acid fermentation 中文意思是什麼

acid fermentation 解釋
酸發酵
  • acid : adj. 1. 酸味的。2. 【化學】酸的，酸性的。3. 〈比喻〉尖酸刻薄的，易怒的。n. 1. 酸味物。2. 【化學】酸。adv. -ly ,-ness n.
  • fermentation : 大騷亂
  1. 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。
  2. With the development of green chemistry and biological engineering, the progress in producing acetic acid by cereals fermentation will arrest more and more attentions

    隨著綠色化學和生物工程技術的發展，該技術將會引起更多的關注。
  3. The metabolism and succession of microbial population took place ceaselessly during the fermentation and led to microbial polymorphism which mainly presented as anaerobe, methane bacteria, caproic acid bacteria, lactic acid bacteria, sulfate reducing bacteria, and nitrate reducing bacteria etc

    其微生物種群的多態性主要表現為厭氧異氧菌、甲烷菌、己酸菌、乳酸菌、硫酸鹽還原菌、硝酸鹽還原菌等。
  4. Studies on fermentation of decane 1, 10 - dicarboxylic acid dc

    十二碳二元酸的發酵研究
  5. Succinic acid ( butanedioic acid ) a dicarboxylic acid formed by fermentation of sugars

    琥珀酸：為糖酵解過程中產生的二羧基酸。
  6. Fermentation condition of the long chain dicarboxylic acid in shake flask by candida tropicalis

    搖瓶發酵制取長鏈二元酸工藝條件的研究
  7. Effects of rare earth elements on glutamic acid fermentation

    稀土元素對谷氨酸發酵的影響
  8. Chemical and physical properties of itaconic acid are introduced. 2 kinds of production methods, i. e., fermentation and chemical synthesis, its applications and research progress in medicine, water treatment and polymers are summarized

    摘要介紹了衣康酸的物理化學性質，敘述了衣康酸的2種生產方法（發酵法和化學合成法） ，及其在醫藥、水處理和聚合物等方面的應用和研究進展。
  9. Study on the lactic acid bacteria fermentation carrot juice

    乳酸菌冷凍乾燥技術研究進展
  10. 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。
  11. 5. exploring fermentation synthesis of quinic acid ( qa ) using bioengineering strain under shake flask conditions synthesis of qa using recombinant e. coli constructs was examined in m9 accumulation medium. the result indicated that qa was produced from d - glucose in the culture supernatant, but it is necessary to explore further the consequences of fermentation in next work

    工程菌搖瓶發酵產酸初步觀察初步探索了奎尼酸工程菌在m9積累培養基中的發酵產酸條件，結果表明工程菌經直接發酵由葡萄糖產生了奎尼酸，但尚須進一步優化發酵條件提高產酸率。
  12. Screening and identification of a strain of actinobacillus succinogenes producing succinic acid by anaerobic fermentation

    一株琥珀酸產生菌的篩選及鑒定
  13. Optimizing fermentation of polyglutamic acid by unrefined glutamic acid as raw material

    味精粗料作為聚谷氨酸合成前體的培養條件優化
  14. The study of kinetics for both glucose and glucose xylose mixed sugar lactic acid fermentation

    聚氨酯固定化米根霉發酵乳酸動力學研究
  15. Optimization of a fermentation medium for linoleic acid isomerase production with lactobacillus acidophilus

    嗜酸乳桿菌發酵產亞油酸異構酶培養基條件的研究
  16. The long - term domestication of liquor - making microbes under the unique liquor - making environment of maotai liquor ( high temperature starter - making, high temperature stacking fermentation, and high temperature anaerobic fermentation etc. ) and the succession of microbial groups through heredity, mutation, growth and derivation etc. had accumulated abundant high temperature resistant, high acid resistant and high alcoholicity resistant extreme microbes

    摘要茅臺酒獨特的極端高溫制曲、高溫堆積發酵、高溫厭氧發酵等釀酒環境長期對釀酒微生物進行馴化，各種微生物經過遺傳、變異、消長和衍化等微生物群落的演替，促成了釀酒微生態環境中豐富的耐高溫、耐高酸和耐高酒度等極端微生物的富集。
  17. 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
  18. A study on the optimal fermentation process of producing fluid fertility containing biotechnology fulvic acid from jowar straws juice

    甜高粱秸稈汁發酵生化黃腐酸液肥工藝條件的研究
  19. Lactic acid a 3 - carbon hydroxy - acid formed as a result of fermentation by cretain bacteria, e. g. lactobacillus

    乳酸：某些細菌發酵得到一種三碳羥基酸。例如：乳酸菌。
  20. Isolation and primary charaterization of propionibacteria for propionic acid fermentation

    丙酸桿菌的分離與初步鑒定
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