液態發酵 的英文怎麼說
中文拼音 [yètàifājiào]
液態發酵
英文
liquid state fermentation-
The brewing characteristics of shaoxing wine were presented in the following eleven aspects : the uniqueness of adjunct materials and the variety of different wine, the treatment of soaking rice at low temperature for a long time, the variety of fermentation state, the characteristics of rice wine broth, the variety and complexity of microorganisms, the uniqueness of inoculation and strain preservation, the process of mixed fermentation of yeast and lactic acid bacteria ( e. g. the concurrence of saccharification, yeast fermentation and lactic fermentation ), the over - mixing of different liquors, the high sterilization temperature, and the storage of produced wine
摘要該文從11個方面論述了紹興黃酒的釀造特點，即配料的特殊性和酒種的多樣性；低溫長時間浸米；發酵狀態的多樣性；黃酒醪的發酵特點；微生物的多樣性，復雜性；接種方式獨特；菌種保存方法獨特；酵母與乳酸桿菌協同作用的混合發酵并行的過程（即邊糖化、邊酵母發酵、邊乳酸發酵同時進行的三邊發酵） ；酒液勾兌；較高的滅菌溫度；成品酒的貯存。On the theory, the predictive function control method based on the state space is discussed and the simulation results validate the pfc method ' s advantages on robust and anti - jamming comparing with pid method by computer simulation. the application research includes the application of the software of predictive function control ( apc - pfc ) and the software of the multiple - variables predictive control ( apc - hiecori ). the former were applied in the temperature control chlorinating process and ph control in the process of zymolysis of penicillin, the latter were applied in the advanced control of reclaim equipment of lox in china petroleum & chemical corporation yangzi petrochemical co., ltd
本文主要從理論和應用兩方面對預測控制方法進行了研究，理論方面主要是從預測函數控制的基本原理出發，研究了一般情況下的基於狀態空間描述的預測函數控制策略，並通過計算機模擬驗證了pfc演算法比常規pid演算法具有更好的魯棒性和抗干擾性：在實際工業過程的應用上，又分為兩類演算法及軟體的應用，預測函數控制策略及apc - pfc軟體的應用主要以聚乙烯氯化過程的溫度控制和青霉素發酵過程的ph值控制為主，多變量預測控制演算法和apc - hiecon軟體的應用主要以揚子石化公司的液化氣回收裝置先進控制為主。Primary study on pectinase processing condition by liquid - state fermentation with aspergillus niger
黑麴黴液態發酵生產果膠酶的工藝條件初探Study on the technologies of liquid - state fermentation for producing pectinase with aspergillus niger
黑麴黴液態發酵生產果膠酶的工藝條件初探Progress in research of the fibrinolytic enzyme in fermented soy sauce
海參液態發酵制備枯草桿菌蛋白酶的研究These results indicate that the industrialized production of g lucidum polysaccharides by liquid fermentation is completely feasible
這些實驗結果預示著通過液態發酵的方式進行靈芝多糖的工業化生產完全是可行的。For the research of g lucidum, a series of experimnents were carried out to find out the optimum medium compositions and the optimum culitivation conditions. by using liquid fermentation method, batch and fed - batch were carried out. finally, 9. 29g / l of biomass of g lucidum was obtained and 2. 208g / l of its polysaccharide was attain after 60 hour - fermentation
在靈芝的研究中，我們進行了靈芝的培養基和培養條件的優化試驗，並在此基礎上進行了深層液態分批發酵、補料分批發酵，使靈芝的生物量達到了9 . 29g l ，靈芝多糖的產量在60h時達到了2 . 208g l ，合成速率為0 . 036gUsing molasses as raw material, a colorless, clear and transparent, precipitation free, soft sour and good flavor white vinegar was produced with submerged fermentation, and filtration decoloring treatment
摘要以糖蜜為原料，利用液態深層發酵工藝，經過後期過濾脫色處理，可以生產出無色、澄清透明、無沉澱、酸味柔和、風味良好的釀造白醋。Study on the submerged fermentation culture medium producing red pigment by monascus
紅麴黴液態發酵生產紅色素的培養基配方優選. the conditions of the liquid state and solid state fermentation that m12 - 69 produced monaclin k were studied
第五，對紅麴黴突變菌株m12一69產monacofink的液態和固態發酵條件進行了初步優化研究。The dynamic equilibrium of culture medium and production could be reached though coupling of fermentation and separation
通過過濾膜與罐的一體耦合實現了液態培養基的連續補料和發酵代謝產物的連續分離。The liquid and solid fermentation conditions of m12 - 69 were also studied
對該突變株的液態和固態發酵條件進行初步優化研究。A. niger m - l which was screened in our laboratory produced a strongly a - transglucosidase. in this paper, studies on the fermentation conditions, purification and characterization of a - transglucosidase and its necessary groups was carried out in this dissertation. the main reports were as following : the fermentation conditions in shaking flasks were investigated by the method of single - factor analysis, the suitable main medium was achieved : which contained 4 % a, 2 % b and 1 % g ; the a. niger m - l was inoculated into 100ml medium in flask, shaking in 33 c at 140r / min for four days, with initial ph6. 5 and 6 % inocula volume ; adding 0. 1 mmol / l methyl a - d - glucopyranoside had inductive effect on enzyme formation, the a - transglucosidase activity amounted to 296. 05u / ml
本研究以黑麴黴m - 1為出發菌株，對其-葡萄糖轉苷酶的產酶影響因素、純化、酶學性質以及必需基團進行系統的研究，結果如下：通過對影響黑麴黴m - 1產-葡萄糖轉苷酶的單因素分析，得液態發酵生產-葡萄糖轉苷酶的最適產酶條件為： 4 a ， 2 b和1 g ；在33 ，起始ph值為6 . 5 ，轉速為140r min ，接種量為6 ，裝液量100ml條件下，發酵4 . 0d ，酶活力達296 . 05u ml ，添加0 . 1mmol l的酶作用底物甲基- - d -葡萄糖苷對產酶的誘導作用最大。This paper has discussed the applications of red kojic rice in the vinegar production with submerged fermentation
摘要該文論述了紅曲在液態深層發酵食醋生產中的應用。Processing procedure of vinegar with liquid process of submerged fermentation
液態深層發酵釀醋工藝規程Practical technology of improving vinegar flavor in submerged fermentation
提高液態深層發酵食醋風味的實用技術Discussion on improvement quality of vinegar produced with submerged fermentation
關于提高液態發酵食醋質量的探討First, the factors which had an influence on the liquid - state tunning of m12 - 69 producing monaclin k were studied, including carbon source, nitrogen source, initial ph value, culture temperature and time
首先，研究了碳源、氮源、起始ph值、培養溫度及時間等因素對m12一69液態發酵的影響。On the basis of recent research and production practice, the experiments deployment into corn vinegar drink with corn vinegar which is brewing through liquid fermentation, and studied the causes and solutions to produce precipitation, eventually got health corn vinegar drinks with the best flavor and nutritional value
摘要實驗根據近年來科研和生產實踐的研究結果，將經過液態發酵釀造成的玉米醋調配成醋酸飲料，並研究了此飲料產生沉澱的原因及解決方法，最終得出具有最佳風味和營養保健價值的玉米醋飲料。分享友人