high fermentation 中文意思是什麼

high fermentation 解釋
上層發酵
  • high : adj 1 高的〈指物，形容人的身高用 tall〉；高處的；高地的。2 高級的，高等的，高位的，重要的。3 高尚...
  • fermentation : 大騷亂
  1. Cultivation optimization of prolyl endopeptidase and high cell density fermentation

    脯氨酰內肽酶培養條件的優化及高密度發酵
  2. The results were as follows : leaching solution by hot water extraction was date in color and had mellow date aroma and the highest fusel oil content but strong bitter taste ; leaching solution by pectinase enzymolysis had the highest reducing sugar content easy for fermentation but excessively high methanol content in fermenting wine ; leaching solution by microwave extraction had the shortest extraction time and fermentation time and the highest ethyl acetate content in wine and the produced wine had special aroma

    結果表明， 90熱水浸提，浸提液發酵酒顏色呈棗紅色，雜油醇含量最高，有濃郁棗香，但苦味重；果膠酶酶解浸提，浸提液還原糖含量最高，利於發酵，但發酵酒的甲醇含量過高；微波強化浸提，浸提時間和發酵時間最短，所得棗酒的乙酸乙酯含量最高，且有特殊香味。
  3. 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。
  4. 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 % 。
  5. Area was the best inorganic nitrogen source which should maintain at high concentration at earlier part of fermentation because of saccharomycete ' s feature

    尿素是最佳的無機氮源，由於酵母細胞對氮源吸收利用特點，在發酵初期氮源需要保持較高水平。
  6. 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。
  7. 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。
  8. Liupanshui beer co. ltd. has retrieved from bankruptcy to rapid development depending on technical innovation and improvement as follows : strengthening the control of saccharifying boiling intensity, the age of fermenting beer, filtration time, bottle washing of remnant alkali, sterilization intensity, and pressure prepare in nitrogen filling etc. ; making full play of employee ' s initiative and installing new equipments ; making control of filtration beginning time and keeping stable beer storage time at 0 ; settling the problem of beer species by high concentration dilution method ; applying low - pressure boiling system to increase boiling intensity, shorten boiling time, and increase beer non - biologic stability ; and making innovation of fermentation techniques to increase beer quality etc

    摘要六盤水啤酒有限責任公司依靠科技創新、走科技進步之路，通過加強對生產過程的糖化煮沸強度、發酵酒齡、開濾時間、洗瓶殘堿、殺菌強度、灌裝氮氣背壓等方面的控制；發揮人的主觀能動性，實施增加硬體設施；控制開濾時間，穩定控制0貯酒時間；利用高濃稀釋解決品種矛盾；採用低壓煮沸系統，提高煮沸強度、縮短煮沸時間，提高啤酒的非生物穩定性；改進發酵工藝，提高產品質量等措施，使企業實現了發展。
  9. 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 。
  10. 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
  11. During the high density fermentation, some toxic inhibitor metabolites produced, which could be decreased by fed - batch culture

    在高密度發酵過程中，會產生一些有害抑制代謝副產物，但通過分批補料可以降低影響。
  12. Xifeng liquor production techniques were innovated as follows : application of high - temperature starter - making ; wheat, barley and pea used as raw materials to produce new xifeng daqu by tread operation ; pits fermentation period prolonged to increase evidently the contents of total acids and total esters in newly - produced liquor

    摘要對西鳳酒工藝進行技術改進，採用高溫制曲，以大麥、小麥、豌豆為原料踩制新鳳型曲，延長窖池發酵周期，使新產酒總酸、總酯明顯提高。
  13. Study on the fermentation technology of high - efficiency environment - protection and energy - saving alcohol

    高效節能環保酒精發酵工藝的研究
  14. 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。
  15. Experimental research on the high gravity fermentation with faerkai th - aady

    法爾凱耐高溫高活性酒用乾酵母濃醪發酵的實驗研究
  16. Application of high - concentration mash fermentation techniques to advance scientific development of alcohol industry

    應用濃醪發酵技術推動酒精行業科學發展
  17. For massive culture, a 10 - liter high - pressure reactor was employed to perform the fermentation under absolutely anaerobic conditions for 52 hours

    大量培養則採用10升的高壓釜，在嚴格的厭氧條件下培養52小時。
  18. The scientific and technical accomplishments achieved by luzhou laojiao group in recent years were introduced in this paper covering the following aspects : establishment of new fermentation theoretical systems successively including " in - pits solid fermentation mode of lu - type liquor ", " fermentation control by organic acid ", " out - pits fermentation to produce aroma " and " starter fermentation under anoxic environment " etc. ; research on solid fermentation of daqu ; research on production techniques of high - grade liquor products

    摘要近年來瀘州老窖釀酒科技創新所取得的成果：先後創建了「瀘型固態法白酒窖內發酵模式」 、 「有機酸控制發酵」 、 「窖外發酵生香」 、 「微氧環境曲藥發酵」等新的發酵理論體系；固態大麴發酵的研究；超高檔白酒生產工藝研究。
  19. In the study of m. purpureus, the optimum conditions for its medium composition and culitivation were discussed. high density fermentation was carried out and the mycelium yield reached to 4. 09g / l, which is about two times higher than the data of 2. 18g / l reported in literature

    在紅麴黴的研究中，我們進行了紅麴黴的培養基和培養條件的優化實驗，並根據該實驗結果進行了高密度發酵，最終紅麴黴菌絲體的含量達到了4 . 09g l ，比我們所看到的2 . 18g l高出近一倍。
  20. Improving the quality of moromi and the ratio of raw sauce output by the way of change the brew condition 、 the way of administration 、 strains of production, the quantity and the concentration of the koji making mixture salt water in the process of high salt diluted state fermentation to make high natural brew soy sauce

    本文通過改變和調整高鹽稀發酵醬油工藝的發酵條件、管理方法、生產菌種以及拌曲鹽水量、濃度等達到提高醬醪質量及生醬油出品率的目的，從而生產出高檔本釀造醬油。
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