瓶产酶活力81.69u/mL,2L发酵罐的产酶活力达到了83.6u/mL的水平。

 
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