after-fermentation 中文意思是什麼
after-fermentation
解釋
后發酵- after : adv 在後；繼后；后來。 follow after 跟著。 look before and after 瞻前顧后，前思後想。 soon after ...
- fermentation : 大騷亂
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After filtration, the hopped wort is ready for fermentation.
加了酒花的麥芽汁在過濾后進入發酵過程。 -
Fermentation experiments on the level of 5l, 20l and 80l jars were carried out. the inceptive glucose condensation was kept and controlled below 1 % through the supply of glucose during the fermentation period. the productivity was improved 40 % compared with the common fermentation technics after the optimization
經5l ， 20l和80l發酵罐發酵實驗，在確定不改變初始糖濃度的情況下，通過補糖保持發酵液中糖濃度不低於1 ，結合發酵後期補糖方案，可比常規發酵的產量提高近40 。 -
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。 -
After saccharifying the residue of bran koji vinegar through multiple strain culture fermentation, the reducing sugar yield of the saccharified vinegar residue was as high as 27. 2 %
摘要經過多菌種發酵糖化麩曲醋渣后，糖化醋渣的還原糖生成率達到27 . 2 % 。 -
The deleted mutant pap gene was also cloned into yeast secreted expression ppic9k vector to form ppic9k ~ 3, then the vector was transferred into pachia pastoris gs115 strain. the specific expression protein was secreted into the medium after inducing with methanol and the protein amount reached about 50 - 60 u g per millilitre measured by uv - absorbed methods in the supernatant of the medium via high density fermentation. sds - page results showed that there was one protein band in the gel which molecular weight was about 34ku
將缺失型pap基因克隆于酵母分泌型表達載體ppicgk構成重組載體，然後導入畢赤酵母（ p8chianastoris ）菌株gslls細胞中，在甲醇的誘導下，經過酵母高密度發酵進行pap的表達，經sds page分析，結果表明，在培養基上清液中含有一明顯的特異性蛋臼條帶，大小為34ku ，經western blotting分析，該蛋白與法國pap抗血清有特異性反應，體外活性檢測表明該蛋白對tmv的侵染性具有高度的抑制性，說明該pap基因在畢赤酵母gs中也得到了正確表達。 -
Alcoholic fermentation is catalyzed by enzymes of the zymase complex, which are secreted by the cells or released after the cells die
乙醇發酵被酶或者是酶的復合物催化，這些酶是由細胞分泌的，在細胞死亡后被釋放。 -
Conclusion a systematic method for preparation of enzyme - mannanse is established, a high productive strain was got after seducing and selecting from nature, confirmed as brachybacterium spa6 research were conducted on medium and culture method of the strain in order to get the suitable cultural condition of fermentation, the experiment result shows the optimium condition is ph7. 0, temperature 36c ; carbon content 2. 5 %, ventilation in abundence, agitation speed 200r / min
結論1 、以從自然界中篩選出的菌株為出發株，經誘變、篩選，得一高產葡甘聚糖酶菌株，初步鑒定為短桿菌屬brachybacteriumspa6 2 、經誘變、三角瓶培養，該菌株的最適培養條件：培養基ph值7 . 0 ，碳源2 . 5 ，振蕩培養， 200r min ，培養溫度36 ，培養48h 。 -
The xylanase activity of the mutant kept stable after 10 generations. after orthogonal designing experiment, the optimum fermentation conditions of a. niger j 506 were obtained, which is as followed : concentration of the major carbon resource 4 %, ratio between bran and corncob 5 : 5, concentration of glucose 0. 1 %, concentration of ammonium oxalate as supplemental nitrogen resource 2. 0 %, the initial ph of liquid medium 5. 0, 100ml / 250ml flask
經過正交試驗設計，得出突變株a . nigerj506產木聚糖酶最佳的工藝條件為：主碳源濃度4 、麩皮與玉米芯的比例為5 ： 5 、輔加碳源葡萄糖的濃度是0 . 1 、輔加氮源草酸銨的濃度是2 . 0 ，培養基初始ph為5 . 0 ， 250ml三角瓶的裝液量為100ml 。 -
New type liquor is developed as the following procedures : edible alcohol as main raw materials, compounding with multiple edible flavoring substances, quality base liquor by solid fermentation, or special flavoring liquid, then after blending and liquor flavoring, the ratio of acids and esters regulated to meet national quality liquor standards
摘要新型白酒就是採用食用酒精為主要原料，配以多種食用香料、優質固態法基酒或特製的調味、調香液，進行勾兌與調味，調整酒中的酸、酯比，使之達到名優白酒的標準或所需國家標準的白酒。 -
