发酵工艺

基本解释 (translations)

zymotechnique

与发酵工艺相关的网络例句 [注：此内容来源于网络，仅供参考]

The results showed:(1) Through glycosylated orthogonal test, When the substrate concentration is 1:2, glycosylated temperature is 60℃, the enzyme dosage is 0.5%and glycosylated time is 6 hours, glycosylating was at best, and the sugar concentration was 33%(2) through fermentation orthogonal test, when adding the yeast is 2.0%, proportion of Rhodiola and glutinous rice is 1:1, the temperature is 28℃, and fermentation time is seven days, alcoholicity of the wine was the highest and sensory evaluation was the best..

本文立足加工高品质的红景天糯米保健酒，主要对糖化条件，发酵工艺参数的确定，后发酵温度的确定，稳定性试验，膜过滤试验条件，营养成分分析等方面进行系统的研究，结果表明：(1)通过糖化正交试验，在底物浓度1∶2、糖化温度60℃、酶用量0.5％、糖化6h时糖化效果最好，糖液浓度33％；(2)通过发酵正交试验，在酵母添加量2.0％、红景天糯米比1∶1、发酵温度28℃、发酵时间7天生成的酒度最高，感官评价最好；(3)通过后发酵试验，选择10～15℃温度下后发酵，酒体澄清，感官评价最好；(4)从对红景天糯米酒稳定性分析中得知：酒体在低于-6℃时略有絮状物出现，酒体混浊沉淀的主要原因可能是蛋白质。

A basic knowledge of microbiology, will be detected with a microscope observation of micro-organisms, medium Preparation, disinfection and sterilization, separation and purification of micro-organisms, bacteria counting method A chemical analysis of the theoretical knowledge and can use chemical analysis methods and equipment of the components of material analysis Master fermentation process principles, understanding of beer, liquor, fermentation production technology Master protein related knowledge, PAGE gel electrophoresis technology, high-speed centrifugal Genetic engineering master the basic theory of knowledge, the extraction and purification of genes, PCR principle, gene recombination technology Master of the basic theoretical knowledge, the immobilized enzyme, the enzyme preparation Application Master of animal and plant tissue culture techniques of experimental steps studied experimental apparatus: Balance (scales, electronic scales, Analytical Balance), or acidity, spectrophotometer, liquid gas chromatography, acid-base titration apparatus, microscopes, centrifuges, ultrasonic cleaning, constant temperature oscillation incubator, super-clean table, steam sterilization pot, the pot constant temperature water bath, PAGE device apparatus, oven, fermenter, such as PCR instrument.

具备微生物理论基础知识，会用显微镜检测观察微生物，培养基的制备、消毒与灭菌，分离与纯化微生物，细菌的计数法具备分析化学的理论知识，能运用化学分析和仪器分析方法对物质的组分进行分析掌握发酵工艺原理，了解啤酒、白酒、发酵生产工艺掌握蛋白质相关知识，PAGE凝胶电泳技术，高速离心掌握基因工程的基本理论知识，基因的提取和纯化，PCR技术原理，基因重组技术掌握酶的基本理论知识，酶的固定化方法，酶制剂的应用掌握动植物组织培养技术的实验步骤学过的实验仪器：天平（台天平，电子天平，分析天平）、酸度计、分光光度计、液气相色谱仪，酸碱滴定仪器，显微镜，离心机，超声波清洗器、恒温振荡培养箱、超净工作台，蒸气灭菌锅、恒温水浴锅，PAGE电泳装置仪器、干燥箱、发酵罐、PCR扩增仪等。

With the optimization of the cultivated conditions, the recombinant fusion protein staphylokinase-hirudin was over-expressed in E.coli BL21(DE3), and the final cell density reach 115g wet cell weight per liter, the target protein is about 1.1~1.2g/L accounting for more than 30% of the total protein. The culture process in 5L fermentor was performed on 40L fermentor successfully, and indicated that the process was easy scalable.

