酸發酵 的英文怎麼說

中文拼音 [suānfājiào]
酸發酵 英文
acid fermentation
  • 酸 : 酸構詞成分。
  • 發 : 名詞（頭發） hair
  • 酵 : 動詞（發酵） ferment; leaven
  1. Rapid start - up of acidogenic reactor and acclimatization of dominant ethanol - type fermentation population

    產酸相反應器快速啟動和乙醇型發酵菌群馴化
  2. Acetic acid is formed as an intermediate in the anaerobic fermentation of carbohydrates, proteins, and fats.

    醋酸是碳水化合物，蛋白質和脂肪在厭氧發酵時所形成的中間體。
  3. Based on this, through a lot of yeast, e - polylysine ferment experiments and analyzing the data, comprehend the universality rule of animalcule ferment ; advanced soft - measure model, estimate the parameter non - measurable online, including the parse model based main - regression analyze, the ann model based ann arithmetic. guide the fed - batch control and environment parameter by the optimized track. to advance the last gain, identify the fermentation phase

    在此基礎上，經多次酵母發酵實驗、聚賴氨酸發酵實驗及對大量實驗數據的分析，深入了解了微生物發酵的一般性規律；建立了微生物發酵過程的軟測量模型，對不可在線測量的生物參數進行估計，包括由主元回歸分析得到的解析式模型，由神經網路演算法得到的神經網路模型。
  4. The breeding of l - arginine hyper - producing mutant

    精氨酸產生菌的選育及其發酵條件
  5. Optimization of culture for producing l - aspartic acid by e. coli

    天冬氨酸轉化菌發酵條件的優化
  6. Product condition analyse of poly - - glutamic acid condition

    谷氨酸發酵的條件分析
  7. Effects of rare earth elements on glutamic acid fermentation

    稀土元素對谷氨酸發酵的影響
  8. Take the cucumber, the fresh cow ' s milk as a raw material, and matches by the sucrose, the stabilizer and so on, delivers one kind after the lactic fermentation to have the cucumber fragrance, and has the sour odor to have the nutrition and the health care function cucumber yogurt slightly

    摘要以黃瓜、新鮮牛乳為原料，並配以蔗糖、穩定劑等，經乳酸發酵後生產出一種有黃瓜香味的、並略帶酸味的具有營養和保健功能的黃瓜酸牛奶。
  9. 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。
  10. The metabolic control breeding of polyunsaturated fatty acids fermentation

    多不飽和脂肪酸發酵的代謝調控育種
  11. Dark ruby color. complex and integrated nose of cassis, oak, vanilla, and a light touch of caramel. slightly macerated flavors, smooth tannin, quite toasty through long finish

    深紅色澤，馥郁而復雜的香味，有黑加侖子、橡木、丁香和桂皮的味道。略微濃稠的乳酸發酵口味，單寧順滑，熏烤味十足，回味悠長。
  12. Determination of sucrose in poly - - glutamic acid fermentation liquor by capillary electrophoresis with uv detection

    毛細管電泳紫外檢測聚谷氨酸發酵液中蔗糖濃度
  13. Pear vinegar was produced using pear juice as raw material after alcohol fermentation and acetic fermentation

    摘要以梨汁為原料經過酒精發酵和醋酸發酵工藝，制得了梨果醋。
  14. Day 12. very slight cap. rs over 1 %, per clinitest. chromatography test shows ml is complete. lowered room temp. to 70 ? f

    第12天:只有輕微的酒帽，糖試紙測得殘糖超過1 % ，紙層析實驗表明蘋果酸發酵已經徹底了.降低室溫到21c
  15. This paper is focused on reviewing the present application - oriented research of extraction technique based on chemical complexation in food analyzing, separating of amino acid fermented liquid, disposing of citric liquid waste, separating of lactic acid fermented liquid and separating of propionic acid fermented liquid

    摘要綜述了絡合萃取技術在食品分析、氨基酸發酵液分離、檸檬酸廢水處理、乳酸發酵液分離和丙酸發酵液分離中的應用特點和研究進展。
  16. The wine undergoes 20 % malolactic fermentation and is matured on low level ( 10 % ) new oak

    經過20 %蘋果酸乳酸發酵短暫（ 10 % ）的新橡木桶內發酵。
  17. Parting of free - run juice and press juice and then malolactic fermentation

    將自然流出的酒液與榨取出酒液分開處理才進行乳酸發酵。
  18. The color, flavor and smell of fermentation of cabbage by lacic acid bacteria was studied. the principle of their changes and the effect to the product was researched

    對甘藍乳酸發酵過程中顏色、香氣、風味物的形成做了研究。探討了色、香、味變化的機理及對成品的影響。
  19. Palate : rich peach and pear fruit characters are balanced with tight acid and generous malolactic fermentation flavours. sweet oak gives this wine a well integrated, lingering finish

    口感：豐滿桃子和梨子的香味，嚴緊而又平衡的酸度，還有慷慨的蘋果乳酸發酵的香味。甜橡木令此酒的余韻相當相當復合而持續不斷。
  20. Study on screening of high acetic acid producing strain and its metabolic control fermentation

    利用移池醋酸發酵提高食醋質量的工藝研究
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