It is studied that the activity against eumycetes of the fermentation filtrate ( 16h ) of strain jw - 725 is the strongest. the optimum nutritional sources are wheat bran and soya bean meal. the fermentation filtrate reserved under 4 still has bioactivity after 20 days or so, but its bioactivity decreases much while being treated under high temperature. the ph of fermentation filtrate has much influence upon the bioactive substance, and it remains activity at the range of 5
發酵液在4下保存20天左右仍有抗菌活性；但經高溫處理后，其抗菌活性降低很多； ph對抑菌物質的生物活性影響比較大，抑菌物質保持活性的ph范圍是5 . 0 7 . 0 。分離到的多粘芽孢桿菌（ b polymyxajw - 725 ）對柑橘青黴菌（ p -
The experimental results indicated that geotrichum candidum was an ideal microbe species which could produce 18. 6 % protein content after fermentation
試驗結果表明，白地霉對丟糟的轉化較為理想，發酵后可使蛋白質含量高達18 . 6 % 。 -
Using pomegranate as raw material, pomegranate fruit wine was produced by saccharomyces cerevisiaes fermentation and added with sugar to adjust sugar content after pulping or juicing
摘要以石榴果為原料，經榨汁並調整糖度后，採用優良釀酒酵母進行發酵，釀制出石榴果酒。 -
In the ht medium with 2 % starch, after the strain nust03 had been culturing on a rotary shaker at 28, 220r / min for 96 hours, the fermentation can restrain the growth of a. niger
Nusto3菌株在含有2的可溶性澱粉的ht培養基上，搖床（ 28 ， 200r min ）培養96小時，發酵液對黑麴黴有抑制作用。 -
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。 -
It is produced after fermentation and purification according to food producing process
按食品生產程序發酵，精緻而成。 -
Distilled spirits : alcoholic beverages made with cereals, fruits or other plants containing starch or sugar asingredients upon fermentation and distillation, after or without saccharification
二）蒸餾酒類?指以?類、水果類及其他含澱粉或糖分之植物為原料，經糖化或不經糖化，發酵后，再經蒸餾而得之含酒精飲料。 -
Streptomyces tenebrarius a04, the producer ( with a titer of 2874u / ml ) of single component of nebramycin ? apramycin was studied in this paper. after treatment of spore suspension and mycelia shivered by supersonic with mutagen, combined with the application of screening models, some stable high yield apramycin - producing strains ( with a fermentation titer of 4800 - 5200u / ml by shaking flask ) such as a2 - 23, a2 - 30, asm6 and al - 16 were obtained
本文以尼拉黴素單一組分?安普黴素產生菌s . tenebrariusa04 （發酵單位為2847u ml ）為出發菌株，通過對單孢子懸液和超聲波破碎菌體的誘變處理並復合篩選模型，獲得了遺傳特性穩定的單組分高產菌株： a2 - 23 、 a2 - 30 、 asm6 、 a1 - 16 ，搖瓶發酵單位達4800 - 5200u ml 。 -
The gardenia bule withdraws by the rubiaceae plant gardenia fruit practical lukewarm water obtained assumes the color glucoside and the protein resolvent mixture, adds beta - the galactose glucoside enzyme after the fermentation, the deactivation, filters, evaporates, fine, is dry but becomes, assumes the blue color powder
梔子藍色素由茜草科植物梔子果實用溫水提取所得的呈色配糖體和蛋白質分解物的混合物，加-半乳糖苷酶經發酵、滅活、過濾、蒸發、精緻、乾燥而成，呈藍色粉末。 -
The corn refining industy was estabished in 1848 in america. the world war stimulated the development of corn refining and the corn refiner got much more economic profits. the comprehensive utilization of corn was realized and a variety of modified starch were developed before 1950s in america. after 1960s, the corn refiners in america created lots of bioproducts from corn starch by the fermentation. first of all, the hfcs which has been a popular product at present was largely produced. moreover, many organic acids and sugar, alcohols were produced as chemical materials. the corn refiners in the america are focusing on developing new corn refining products which can take the place of petrol products
美國玉米加工業始建於1848年，第一、二次世界大戰刺激了玉米加工業的發展，並使美國玉米加工企業獲得了大量的經濟利益.本世紀50年代前，美國玉米加工業就已實現了綜合利用，並開發了多種變性澱粉. 60年代以後實現了從澱粉到生物技術產品的轉化.首先，玉米高果糖漿實現了工業化生產，並成為目前玉米加工業的主要產品.此外，以葡萄糖為原料，生產有機酸、醇等化工原料.目前，美國加工業正致力於開發替代石油製品的玉米深加工產品 -
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 . 036g
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