fermentation 中文意思是什麼

音標 [ˌfə:men'teiʃən]
fermentation 解釋
大騷亂
  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. In the process of soybean milk and fermentation, soybean beany flavor is described by the unpleasant smelling consisted of the acerbity, bitter and grass - smelling component

    摘要在豆乳或發酵豆乳的加工中，大豆澀味、苦味和青草味成分物質所構成的不良異味，被人們描述為大豆腥味。
  3. 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。
  4. Sparkling wine undergo a second alcoholic fermentation.

    發泡葡萄酒需要二次發酵作用。
  5. An alcoholic fermentation by yeasts is an essential step in the production of raised bread.

    在生產發面的過程中，酵母引起的酒精發酵是一個主要步驟。
  6. Ammonification and solid - state fermentation of corn straw in producing feeding - protein

    氨化和固態發酵玉米秸稈生產飼料蛋白的研究
  7. Innovation and amplification design of fermentation tank

    發酵罐改進放大設計
  8. The anabolism of starch was reviewed, and the main influential factors of starch content of flue - cured tobacco leaves in china during recent years were summarized in five aspects, such as genetic factor, environmental factors, agronomic measures, curing technique, aging and fermentation

    摘要簡述了煙葉中澱粉的合成、積累代謝，並從遺傳因素、環境因子、農藝措施、調制及陳化發酵幾個方面總結了影響烤煙澱粉含量的主要因素。
  9. Animalcule fermentation process possesses non - linear and time difference, it is inherence mechanism is very complex, some important course variable ca n ' t measure online

    微生物發酵過程具高度的非線性和時變性，其內在機理非常復雜。一些重要的過程變量不能在線測量。
  10. The thesis, application environment study of animalcule fermentation process modeling and controlling, is a part of the project, application environment study of antibiotic fermentation process modeling and controlling which is sponsored by natural science fund of tianjin city

    本課題「微生物發酵過程建模及控制開發環境的研究」是天津市自然科學基金資助項目「抗生素發酵過程建模及控制開發環境的研究」的子項目。
  11. 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。
  12. Changes of effective components of radix astragali by solid fermentation

    黃芪固態發酵中有效成分的變化
  13. Review on fermentation of bacillus thuringiensis

    蘇雲金芽孢桿菌發酵技術研究進展
  14. Study on the fermentation technology of bacillus thuringiensis

    菌株發酵工藝的優化
  15. The effects of pressure fermentation on barm propagation, the formation and reduction of diacetyl, the formation of higher alcohols and esters, and beer taste were studied in the experiments

    摘要實驗研究了壓力發酵對酵母繁殖、雙乙酰形成及還原、高級醇和酯的形成，以及啤酒口味等方面的影響。
  16. In view of such case, small breweries should form adequate wort cooling procedures, barm expand propagation system and proper fermentation procedures, and establish microbial control monitoring system, which could realize thorough sterilization and washing of facilities and achieve aseptic production to improve beer quality

    中小型啤酒廠應建立麥汁冷卻工序、酵母擴培系統、發酵工序等工序和生產環節的微生物控制監測管理系統，對工藝過程及設備進行徹底清洗、滅菌，達到生產絕對無菌，提高啤酒質量。
  17. Shake - flask culture condition of lysine fermentation were studied with czl. appropriate feeding of organic niteogen sources was favorable for fermentation jn our experiment, the concentations of the yeast extract and beef extract were 15g / l and 25g / l. the initial ( nh02so4 and glucose concentrations suitable for fermentor production ranged form 55g / l and 150 - 180g / l respectively

    通過搖瓶發酵實驗初步確定czl的發酵條件為：初糖： 150 - 180g / l ，採用無機氮源和有機氮源配和使用，最佳組合是：硫酸銨質量濃度為55g / l ；酵母膏質量濃度為15g / l ，牛肉膏質量濃度為25g / l為最佳。
  18. Effects of different purification methods on beefy meaty peptide in fermentation

    發酵液中牛肉風味肽分離純化方法的比較研究
  19. 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。
  20. Our distillery had fully explored the chinese millennium traditional technologies of wine brewage, the wine used microbes in 100 - year - old cellar to cause natural fermentation, it has the characteristics of aromatic flavour, soft and sweet taste, harmonious aroma and long aftertaste

    本酒坊充分挖掘中國千年釀酒傳統工藝，利用百年老窖中的微生物自然發酵，具有芳香濃郁，錦軟甘冽，香味協調，餘味悠長的獨特風格。
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