查询词典 fermentation

The variation in production of mycelium and extracellular polysaccharide during the fermentation of Russula vinosa was studied. The effects of culture conditions, including carbon source, nitrogen source, mineral salt, temperature, pH, culture time and medium volume, on the production of mycelium by submerged fermentation of Russula vinos were investigated.

研究了正红菇在发酵过程中菌丝体及胞外多糖产量的变化趋势，碳源、氮源、无机盐以及发酵温度、pH值、时间和装液量等因素对正红菇液体深层发酵菌丝产量的影响。

First, the fermentation of residue with Saccha romyces cerevisia was studied. In the process of fermentation, the effects of temperature, initial pH, inoculums size, carbon and nitrogen addition , cultivation time were discussed.

通过对残渣成分的分析，以及温度、初始pH、接菌量、添加C、N源及发酵时间等对单菌发酵残渣时啤酒酵母生长的影响，得出：在35℃、初始pH6.0、接菌量10%、发酵24h的条件下，粗蛋白含量由发酵前的5.3%提高到发酵后的6.5%，提高幅度为22.6%。

The optimum technological parameters were the ratio of beer Saccharomycete to Lactobacillus plantarum 1︰2, the quantity of inoculation 0.9%, the fermentation temperature 28℃, and the fermentation time 24 h.

了降低牛肉香肠中的胆固醇含量，采用饱和D-最优试验设计方法优化香肠的工艺参数，以胆固醇降解率和感官评定为指标值，通过回归分析建立目标函数的数学模型，从而确定最优加工工艺参数为：啤酒酵母菌、植物乳杆菌配比为1︰2，接种量为0.9%，发酵温度为28℃，发酵时间为24 h。

And yellow serofluid (4%)were used as main materials to produce white vinegar by liquid fermentation, with the fermentation time of 4 d.

3%食用酒精、4%黄浆水为原料，采用液态发酵的方法酿制白醋，发酵时间仅为4d。

The method has the advantages that: the high-concentration substrate inhibition is eliminated and nutritive materials are also supplemented through controlling the pH value in the fermentation environment and supplementing a carbon source and the substrate, so the thalli can grow in the suitable environment, the content of phenyllactic acid reaches 6 to 20g/L after the fermentation, the process is simple, the environmental pollution is less, the operation is convenient, and the output of phenyllactic acid is high.

本发明的优点是：通过控制发酵环境的pH，并补加碳源和底物，既解除了高浓度的底物抑制，又补充了营养物质，使得菌体能够在适宜的环境下生长，发酵结束后，苯乳酸的含量达到6～20g/L，工艺简单、环境污染小、操作方便、苯乳酸的产量高。

The methanol contents of carambola wine fermented from fresh and frozen carambola juice were 33 and 74 ppm respectively. The alcohol content, soluble solid, specificity gravity, pH and titrable acid are almost the same during the fermentation of carambola juice and puree, the methanol content of the must would increase as the fermentation progressing. The methanol content of the wine fermented from carambola juice and carambola puree were 74 and 256 ppm respectively, so the separation of the pulp from carambola puree can decrease the methanol content efficiently in carambola winemaking.

新鲜及冷冻杨桃汁经发酵后，甲醇含量分别为33及74 ppm，杨桃汁与杨桃泥在发酵期间其酒精度、可溶性固形物、比重、pH、可滴定酸的变化情形相似，而甲醇则随著发酵时间增加而增加，杨桃汁及杨桃泥所酿造之杨桃酒其甲醇量分别为74 及256 ppm，结果显示杨桃发酵前汁渣分离将可有效降低杨桃酿造酒中甲醇含量。

One integrative transformant was obtained through PCR and phenotype identification, designated as A.oryzae ONL1. The 7-day fermentation broth of A.oryzae ONL1 could hydrolyze tributyrin verified by forming transparent cleared zone on tributyrin plate, and the enzyme activity reached 2.5 U/mL. The SDS-PAGE electrophoretic map of the fermentation broth demonstrated that there was a typical RML band at 32.5 kDa.

其培养7天的培养液上清在以三丁酸甘油酯为底物的平板上形成清晰的水解透明圈，碱滴定法酶活测定表明培养液酶活可达2.5 U/mL，培养液上清的SDS-PAGE图谱在32.5 kDa处有RML的特征条带。

During the stationary phase of fermentation, cell productivity was slightly reduced. MgSO_4 and tryptone have the positive effect on the product synthesis and cell growth respectively. Based on these conclusions, MgSO_4 and tryptone were added to the feed medium to enhance the production of polysialic acid. Variable feed rate policies were applied to the fed-batch fermentation process and the final biomass and polysialic acid production were both increased by 40 percent.

通过摇瓶实验研究了大肠杆菌发酵过程中菌体生长和产物合成的影响因素，结果表明：产物合成与菌体生长是相耦联的过程，菌体生长受到菌体代谢产物的抑制作用，聚唾液酸的合成不受代谢产物的抑制作用；发酵进入稳定期后菌体的生长和生产能力有所降低；硫酸镁和胰蛋白胨分别对产物合成和菌体生长有一定的促进作用。

The medium composition and some fermentation parameters were studied by cross test and single factor experiments. The optimal conditions are as flows: Tryptone 0.76 %, Bean powder 1.0 %,initial pH 8.0, temperature 28 ℃, inoculation quantity 8 % and loading volume 30 %. Under optimal conditions, the maximum yield of biomass and microbial lipids reached 29.8 g/L and 11.7 g/L, respectively, which was 2.59 times and 2.05 times of those cultured in the original medium, after 9 days fed-batch co-fermentation in shake-flask.

采用单因子和正交实验对培养基组成和发酵条件进行了优化，结果表明，诱变菌在温度28 ℃，pH 8.0，接种量8 %，装液量30 %，蛋白胨0.76 %和豆粕1 %，分批补糖的最优发酵条件下发酵9 d，生物量和菌体油脂积累量分别达29.8 g/L和11.7 g/L，较出发菌提高了2.59倍和2.05倍，同时原料糖利用率达到99.4 %。

Due to the gradually in-depth study on gene, biological fermentation technology and strain, as well as the resistance to the chemical synthetic product, the bio-engineering fermentation technology achieves unparallel development and is widely applied in the fields of medicine, food and chemical engineering.

由于人类对基因、生物发酵技术、菌种研究的逐步深入，以及人们对化工合成产品的抵制，生物工程发酵技术得到了空前的发展，并在医药、食品、化工领域得到了广泛的应用。

Foods high in this vitamin include oily fish such as salmon, tuna and, and fish liver oils.

维生素D含量高的食物包括诸如大麻哈鱼、金枪鱼和鲭鱼之类的油鱼以及鱼肝油。

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