高溫發酵 的英文怎麼說

中文拼音 [gāowēnfājiào]
高溫發酵 英文
hot fermentation
  • 高 : Ⅰ形容詞1 （從下向上距離大; 離地面遠） tall; high 2 （在一般標準或平均程度之上; 等級在上的） above...
  • 溫 : Ⅰ形容詞（不冷不熱） warm; lukewarm; hot; gentle; mild Ⅱ名詞1 （溫度） temperature 2 （瘟） acute ...
  • 發 : 名詞（頭發） hair
  • 酵 : 動詞（發酵） ferment; leaven
  • 高溫 : high temperature; elevated temperature; hyperthermia; megatemperature; inferno
  1. Effect of different inocula on anaerobic - thermophilic digestion of cattle manure

    不同接種物對牛糞高溫厭氧發酵的影響
  2. 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。
  3. On the other hand, in winter, it should be taken the adequate change in production techniques such as the increase of pit entry temperature in the first steamer, the decrease of pit stepping times, the addition of saccharifying enzyme and dry yeast, and the increase of starch content etc. to ensure good fermentation of fermented grains and further to stablize and improve product quality

    同時，在冬季生產中，要採取適當提高第一甑大（米查）的入池溫度、減少殊窖、添加糖化酶和乾酵母、提高澱粉濃度等工藝措施，保證糧醅的良好發酵，穩定和提高產品質量。
  4. 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。
  5. As the liguor is prepared carefully by fermenting in the low tempreture, distilling with doublepots, choosing liquor on the basis of quality and brewing carefully, thus formed the technology with its own characteristics. this liquor looks chear, smells sweat, tastes soft and refreshing

    公司產品主要有高粱、小麥、大麥、豌豆等優質糧食，採用低溫發酵、雙輪蒸餾、論質摘酒、分級儲存、精心釀造而成，入口綿、甜、爽、凈，具有窖香濃郁、回味悠長等自己的獨特風格。
  6. 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
  7. 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。
  8. In summer, using half - underground pool to have solid - state alcoholic fermentation. result showed : the temperature of half - underground pool was 2 - 3 lower than ground pool, the alcoholic strength proved 29 %, acidity descended 40 %, productivity of vinegar proved 5. 17 %

    夏季利用半地下酒化池進行固態法酒精發酵，結果表明：半地下池較地上池酒醅發酵溫度下降2 3 ，酒醅酒度提高29 % ，酒醅酸度下降40 % ，食醋產量提高5 . 17 % 。
  9. 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
  10. The paper adopted the common breeding way by series of mutagen treating to the yeast ' s cell and spheroplast. finally, the excellent mutant 75l 3555 was obtained. its nature of the production was determined and it can product ethanol on the condition of 40 and have high fermentative speed and stable production. on the other hand, the test was made that the best fermentative condition was found. in the malt juice, adding 0. 02 % k + or 0. 03 % a13 + can increase the production strikingly and adding some degree concentration trahalose can increase the production too and cut short the time of taming. in the study of using molasses producting ethanol, we can obtain high productivity contained the following composition : nitrogen source 1. 5 % maize and 0. 075 % ( nh4 ) 2so4

    本實驗以常規的育種方法，通過對酵母細胞懸液和原生質體進行一系列誘變，經過大量的篩選，最終選育出一株耐高溫高產菌株75l _ （ 3566 ） ，並對其進行了生產性能的測定。 75l _ （ 3566 ）在40條件下，濃度為20 bx的麥芽汁發酵液中，產酒率高達11 . 5 ，而且發酵速度快，發酵周期可縮短12h ，其生產性能穩定，可以適應大部分以澱粉質為原料的生產廠家的需要。同時本實驗對75l _ （ 3566 ）進行了發酵條件優化的初步研究。
  11. He started with the process of the method, which utilizes the organic city waste for ferment and biogas, and burning the garbage with the gas. he emphasized the business mode of the application by producing byproducts besides its advantages in more complete treatment of city waste

    他介紹，該方法的工藝流程為利用城市有機垃圾，如餐館垃圾公園垃圾野草樹葉等牲畜糞便酒精廠啤酒廠渣料等有機垃圾作為原料，使用55高溫厭氧發酵技術生產沼氣，然後用沼氣焚燒垃圾。
  12. The advantages of high temperature daqu including agreeable aroma, strong saccharifying power and low fermenting power have determined the use level of daqu and the unique production techniques of maotai - flavor liquor including high - temperature stacking outside of pits and high - temperature fermentation in pits, which are key and unique techniques for maotai - flavor liquor only ( such techniques could form maotai - flavor )

    高溫曲由於香氣好，糖化力、發酵力低決定了醬香型酒大用曲量、窖外高溫堆積、窖內高溫發酵的工藝，這是區別于其他酒種關鍵的、獨特的工藝環節，同時也是形成醬香的工藝環節。
  13. The full flavour of orval is best developed when served in its own chalice - shaped glass at a temperature between 12 & ordm ; and 14 & ordm ; c, which is close to that of its three successive fermentations

