fermentation liquid 中文意思是什麼

fermentation liquid 解釋
發酵溶液
  • fermentation : 大騷亂
  • liquid : n 1 液體。2 【語言學】流音〈如 [l] [r]〉 adj 1 液體的，液態的，流動的。2 清澄的，透明的。3 易變的...
  1. Technical regulatidns of soy sauce with solid - liquid state fermentation

    固稀發酵法醬油釀造工藝規程
  2. The results showed that citrate sodium added to ferment liquid could decrease the stressing effect and enhance density of lactobacillus acidophilus during fermentation

    結果表明，在發酵過程中，添加一定量的檸檬酸鈉可乳酸對嗜酸乳桿菌的脅迫作用，從而提高了活菌密度。
  3. Studies on liquid - state fermentation for and properties of cellulase from chaetomium thermophlie

    液體發酵產生纖維素酶及酶學性質的研究
  4. 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 。
  5. 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。
  6. 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
  7. 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
  8. Technology on ethanol from sweet sorghum stem includes two core techniques : solid fermentation of sweet sorghum stem and liquid fermentation of stem juice. solid fermentation of sweet sorghum stem

    甜高粱莖稈制取乙醇工藝包括兩項核心技術：甜高粱莖稈固體發酵和莖稈汁液液體發酵工藝。
  9. The fermentation liquid of the transformant

    轉化子發酵液也具有脫毛效果。
  10. The recycle use of distiller ' s grains was realized by means of high - efficiency environment - protection and energy - saving alcohol fermentation technology as follows : distiller ' s grains dehydrated by crude complex enzymes, then it was filled into the fermentor as nutritious liquid

    摘要採用高效節能環保酒精發酵工藝，對酒糟用粗製復合酶重新水解，作為營養液加入拌料罐重新回收發酵。
  11. At its liquid fermentation culture process, the most appropriate carbon source is glucose and white sugar, while the most appropriate nitrogen source is ammonium tartrate. the results also indicate that cg grows best between ph value 6. 0 - 8. 0, in which its growth period is about 15 days, and the best inoculating amount and the liquid capacity are respectively 10 - 15 % and 100 - 200ml. all these results will provide the theory bases for the reproducing of cenococcum geophilum

    其液體培養最適碳源為葡萄糖、市售白糖；最適氮源為酒石酸銨。在ph值為6 . 0 - 8 . 0之間生長最快，其生長周期為15d左右，最佳接種量和裝液量分別為10 - 15 %和100 - 150ml 。以上試驗結果為土生空團菌的擴大繁殖提供了理論依據。
  12. Enzyme application in the process of low - salt liquid fermentation of soy sauce

    醬油稀醪低鹽發酵工藝中酶制劑的應用初探
  13. 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。
  14. The enzyme activity in fermentation liquid could be inhibited by pmsf and dfp. the fermentation liquor also showed good dehairing activity. the alkaline protease ( named dhap, dehairing alkaline protease ) in the fermentation liquid was purified with hydrophobic interaction chromatography, ion exchange and gel filtration

    通過cm - sepharosefastflow離子交換層析， deae - sepharosefastflow離子交換層析， sephacryls - 100 ， sephacryls - 200凝膠過濾層析，疏水層析等純化步驟對短小芽孢桿菌發酵液中的堿性蛋白酶進行了純化。
  15. The effect of liquid fermentation on enzyme activity of nattokinase produced by bacillus natto no. 137 strain was studied, and intensive studies on the purification and characterization of nattokinase were conducted in this thesis

    在考察了該菌株各項發酵條件之後，確定bn - 137菌株的最佳發酵溫度為35 ，初始發酵ph值為8 . 0 ，最佳發酵終止時間為60小時。
  16. Inhibition of the concentrate of fermentation liquid from yx paecilomyces farinosus on phytophthora infestans

    擬青黴菌發酵濃縮物對馬鈴薯晚疫病菌的抑制作用
  17. Although sds - page displayed that there were several protein bands in the sample after 16h fermentation, enzymatic active stain demonstrated that there was only one band during the whole fermentation period, indicating that there is only one kind alkaline protease in the fermentation liquid

    對發酵液進行sds - page和蛋白酶的活性染色分析表明，發酵液中的蛋白質種類不多，且只含有一種堿性蛋白酶。該發酵液所含蛋白酶活性能夠被絲氨酸蛋白酶抑制劑pmsf ， dfp完全抑制。
  18. It was proved that there were similar and same components with the ginkgo flavonoids in the fermentation liquid of eg4 by tlc and hplc

    Eg _ 4培養液經tlc與hplc分析證明存在與銀杏黃酮對照品相同和相似的組分。
  19. Abstract : the method and circuits of four - electrod - half bridge technique for the measurement of conductivity and permittivity of fermentation liquid are presented

    文摘:提出了用替代網路四電極半橋技術測量發酵液的電導率和電容率的方法和電路。
  20. The fermentation liquid of 4 strains can inhibit some bacteria. they were proved to produce flavone - like compounds by color reaction analysis. one strain of which the strain eg4 ( colletotrichum sp. )

    抑菌試驗表明其中4個菌株的代謝物對某些細菌有明顯的抑制效應；顯色反應表明以上4株菌均能夠產生黃酮類物質，且其中一個菌株eg _ 4的總黃酮產率穩定。
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