enzyme fermentation 中文意思是什麼
enzyme fermentation
解釋
酶發酵- enzyme : n. 【化學】酶。 digestive enzyme 消化酶。 induced enzyme 誘導酶。
- fermentation : 大騷亂
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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 -
It was adopted that the adequate controls on fermented grains proportioning, starch content, moisture content, acidity, pit - stepping, and the use of saccharifying enzyme and dry yeast to ensure good fermentation in pits and further to realize safe trans - production of luzhou - flavor tequ liquor in summer
摘要濃香型特曲酒夏季壓排、轉排生產要合理調整工藝配方，從糧醅比、澱粉含量、水分、酸度、踩窖以及糖化酶、乾酵母的使用等多個方面進行合理控制，保證窖池的良好發酵。 -
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。 -
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 。 -
Along with the development of the cytobiology and the molecular biology, and thoroughly research of the biophysics, the biochemistry, the genetics and immunology, it has cultivated the modem biological technology, such al genetic engineering, cellular engineering, enzyme engineering, fermentation engineering and so on, to change biology characteristic to carry on the material transformation, has formed the front biological examination technology : the dna probe, the pcr technology, the molecular mark, the bioluminescence technology, genechip technology and so on the widespread application of these advanced biotechnologies in dairy industry baa impelled the dairying technical transformation, and has been having vital significance to dairy production, research and dairy product security
摘要隨著細胞生物學和分子生物學的發展及對生物物理、生物化學、遺傳學和免疫學研究的深入，培育了基因工程、細胞工程、酶工程、發酵工程等改變生物特性進行物質轉化的現代生物技術，形成了dna探針、 pcr技術、分子標記、生物熒光技術、基因晶元技術等前沿性的生物檢測技術，其在乳品工業中的廣泛應用，推動了乳業的技術變革，對乳品生產、研究和乳品安全意義重大。 -
Study on fermentation conditions of fibrinolytic enzyme by bacillus subtilis hgd
產纖溶酶枯草芽孢桿菌發酵條件的研究 -
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。 -
In the third chapter, the experiments of the anaerobic continuous fermentation of glycerol by klebsiella are explained. on the base of the experiments, dynamic models for the reaction of the microorganism are builded. at the same time, a certain dynamic models based on enzyme catalyzing and gene controlling is listed
第三章數學模型的建立，介紹肺炎桿菌將甘油發酵生產1 ， 3 ?丙二醇的實驗過程和在實驗的基礎上建立微生物反應動力學模型的過程，並進一步給出了幾個酶催化反應和基因調控動力學模型。 -
Enzyme application in the process of low - salt liquid fermentation of soy sauce
醬油稀醪低鹽發酵工藝中酶制劑的應用初探 -
The change trend of enzyme and microbe in the fermented grains during the fermentation was made clear
初步弄清了老白乾香型白酒酒醅發酵過程中主要微生物和酶活力的變化趨勢。 -
In china, tannase is obtained normally by the fermentation of natural aspergillus strains. the cell wall structure of this microorganism is very complex and the tannase was fixed tightly between the cell wall and the plasma membrane, which made the extraction and purification of this enzyme very difficult
目前國內單寧酶的生產主要是依靠麴黴的發酵來進行，由於麴黴的細胞壁結構比較復雜，而單寧酶是一種胞內酶，牢固地結合於細胞的細胞壁與細胞膜之間，這使得發酵后的分離純化工作非常繁瑣。 -
Optimization of fermentation process on a fibrinolytic enzyme from bacillus subtilis sbs
枯草桿菌溶栓酶的分離純化研究 -
Kinetic parameter estimation of do - stat batch fermentation of thrombolytic enzyme by bacillus subtilis hl
枯草桿菌溶栓酶恆溶氧發酵動力學參數估計 -
Study on the optimization of fermentation conditions of a strain fibrinolytic enzyme producing bacillus subtilis
1株誘變的枯草桿菌溶栓酶體內外溶栓性質初探 -
The physical, chemical and biological pretreatment, enzyme saccharification, alcohol fermentation technology and research development were stated in this paper
該文簡述了纖維素物理、化學、生物預處理、酶糖化、發酵酒精生產工藝及研究進展。 -
The enzyme activity in fermentation liquid could be inhibited by pmsf and dfp. the fermentation liquor also showed good dehairing activity. the alkaline protease ( named dhap, dehairing alkaline protease ) in the fermentation liquid was purified with hydrophobic interaction chromatography, ion exchange and gel filtration
通過cm - sepharosefastflow離子交換層析， deae - sepharosefastflow離子交換層析， sephacryls - 100 ， sephacryls - 200凝膠過濾層析，疏水層析等純化步驟對短小芽孢桿菌發酵液中的堿性蛋白酶進行了純化。 -
The effect of liquid fermentation on enzyme activity of nattokinase produced by bacillus natto no. 137 strain was studied, and intensive studies on the purification and characterization of nattokinase were conducted in this thesis
在考察了該菌株各項發酵條件之後，確定bn - 137菌株的最佳發酵溫度為35 ，初始發酵ph值為8 . 0 ，最佳發酵終止時間為60小時。 -
The gardenia bule withdraws by the rubiaceae plant gardenia fruit practical lukewarm water obtained assumes the color glucoside and the protein resolvent mixture, adds beta - the galactose glucoside enzyme after the fermentation, the deactivation, filters, evaporates, fine, is dry but becomes, assumes the blue color powder
梔子藍色素由茜草科植物梔子果實用溫水提取所得的呈色配糖體和蛋白質分解物的混合物，加-半乳糖苷酶經發酵、滅活、過濾、蒸發、精緻、乾燥而成，呈藍色粉末。 -
B. amyloliquefaciens dc - 4 was firstly found to produce a fibinolytic enzyme. the optimal fermentation conditions for producing ba - dfe were determined and the results are as follows
它們產生的溶栓酶分別命名為枯草桿菌豆豉溶栓酶（ bs - dfe ）和解澱粉芽孢桿菌豆豉溶栓酶（ ba - dfe ） 。 -
This paper reviewed and discussed the application and advances of fermentation engineering, enzyme engineering, cell engineering and gene engineering in flavor and fragrance industry
本文闡述了發酵工程、酶工程、細胞工程和基因工程在香料中的應用，並控討了生物技術在香料中的應用前景。
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