通过对培养条件的不断优化，重组葡激酶-水蛭素融合蛋白在大肠杆菌BL21(DE3)里得到了高效表达，菌体密度最终达到115g/L以上，可溶性重组融合蛋白占菌体总蛋白的30%以上，含量约为1.1~1.2g/L.5L发酵罐的发酵工艺参数在40L发酵罐中进行了放大培养，结果表明该工艺能有效的放大，可适用于工业生产。

During the intermissive fed-batch process, the feeding medium was added 10 times separately to make the total amount of C and N sources equal to those added in the batch process, and the yield of maduramicin was improved to 9645 μgmL^(-1), which is 15.7% higher than that obtained during the batch process. In the continuous fed-batch process, the maduramicin yield reaches 10328 μgmL^(-1), which is 6.0% higher than that obtained in the intermissive fed-batch process, and is 29.4% higher than that obtained in the batch process.

在间歇补料分批发酵工艺中，分10次补加培养基，使碳、氮源的总浓度与分批发酵相同，马杜霉素发酵单位提高到9645μgmL^(-1)，比分批发酵提高了15.7%；在连续补料分批发酵工艺中，马杜霉素发酵单位可达10328μgmL^(-1)，比间歇补料分批发酵提高了6.0%，比分批发酵提高了29.4%。

The process and condition in the preparation of dextran through the fermentation of Leuconostoc mesenteriodes 0326 were discussed in the paper.The adhesive viscosity,pH value, the production of fructose and dextran,variation of molecular weight and the fermentation inducer were investigated,and the related curves of the dextran fermentation presented.

文章对由肠膜状明串珠菌L.M0326发酵生产右旋糖酐的工艺过程及条件进行了探讨，通过对其发酵过程中的粘度、pH值、果糖、右旋糖酐生成和分子量变化的研究及对发酵诱导物的考察，得到了右旋糖酐发酵工艺的相关工程曲线。

With different culture background, formed two different ferment technology,course mixed ferment and pure-blood ferment, mixed ferment was provided with the quality of multiple strain accretion, enzyme system mutual complementarity, simplified equipment, suited to produce composition complexity and exigent flavour traditional zymolytic food of our country,pure——blood ferment had the quality of strain singleness,rare pollution, suited to produce composition singleness,exigent puritg alcohol and monosodium glutamate.

中西方文化底蕴不同，形成混含发酵与纯种发酵两种不同发酵工艺路线的历程。混合发酵具有多菌共生，酶系互补，省工节能，简化工艺设备，克服中间生成物浓度过大的特点。宜于生产成分复杂，风味要求高的我国传统发酵食品，纯种发酵基质，菌株单一，污染少，宜于生产成分单一，纯度要求高的酒精，味精等产品。

Studied the effect of quality of the one step liquid to the second step fermentation rate and periods first time, confirmed the effect factor of the one step leavens process versus the second step.

首次研究了从一步发酵工艺的醪液质量对二步发酵的收率及周期影响，并确定了一步发酵工艺对二步发酵工艺影响因素。

And the optimum fermentation conditions were determined as follows: inoculation of 0.10 % YWBY in saccharifying mash, the ratio of material to water was 1∶1.0 and 9 d fermentation at 25 ℃ during chief fermentation stage, then 20 d fermentation at 22 ℃ in late fermentation stage.

确定草菇糯米甜酒的最佳发酵工艺条件：主发酵工艺条件为在糖化醪中接入0.10 %YWBY，料水比1∶0.8，25 ℃下发酵9 d；后发酵工艺条件为22 ℃下发酵18 d。

In order to ascertain Auto-circular fermentation technology of Mulberry vinegar and find out the vinegar 's ability to eliminate DPP H ., the liquid fermentation techniques of Mulberry vinegar, produced by using Auto-circular fermentor , have been analyzed and the micro-organism on the Mulberry fruit surface has been observed with microscope, the total flavones content as well as the free radical-DPPH eliminating ability in several kinds of vinegars have been tested.

