yeast fermentation 中文意思是什麼
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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。 -
Shake - flask culture condition of lysine fermentation were studied with czl. appropriate feeding of organic niteogen sources was favorable for fermentation jn our experiment, the concentations of the yeast extract and beef extract were 15g / l and 25g / l. the initial ( nh02so4 and glucose concentrations suitable for fermentor production ranged form 55g / l and 150 - 180g / l respectively
通過搖瓶發酵實驗初步確定czl的發酵條件為：初糖： 150 - 180g / l ，採用無機氮源和有機氮源配和使用，最佳組合是：硫酸銨質量濃度為55g / l ；酵母膏質量濃度為15g / l ，牛肉膏質量濃度為25g / l為最佳。 -
The study on optimal control of yeast fed - batch fermentation for ergosterol production
酵母生產麥角固醇流加培養過程的優化 -
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。 -
Yeast play an important role in fermentation industry, but some could cause unpleasantodour or form white pellicle in soy sauce
摘要酵母菌在發酵工業有重要作用，但是有些酵母卻是釀造工業中的雜菌，使成品醬油產生不愉快的臭氣或形成白膜。 -
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。 -
The deleted mutant pap gene was also cloned into yeast secreted expression ppic9k vector to form ppic9k ~ 3, then the vector was transferred into pachia pastoris gs115 strain. the specific expression protein was secreted into the medium after inducing with methanol and the protein amount reached about 50 - 60 u g per millilitre measured by uv - absorbed methods in the supernatant of the medium via high density fermentation. sds - page results showed that there was one protein band in the gel which molecular weight was about 34ku
將缺失型pap基因克隆于酵母分泌型表達載體ppicgk構成重組載體，然後導入畢赤酵母（ p8chianastoris ）菌株gslls細胞中，在甲醇的誘導下，經過酵母高密度發酵進行pap的表達，經sds page分析，結果表明，在培養基上清液中含有一明顯的特異性蛋臼條帶，大小為34ku ，經western blotting分析，該蛋白與法國pap抗血清有特異性反應，體外活性檢測表明該蛋白對tmv的侵染性具有高度的抑制性，說明該pap基因在畢赤酵母gs中也得到了正確表達。 -
A - acetolactate decarboxylase is critically important in beer industry. during beer or wine fermentation, the yeast produces a - acetolactate, and the a - acetolactate can be spontaneously decarboxylated into diacetyl
5 ）是啤酒工業中使用的一種重要酶制劑，它可以降低啤酒中雙乙酰的含量，加快啤酒的成熟，提高啤酒質量。 -
This study gives the prime reference for the new technology of alcoholic fermentation with immobilized yeast coupling with extractive solvent
為固定化酒精酵母乙醇發酵與溶劑萃取耦合新工藝的開發研究提供初步資料。 -
The problems in continued fermentation of alcohol with fixed yeast
固定化酵母在酒精連續發酵中的幾個問題 -
The alcoholic fermentation is then allowed to proceed with the yeast converting the grape juice to alcohol and carbon dioxide
酒精發酵是酵母將葡萄汁轉化為酒精和二氧化碳。 -
In such a natural fermentation, a complex succession of changes take place in the yeast population.
在這種自然發酵過程中，酵母區系發生一系列復雜的變化。 -
Shake flask fermentation experiments showed that the expression of the intracellular vhb in the yeast strain pichia pastoris gs115 / ppic9m / ppic3. 5k improved monellin production. secreted monellin is about 0. 3g / l
Vhb在胞內的成功表達，使重組畢赤酵母高甜度monellin的分泌表達量提高了20 % ，達0 . 3g / l 。 -
Apple brandy fermentation with bolting free yeast was studied proper medium composition and distillation method were chosen from the result of experiments. the optimum operation condition for brandy fermentation was presented. the brandy produced was of mellow ， delicious flavor a preliminary approach for isolating yeast from fermentation alcohol was set up
採用經試驗所篩選的菌種，進行了分批發酵生產蘋果白蘭地的研究，選擇了適宜的培養基配方和蒸餾方案，確定了較佳的生產工藝條件，對生產過程中酵母的分離進行了初步探討。 -
Acid protease gave play to synergetic action in liquor fermentation manifested as dissolving the granules of fermentation materials, advancing microbial propagation, decomposing protein to produce flavoring materials, and degrading yeast tropina
摘要酒用酸性蛋白酶在白酒釀造的發酵過程中起協同作用，具有溶解發酵原料的顆粒、促進微生物繁殖、分解蛋白質生成香味物質、降解酵母菌體蛋白等多種功能。 -
The elements affecting the formation of high alcohols include raw material, composition of malt liquid, sorts and quantity of yeast, fermentation condition, concentration of oxygen dissolution, fermentation degree and storage period
影響高級醇形成的主要因素包括原料、麥汁的組成、酵母菌種類和接種量、發酵條件、溶解氧濃度、發酵度和貯存期。 -
Studying on the effects of nitrogen sources, carbon sources and other influence factors has optimized the lipase fermentation conditions for the strain. the optimal medium composition for the lipase production is ( % ) : yeast extract 1
對菌株lz1進行產酶條件優化研究，發現碳源和氮源的種類，碳氮源比值以及細菌發酵的初始ph值對酶產量影響最大。 -
Beer brewing by immobilized yeast fermentation
固定化酵母發酵生產啤酒飲料 -
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。
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