查询词典 fermentation

TN91# strain fermentation could increase fermentation speed and improve wine quality and wine alcoholicity by TN91# strain fermentation was as high as 12.8 %, 14.3 % higher than that by parent strain fermentation.

TN91#菌株在发酵周期内酒精度为12.8 %vol，比出发菌株提高了14.3 %，且该菌株在起酵速度及增加果酒品质方面都有提高。

The steps for preparing insecticide include: first shaking flask for fermentation, adding amidon, soya bean cake powder, cotton cake powder, protease leather, yeast powder, maize milk, magnesium sulfate heptahydrate, monobasic potassium phosphate, dibasic potassium phosphate, calcium carbonate alpha-amylase and make-up water by ratio in culture medium with 100 unit volumes; secondarily filling 100ml culture mediums in triangular bottle, then seeding BTH-13 after disinfection and culturing them until the brood-cell pulls off under finite temperature; third adopting the selected culture medium and fermenting them in full-automatic fermentation tank, acidifying the fermentation liquor after the fermentation, adding the emulsifier, and directly performing spray-drying after the compression of the fermentation liquor to prepare the wettable powder.

制备杀虫剂的步骤是：首先是摇瓶发酵，在100单位体积的培养基中，按比例加入淀粉、豆饼粉、棉饼子粉、蛋白胨、酵母粉、玉米浆、七水硫酸镁、磷酸二氢钾、磷酸氢二钾、碳酸钙、及α-淀粉酶，补充水；其次是在三角瓶中装100ml培养基，灭菌后接种BTH-13，在一定温度培养至芽孢脱落；第三是采用筛选出来的培养基，在全自动发酵罐中进行发酵，发酵结束后发酵液酸化，加入乳化剂，酵液浓缩后直接喷雾干燥制备可湿性粉剂。

This experiment on the fermentation of multiple water samples for coliform determination of three phases: the beginning of the fermentation test, flat panel to verify the separation and recovery fermentation, fermentation of the final restoration coliform test there exist, then in accordance with the beginning of the fermentation tube tests positive the greatest possible number of investigations the number of coliforms coliform report the number of keys.

本实验中阐述的多管发酵法对水样中大肠菌群的测定包括三个阶段：初发酵试验，平板分离和复发酵验证，经最后复发酵试验验证实有大肠菌群存在后，再根据初发酵试验的阳性管数查大肠菌群最大可能数检索表报告大肠菌群数。

The effects of raw material treatment, Jerusalem artichoke flour concentration, initial pH value on the ethanol fermentation performances of Schizosaccharomyces pombe were investigated in a shaking flask, at the same time, the effects of the constant-pH fermentation and the uncontrolled-pH fermentation, aeration rate on the ethanol fermentation were also studied in a 5 L jar fermenter.

在摇瓶中考察了原料预处理方法、原料浓度和初始pH值对乙醇发酵的影响，进而在5 L发酵罐中考察了未调控pH值和恒定pH值与通气情况对乙醇发酵的影响。

The dominant species of fungus are Penicillium, Cladosporium and Aspergillus, and size distribution ranges between 2.1 and 3.3 m. The dominant species of bacteria are Glucose-Non-Fermentation and Micrococcus, and size distribution of the bioaerosols are 0.65 to 1.1 m and 2.1~3.3 m respectively.

真菌的优势菌种为Penicillium， Cladosporium， Aspergillus，大多数粒径分布2.1~3.3 m之间；细菌的优势菌种为Glucose-Non-Fermentation， Micrococcus，大多数粒径分布在0.65~1.1 m及2.1~3.3 m之间。

The results showed that the bacteria B7 came into the logarithmic growth phase for 5 h culture. Both the fermentation liquid and its filtration could inhibit C. colhounii effectively, and the fermentation of dilution l0 times also showed significant differences compared with the control. The inhibiting effect of its fermentation media filtration was even more significant in the optimizing test, with the maximal inhibition rate of 100%. The best fermentation condition was 0.5% glucose, 0.1% ammonium muriate, without extra mineral, pH 5.4, temperature 28℃. Based on the morphological properties and 16S rRNA sequence, the bacterium B7 was identified as the Bacillus subtilis.

结果表明，该菌体在培养了5h后即进入对数生长期；B7细菌的发酵液原液和无菌滤液均能抑制病原菌的生长，其中发酵液原液的10^3稀释液的抑菌效果仍与对照之间存在显著的差异；发酵条件优化试验中发现该细菌的无菌滤液最大抑菌率达100%，最佳发酵条件为葡萄糖0.5%、氯化钱0.1%、不加无机盐、pH5.4，温度28℃；结合形态学特征和16S rRNA的序列分析，将该菌株鉴定为枯草芽孢杆菌。

Schizosaccharomyces pombe is widely used in fruit wine production because it could degrade malo-ethanolic fermentation.

粟酒裂殖酵母由于可降解苹果酸(malo-ethanolic fermentation)而被广泛应用于葡萄酒等果酒的酿造。

The experimental results suggested that there were some rules during the fermentation as follows: pit temperature increased rapidly and then dropped at the beginning of the fermentation and kept stable eventually at 20～22 ℃; there was slight change in yellow water pH value at first and then pH value decreased gradually in middle fermentation stage and finally kept stable; the change rules of total acids of yellow water were opposite to pH change rules; the reducing sugar of yellow water increased at first and then dropped and kept stable eventually; there was almost no change in alcohol content of yellow water in prior fermentation period, and then it increased rapidly and dropped slowly and finally kept stable; gas production rate was as high as 550 L/d within the first week in fermentation and then dropped undulatingly and changed to zero or even negative gas production rate.

窖池温度在发酵前几天迅速升高，然后下降，最后趋于稳定，保持在20～22 ℃；黄水pH开始变化不大，中间逐渐下降，最后趋于稳定；黄水的总酸变化与pH相反；黄水中还原糖先升高后下降，最后基本保持稳定；黄水中酒精含量在发酵前期变化不大，后期先是迅速升高，然后缓慢下降，最后趋于稳定；在发酵前期一周内，产气量很大，最高达550 L/d；之后产气量呈波动式下降并逐渐平稳，最后趋于零甚至负产气量。

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。

On the basis of a brief introduction of the development history and operating principles of the ethanol continuous fermentation progress coupled with the separation by membrane, the fermentation mechanism, the fermentation technique, the fermentation way of celluloses are briefly narrated. And great emphasis is placed on the progress of ethanol continuous fermentation reviews.

在简述乙醇连续发酵与膜分离耦合过程的发展历史和技术实施基础上，介绍了纤维素类物质的发酵机制，发酵工艺，发酵方式，着重介绍了乙醇串联连续发酵过程。

We are interested in your suggestions about appointing us to be the single dealer.

对贵方建议由我方担任独家经销商一事，我们颇感兴趣。

Three types of empty-shell marriages have been identified. In a devitalized relationship husband and wife lack excitement or any real interest in their spouse or their marriage.

一种是死气沉沉的婚姻：在这种婚姻关系中夫妻俩对于配偶或婚姻缺乏激情，或者缺乏真正的兴趣。