为了确定桑椹醋自回淋发酵工艺，并了解其对 DPPH 自由基的清除能力，以秦巴山区桑椹为原料，采用液态自回流发酵法生产桑椹醋，从原料菌群、酒精发酵主产物和醋酸发酵主产物的动态变化趋势等方面对其工艺进行了分析，并采用比色法对桑椹醋总黄酮含量及其 DPPH 自由基的清除率进行了测定。

The present invention provides one simple and economic fermentation process for propylene glycol production.

其优点是发酵工艺简单经济，既简化了操作条件，降低了生产成本，又缩短了发酵时间，提高了生产效率，而且微氧条件下发酵液中1，3－丙二醇的浓度与厌氧发酵相当或略高一些，为微生物发酵法生产1，3－丙二醇的工业化提供了简单经济的发酵工艺。

与发酵工艺相关的网络解释 [注：此内容来源于网络，仅供参考]

E coli：大肠杆菌

31.(21分)大肠杆菌(E coli)是遗传学上的明星实验材料之一,常在生物技术上用作"工程菌".我国科学家早在1992年已成功得到能产生乙肝疫苗的转基因大肠杆菌,在一定的培养基上通过发酵工艺批量生产乙肝疫苗.下图左是大肠杆菌群体的生长曲线,

renal cortex：肾脏外皮

zymotechnique 发酵工艺, 发酵法, 酿造法 | renal cortex 肾脏外皮 | vibrion [微]弧菌(一种S形霍乱菌)

fermentor：发酵罐

发酵工艺|fermentation technology | 发酵罐|fermentor | 发酵阶段|fermentation stage

hit the sack：就寝

Harvard 美国哈佛大学 | hit the sack 就寝 | zymotechnique 发酵工艺, 发酵法, 酿造法

miso：味噌

产品介绍: 味噌(Miso)调味酱是引进日本技术,采用日本传统发酵工艺精制而成. 产品选用天然大豆、大米等酿造而成,亮泽、香醇、味美、风味独特,具有很好的滋味效果. 可做成味噌汤或作为调味料,或采用煮制、腌制食品.

cell recycle：细胞再循环[如见于发酵工艺]

cell recognition 细胞识别 | cell recycle 细胞再循环[如见于发酵工艺] | cell repository 细胞库

Vinification：酿制

Schist 片岩,页岩 | Vinification 酿制 | Controld fermentation with extended maceration, stopped by grape brandy addition. 采用浸泡发酵工艺,加入葡萄白兰地终止发酵.

Armillaria mellea：蜜環菌

蜜环菌(Armillaria mellea)是一种药、食兼用菌,其深层发酵产物中富含多种生理活性物质,具有与天麻相似的药理作用和临床疗效. 本文以蜜环菌为研究材料,采用液体发酵培养的方法,对蜜环菌的深层发酵工艺进行研究,重点对蜜环菌的液体发酵培养基进行优化设计;

Propionibacterium freudenreichii：费氏丙酸杆菌

脱氮假单胞茵(Pseudomonas denitrificans)和费氏丙酸杆菌(Propionibacterium freudenreichii)是主要的生产菌种. 与之相应,维生素B12存在好氧和厌氧2条生物合成途径,生物合成过程十分复杂,2条合成途径大体相同又各有特点. 维生素B12发酵产量的提高有待于菌种的改良和发酵工艺的改进.

new technology of producing sweet flour jam continuously with pipe fermentation：管道发酵连续生产甜面酱新工艺

离子氮-碳-钛三元共渗新工艺 new technology of ionitro-carb... | 管道发酵连续生产甜面酱新工艺 new technology of producing sweet flour jam continuously with pipe fermentation | 新提科纳尔磁铁 new Ticonal ...