liquid fermentation 中文意思是什麼

liquid fermentation 解釋
液體發酵
  • liquid : n 1 液體。2 【語言學】流音〈如 [l] [r]〉 adj 1 液體的，液態的，流動的。2 清澄的，透明的。3 易變的...
  • fermentation : 大騷亂
  1. Technical regulatidns of soy sauce with solid - liquid state fermentation

    固稀發酵法醬油釀造工藝規程
  2. The results showed that citrate sodium added to ferment liquid could decrease the stressing effect and enhance density of lactobacillus acidophilus during fermentation

    結果表明，在發酵過程中，添加一定量的檸檬酸鈉可乳酸對嗜酸乳桿菌的脅迫作用，從而提高了活菌密度。
  3. Studies on liquid - state fermentation for and properties of cellulase from chaetomium thermophlie

    液體發酵產生纖維素酶及酶學性質的研究
  4. The xylanase activity of the mutant kept stable after 10 generations. after orthogonal designing experiment, the optimum fermentation conditions of a. niger j 506 were obtained, which is as followed : concentration of the major carbon resource 4 %, ratio between bran and corncob 5 : 5, concentration of glucose 0. 1 %, concentration of ammonium oxalate as supplemental nitrogen resource 2. 0 %, the initial ph of liquid medium 5. 0, 100ml / 250ml flask

    經過正交試驗設計，得出突變株a . nigerj506產木聚糖酶最佳的工藝條件為：主碳源濃度4 、麩皮與玉米芯的比例為5 ： 5 、輔加碳源葡萄糖的濃度是0 . 1 、輔加氮源草酸銨的濃度是2 . 0 ，培養基初始ph為5 . 0 ， 250ml三角瓶的裝液量為100ml 。
  5. 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。
  6. Primary study on pectinase processing condition by liquid - state fermentation with aspergillus niger

    黑麴黴液態發酵生產果膠酶的工藝條件初探
  7. Study on the technologies of liquid - state fermentation for producing pectinase with aspergillus niger

    黑麴黴液態發酵生產果膠酶的工藝條件初探
  8. 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。
  9. At its liquid fermentation culture process, the most appropriate carbon source is glucose and white sugar, while the most appropriate nitrogen source is ammonium tartrate. the results also indicate that cg grows best between ph value 6. 0 - 8. 0, in which its growth period is about 15 days, and the best inoculating amount and the liquid capacity are respectively 10 - 15 % and 100 - 200ml. all these results will provide the theory bases for the reproducing of cenococcum geophilum

    其液體培養最適碳源為葡萄糖、市售白糖；最適氮源為酒石酸銨。在ph值為6 . 0 - 8 . 0之間生長最快，其生長周期為15d左右，最佳接種量和裝液量分別為10 - 15 %和100 - 150ml 。以上試驗結果為土生空團菌的擴大繁殖提供了理論依據。
  10. 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
  11. These results indicate that the industrialized production of g lucidum polysaccharides by liquid fermentation is completely feasible

    這些實驗結果預示著通過液態發酵的方式進行靈芝多糖的工業化生產完全是可行的。
  12. 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。
  13. For the research of g lucidum, a series of experimnents were carried out to find out the optimum medium compositions and the optimum culitivation conditions. by using liquid fermentation method, batch and fed - batch were carried out. finally, 9. 29g / l of biomass of g lucidum was obtained and 2. 208g / l of its polysaccharide was attain after 60 hour - fermentation

    在靈芝的研究中，我們進行了靈芝的培養基和培養條件的優化試驗，並在此基礎上進行了深層液態分批發酵、補料分批發酵，使靈芝的生物量達到了9 . 29g l ，靈芝多糖的產量在60h時達到了2 . 208g l ，合成速率為0 . 036g
  14. The crude cellulases from liquid fermentation of b - 6 and ass. 3711 were isolated and purified by ( nh4 ) so4 precipitation, sephadex g - 100 and deae - sepharose cl 6b column chromatography. the cmcase components were purified and some of their physical and chemical properties were studied

    本文將液體發酵的酶液經硫酸銨分級沉澱、柱層析后得電泳純cmcase組分，並對as3 . 3711和b - 6來源的cmcase酶解動力學和理化性質作了比較研究。
  15. Optimizing liquid fermentation conditions of protease by bacillus subtilis b

    菌株產蛋白酶液體發酵條件優化
  16. Studies on the liquid fermentation for nattokinase by bacillus natto

    納豆菌液體發酵生產納豆激酶的研究
  17. Study on the optimization of nattokinase liquid fermentation by bacillus natto

    納豆激酶液體發酵條件研究
  18. Study of liquid fermentation conditions optimization on nattokinase

    納豆激酶液體發酵條件的優化研究
  19. Bacillus subtilis protease produced by liquid fermentation of sea cucumber culture medium

    溶栓納豆菌的篩選鑒定及其發酵特性研究
  20. On the basis of recent research and production practice, the experiments deployment into corn vinegar drink with corn vinegar which is brewing through liquid fermentation, and studied the causes and solutions to produce precipitation, eventually got health corn vinegar drinks with the best flavor and nutritional value

    摘要實驗根據近年來科研和生產實踐的研究結果，將經過液態發酵釀造成的玉米醋調配成醋酸飲料，並研究了此飲料產生沉澱的原因及解決方法，最終得出具有最佳風味和營養保健價值的玉米醋飲料。
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