solid fermentation 中文意思是什麼

solid fermentation 解釋
固體發酵
  • solid : adj 1 固體的；實心的，實質的，密實的。2 【數學】立體的，立方的，三維的。3 結實的，堅強的，堅固的...
  • fermentation : 大騷亂
  1. 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
  2. Changes of effective components of radix astragali by solid fermentation

    黃芪固態發酵中有效成分的變化
  3. And the development trends in the near future were also illustrated here including basic research on export techniques barrier in liquor - making industry, recognition of in - pit solid fermentation mechanism, applied research on liquor collosol properties and its utilization in liquor body design, and research on functional substances and its complicated components of " national pit ? 1573 " liquor

    今後創新發展的方向是：進行白酒業產品出口技術壁壘方面的研究和基礎性研究；窖內固態發酵機理的再認識研究；白酒溶膠特性及其在酒體設計中的應用研究； 「國窖? 1573 」功能性特徵物質及其復雜組分的研究。
  4. Solid state fermentation of monascus to produce ergosterol

    紅麴菌固態發酵產麥角甾醇工藝條件的優化
  5. Technical regulatidns of soy sauce with solid - liquid state fermentation

    固稀發酵法醬油釀造工藝規程
  6. Study on the preparation of mucor protease by solid state fermentation

    固體發酵制備毛霉蛋白酶的研究
  7. New solid fermentation of 14 ganoderma strains and the study on polysaccharose content of the fermentation product

    高效液相色譜法測定枳殼中新橙皮苷的含量
  8. Solid - state fermentation of rhizopus chinensis for production of fibrionlytic enzyme by using soybean as substrate

    大豆為原料的根霉纖溶酶固態發酵工藝條件
  9. 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。
  10. Purification and characterization of phytase from a. niger an 01001 a. niger an01001 was inoculated on solid media and cultivated at 30 for 5 days. proteins were extracted from solid - state fermentation with 50mm acetate buffer ( ph5. 5 ). the molecule weight of the phytase protein was determined as about 78kd by sds - page. the purification procedures include ammonium sulfate precipitation, deae - cellulose ion - exchange chromatography, gel electrophoresis and electroelution

    3 .植酸酶的分離純化及其性質研究黑麴黴ano1001經固體發酵，用緩沖液抽提后，經硫酸按沉澱， deae一纖維素離子交換層析，聚丙烯酞胺凝膠電泳和電洗脫等純化步驟獲得的植酸酶，用sds一page檢測為一條均一譜帶，其分子量約為78kd 。
  11. 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。
  12. Effect of mixed culture solid fermentation on detoxification of cottonseed cake

    復合固體發酵對棉籽餅脫毒效果的影響研究
  13. 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。
  14. The changes of enzyme and microbe in the fermented grains were detected continually and analysed dynamically during multiple feeding solid fermentation technology of laobaigan liquor in april

    摘要以4月份入池酒酷為例，監測衡水老白乾酒老五欲工藝發酵過程中主要酶系、微生物的動態變化。
  15. Studies on solid fermentation production conditions of polygalacturonase by aspergillus niger sl

    111固態發酵生產聚半乳糖醛酸酶
  16. 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。
  17. The liquid and solid fermentation conditions of m12 - 69 were also studied

    對該突變株的液態和固態發酵條件進行初步優化研究。
  18. Solid fermentation conditions for bacillus natto and product composition analysis

    納豆菌固體發酵條件及產品成分分析
  19. Study on solid fermentation process of bacillus thuringiensis

    蘇雲金桿菌固體發酵工藝研究
  20. Optimization of solid fermentation culture medium for bacillus thuringiensis

    蘇雲金芽孢桿菌固態發酵培養基的優化
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