    將歐瓦啤酒倒在其專用的獨特高腳酒杯里，溫度在12攝氏度到14攝氏度之間飲用才能品嘗出歐瓦啤酒的三次發酵后的極致味道。
  14. High mountain oolong tea is a lightly fermented tea, this high quality tea harvested from tenfu ' s liang - fon estate located 800 meters above sea level, at this elevation, the tea grows in the best soil and climate conditions

    高山茶王?本品屬清香型輕發酵茶，採用本公司種植于福建省漳浦縣海拔800米以上的梁峰高山茶區適制烏龍茶的優良品種，再經本公司恆溫、恆濕的現代制茶設備精製而成。
  15. Addition of iptg to growing culture of the lysogen induces t7 rna polymerase, which in turn transcribe the target dna in the plasmid. in the presence of glucose and appropriate conditions such as temperature and concerntration of iptg, a 52kd protein with tryptopanase activity was expressed

    摸索發酵條件，如改變培養溫度和iptg濃度等，發現在30培養條件下， 0 . 2mmiptg誘導時，發酵液中的吲哚含量最高，表明低濃度的誘導劑或低溫誘導有利於表達出有活性的色氨酸酶。
  16. Xiangjiao wrapped starter was produced by 90 % wheat and 10 % garden pea through grinding, starter - stepping and bank - entry fermentation ( adequate rise of starter - making temperature )

    摘要湘窖包包曲是以90 %的小麥加10 %的豌豆為原料，適當提高制曲溫度，經粉碎、踩曲、入房發酵而成。
  17. The highest avermectin yielding were obtained when the fermentation conditions were as follows : temperature 28 @, inoculation 12 %, rotation 210 r. p. m, seed age of 30h. it was found that the ammonia ion could distinctly inhibit biosynthesis of avermectin and the mechanism of this phenomenon was investigated. k2hpo4 and mgso4 did not inhibit or increase the avermectin yielding

    發酵時間9 - 10天開始迅速合成阿維菌素；溫度28最好；接種量12使阿維菌素的產量較高；轉速210轉分較為適合產生阿維菌素的通氣量；選用30小時左右的種mx齡可使阿維菌素的產量提高。
  18. The fermentation with 10l mechanically stirred fermentor was 20 hours shorter than that in the conical flasks with the highest esterase activity 14. 6 u / ml, which was 30 % than that in the conical flasks. the optimal reaction conditions of esterase were temperature 35 and ph 9. 0. the esterase was stable under 40 between 5. 0 - 9. 0

    10l發酵罐發酵與三角瓶發酵相比，培養周期縮短20h ，最大酶活達到14 . 6u ml比搖床培養酶活提高30酯酶的最適反應條件；溫度為35 ， ph值為9 ，該酯酶在ph5 9及40以下的條件下比較穩定。
  19. “ langyatai ” brand cider has rich nutrition, such as ca2 +, p3 +, k +, fe2 +, lactochrome and nicotinic acid etc. and all kinds of vitamin being beneficial to body, all above are creamed from apple, meanwhile, after low - temperature fermentation, some organic nutrition of low sugar and high protein are produced, including malic acid, butanedioic acid, tartaric acid, seventeen amino acid and high powerful, high nutritional alcohol ester etc

    瑯琊臺蘋果酒營養豐富，提煉了蘋果的主要精華，如蘋果中的鈣、磷、鐵、鉀、核黃素和尼可酸等二十多種微量元素，以及各種對人體有益的維生素.同時經過低溫生化發酵，生成了低糖類高蛋白等各種有機營養物質，如蘋果酸，琥珀酸，酒石酸及17種氨基酸和高能量高營養的醇酯等。
  20. The mutant pel - d92l was expressed in pichia pastoris gs115, sds - page detection showed that the expression product pel - d92l - gs is different from pel - gs, and its " yield decreased dramatically, the themostability of pel - d92l - gs is also different from the pel - gs, but their optimum temperatures are same. 3. directed evolution of pel through random mutagenesis mutagenesis pcr carried out in error - prone conditions was used on the vector psk - pel, using the oligos " beginning " and " end ", homologous to the 5 ' and to the 3 " ends of the gene of pel respectively

    三、 pel基因的隨機誘變用易錯pcr方法對pel基因進行隨機誘變， pcr產物與ppic3 . 5k連接，轉化大腸桿菌，獲得的混合質粒電轉化畢赤酵母gs115 ， omm平板篩選適于低溫或對熱穩定的重組子，篩選獲得一株最活反應溫度、熱穩定性、發酵酶活均有提高的突變體pel - ep5 - gs ，其最活反應溫度為45 ，比野生型高出5 ； 40處理30min殘留活性為56 ，大大高於野生型的6 ；初始ph7 . 3528條件下培養72h ，發酵上清酶活為325u / ml 。
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