main fermentation 中文意思是什麼

main fermentation 解釋
知發酵酌
  • main : adj 1 主要的，主，全，總。2 充分的，盡量的；全力的，有力的。n 1 體力，氣力；力〈僅用於 with might...
  • fermentation : 大騷亂
  1. 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。
  2. 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。
  3. The main products of the company are : blood lipoid - reducing powder of red kojic rice 、 natural pigment of red kojic rice 、 nutritious beverage and lyophilized powder of 《 boda sun light black tea fungus 》 which is the first tea - beverage of fermentation type in china

    本公司主要產品有：降血脂紅曲粉、高色價降脂紅曲粉、發酵型茶飲料《博大陽光紅茶菌》及其功能性膠囊和健康含片。
  4. 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。
  5. Geotrichum candidum, candida mycoderma and rhizopus were used as seed speices respectively and daqu distiller ' s grains used as main raw materials ( addition of adequate auxiliary materials as culture medium ) to produce single cell protein by solid fermentation

    摘要以白地霉、假絲酵母和根霉為菌種，以大麴丟糟為主要原料，通過添加適當輔料為培養基，經固態發酵方法生產單細胞蛋白。
  6. Discussion on the change of main composition of shaoxing sufu during the fermentation

    紹興腐乳發酵過程中主要成分變化的探討
  7. Main products of the company include coal - water fluid boiler, coal - water fluid / oil / gas burner, steam boiler, hot water boiler, vacuum hot water boiler, heat carrier furnace, fluid handling equipment, reaction pot, fermentation tank, heat exchanger, grade br1 pressure vessel and boiler auxiliary equipment and accessories, etc

    主要產品有:水煤漿專用鍋爐、水煤漿/油/氣燃燒器、蒸汽鍋爐、熱水鍋爐、真空熱水鍋爐、熱載體爐、流體裝卸設備、反應釜、發酵罐、熱交換器、 br級壓力容器，鍋爐輔機及配件等。
  8. We adopt another fault diagnosis method for the checking of polluted mycelia in the microbiological fermentation process. the method combines nonlinear principal components analysis technology with support vector machines to construct multi - layer support vector machines. the multi - layer support vector machines are able to extract main monitoring variables from many process variables, also obtain decision function with excellent generalization performance from limited samples of fault

    在這里採用了另一種故障診斷方法，即把主元分析同支持向量機結合起來，這樣既可以從過多的監測變量中提取出主要的監測變量，又可以從有限的故障樣本得到具有較強推廣能力的決策函數。
  9. A. niger m - l which was screened in our laboratory produced a strongly a - transglucosidase. in this paper, studies on the fermentation conditions, purification and characterization of a - transglucosidase and its necessary groups was carried out in this dissertation. the main reports were as following : the fermentation conditions in shaking flasks were investigated by the method of single - factor analysis, the suitable main medium was achieved : which contained 4 % a, 2 % b and 1 % g ; the a. niger m - l was inoculated into 100ml medium in flask, shaking in 33 c at 140r / min for four days, with initial ph6. 5 and 6 % inocula volume ; adding 0. 1 mmol / l methyl a - d - glucopyranoside had inductive effect on enzyme formation, the a - transglucosidase activity amounted to 296. 05u / ml

    本研究以黑麴黴m - 1為出發菌株，對其-葡萄糖轉苷酶的產酶影響因素、純化、酶學性質以及必需基團進行系統的研究，結果如下：通過對影響黑麴黴m - 1產-葡萄糖轉苷酶的單因素分析，得液態發酵生產-葡萄糖轉苷酶的最適產酶條件為： 4 a ， 2 b和1 g ；在33 ，起始ph值為6 . 5 ，轉速為140r min ，接種量為6 ，裝液量100ml條件下，發酵4 . 0d ，酶活力達296 . 05u ml ，添加0 . 1mmol l的酶作用底物甲基- - d -葡萄糖苷對產酶的誘導作用最大。
  10. This paper introduced the changes of starch, protein, fat and other main compositions during rice wine fermentation, and the function of cooperative fermentation by yeast and lactobacillus

    摘要介紹了黃酒發酵過程中澱粉、蛋白質、脂肪等主要成分的變化及酵母和乳酸桿菌的協同發酵作用。
  11. Our main effort is that we build the mathematical models on the base of doing biochemical experiments, and introduce delay to the system to study the mechanism of the oscillations in the process of the anaerobic continuous fermentation of glycerol by klebsiella to produce 1, 3 - pd

    本文的主要工作是在做生化實驗的基礎上建立數學模型，並運用微分方程的分支理論，在系統中引入時滯以研究克雷伯氏菌將甘油發酵生產1 ， 3 ?丙二醇的實驗過程中的振蕩機理。
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