vinegar bacteria

vinegar bacteria的基本解释

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醋酸细菌属

与vinegar bacteria相关的网络例句 [注：此内容来源于网络，仅供参考]

Taking loquat as material, the enzymatic hydrolysis technology was used to improve the juice yield. Using screening superior acetobacter for the fermention of loquat wine and the Loquat vinegar acetification technique with carrier adsorption, the acid-producing rate could reach more than 85%, combinedwith the technique of nonthermal removal bacteria and the technique of rapid artificial vinegar aging, the quantity of Loquat vinegar was improved.

以枇杷为原料，采取酶解技术提高出汁率；以筛选的适宜菌株进行枇杷的酒化及采用固定化高活力醋化，乙酸得率可达85%以上，结合使用非热除菌保藏、快速人工催陈技术，提高枇杷果醋的品质。

Using greengage as the raw material, the juice yield could improve 12% by the enzymatic hydrolysis technology. Using screening superior acetobacter for the fermention of high fruit acid greengage wine and vinegar, and the acetate production was up to 80%, the quantity of greengage vinegar was improvedwith the technique of nonthermal removal bacteria and the technique of rapid artificial vinegar aging.

以适宜成熟青梅为原料，采取酶解技术，提高出汁率12个百分点；以筛选的适宜菌株进行高果酸（4.4%）青梅全汁酒化和醋化，乙酸得率可达80%以上；结合使用非热除菌保藏、快速人工催陈技术，提高青梅果醋的品质。

Results Different concentrations of vinegar with different disinfection duration showed significantly different bactericidal effect on Staphylococcus, Escherichia and Candida albicans (F=6.89~156.83, P.05). The effect was better along with higher concentration and longer duration. The average kill rate against natural bacteria on hands was 0.9915±0.0032 after exposed to vinegar solution for 2 min. The average kill rate against natural bacteria on kitchenware, such as table top, chopping block, knife, cupboard, porcelain bowl and the surface of refreshing box of the refrigerator were all above 0.9720 when cleaning and polishing with vinegar solution for 10min. The bactericidal efficacy of vinegar against natural bacteria in room air was enhanced with fumigating duration prolonged (F=1212.13, 5024.46; P.05), while lowered when there were persons in it (t=5.08-30.48, P.05). The content of acetic acid in vinegar dropped by 8.372 g/L when it was stored at 54℃(relative humidity 0.75) for 14 days.

结果 不同浓度的食醋溶液作用不同时间对金黄色葡萄球菌、大肠杆菌和白色念珠菌的杀灭效果不同，浓度越大、作用时间越长杀菌效果越好(F=6.89~156.83，P.05)；对手自然菌作用2min，平均杀灭率为0.9915±0.0032；对厨房内台面、砧板、菜刀、碗柜、瓷碗、冰箱保鲜室表面擦拭消毒10min，对自然菌的平均杀灭率在0.9720以上；对室内空气自然菌的杀灭率随熏蒸时间的延长而提高(F=1212.13、5024.46，P.05)，当室内有人时，杀灭率有所降低(t=5.08~30.48，P.05)；置于54℃恒温箱（相对湿度≥0.75）存放14d，醋酸总含量下降