查询词典 fermentation

In comparison with the anaerobic batch fermentation of 1,3-propanediol from saponified glycerol, the bioprocess of two successive microbial fermentations for the production of 1,3-propanediol was feasible. The yield of 1,3-propanedio was higher than that of 1,3-propanediol directly from saponified glycero with 15 h in the two-stage fermentation in a 18h batch fermentation.

玉米淀粉。微生物发酵1，3一丙二醇(1，3-propanediol，简称1，3一PD)是一种重要的化工原料，与乙二醇、l，2一丙二醇和1，4一丁二醇有着相似的性质和用途，但又有许多其他二醇所不具备的优点，尤其是1，3-PD与对苯二甲酸合成的新型聚酯——聚对苯二甲酸丙二酯所展示的许多优良特性，使1，3一PD的研究开发日趋活跃。

Finally indicated, the best seed raise conditions of T11-1 and O7-7 is: 100mL seed culture mudium in 200 mL triangle bottle ,16 hours in shake bed;It′s best component fermentation medium is: peptone 5.0,yeast extract 3.0, beef paste 2.0,xylose 60.0,K_2HPO_4 2.0,MnSO_4·4H_2O 0.04,MgSO_4·7H_2O 0.20,FeSO_4·7H_2O 0.05;The best fermentation condition is: 150mL fermentation medium in 250mL bottle,vaccinates 10 %, 48 hours in shake bed under 46℃;The output of L-lactic acid using T11-1 and O7-7 from corncob respectively were 31.30g/L and 30.88g/L,and the conversion rate respectively were 52.17% and 51.47%.

结果表明，T11-1和O7-7的最佳种子培养条件为：在200mL三角瓶中于盛装100mL种子培养基，摇床培养16h；其最佳发酵培养基组分为：蛋白胨5.0，酵母浸粉3.0，牛肉膏2.0，木糖60.0，MnSO_4·4H_2O 0.04，MgSO_4·7H_2O 0.2，FeSO_4·7H_2O 0.05，K_2HPO_4 2.0；最佳发酵条件为：250mL输液瓶装载150mL发酵培养基，接种10%，在46℃条件下摇床发酵48h；利用T11-1和O7-7进行玉米芯L-乳酸发酵，其L-乳酸产量分别为：31.30g/L和30.88g/L，转化率分别为52.17%和51.47%。

This paper studied sulfur dioxide control in alcoholic fermentation and malolactic fermentation of apple wine, and the effect of sulfur dioxide、 pH、 temperature on malolactic fermentation.

本文主要研究了苹果酒酒精发酵和苹果酸乳酸发酵中的二氧化硫的控制以及二氧化硫等因素对苹果酸乳酸发酵的影响。

Within plenty of systemic experiment just like the ability of fermentation test and the characteristic of fermentation test, F2 was screened as the best strain used in apple wine fermentation.

以实验室保藏的酵母J1，J2，M1，M2，F1，F2为出发菌株，通过测各菌株对苹果汁的发酵能力、发酵特性及发酵所得苹果酒品质的系统实验，选出F2为最佳苹果酒酿酒酵母，其对苹果汁的发酵能力强、发酵特性好，发酵所得苹果酒品质优，且酒体澄清透明、色泽橙红，具有苹果酒的典型风味，适用于果酒生产。

Application of TH—AADY in twice bottom fermentation technology of Luzhou-flavour liquor has the functions of anti-acid and anti-ester and supplement of yeast quantity which may make fermentation stable and promote fermentation effects on the basis of ensuring the liquor quality, and increase the liquor yield.

将TH—AADY应用于浓香型大曲酒双轮工艺中，能起到耐酸、耐酯性能及补充酵母数量的作用，使发酵稳定可靠，可在保证酒质的基础上改善发酵效果，提高原料出酒

Application of TH—AADY in twice bottom fermentation technology of Luzhou－flavour liquor has the functions of anti－acid and anti－ester and supplement of yeast quantity which may make fermentation stable and promote fermentation effects on the basis of ensuring the liquor quality, and increase the liquor yield.

摘 要：将TH—AADY应用于浓香型大曲酒双轮工艺中，能起到耐酸、耐酯性能及补充酵母数量的作用，使发酵稳定可靠，可在保证酒质的基础上改善发酵效果，提高原料出酒率。

We had made full use of the flavoring components in double bottom distiller′s grains and the strong fermentation properties of Angel brand TH-AADY through application of TH-AADY coupled with the techniques of double bottom fermentation, fermentation of reflux liquor and cross-steaming for thin layers etc.

在较长发酵期的优质浓香型粮食酒生产中，采用TH—AADY与双轮底发酵、回酒发酵、薄层串蒸等工艺相结合，充分利用双轮底糟中香味成分及安琪牌TH—AADY的强发酵性能，有效地提高了粮食酒的产质量，取得了较明显的生产进步和经济效

In this thesis, the submerged fermentation and solid-state fermentation of Coriolus versicolor laccase, the enzymatic characterization, and the application of laccase in indigo and gold orange Ⅱ decolorization was investigated. The major results were as follows:The laccase production by Coriolus versicolor was performed in submerged fermentation, using corn husk as carbon source and carbamide, ammonium sulfate as nitrogen source.

本文对Coriolus versicolor漆酶的液体发酵和固态发酵进行了研究，并且对Coriolusversicolor漆酶的酶学性质及其在靛蓝、金橙Ⅱ脱色降解方面的应用进行了探讨，其研究成果如下：对Coriolus versicolor漆酶的液体发酵工艺参数进行了优化，结果表明，以玉米皮为碳源，尿素和硫酸铵为氮源，利用Coriolus versicolor液体发酵产漆酶时，C／N以20为宜。

The optimum fermentation conditions at 37℃ are as follows: fermentation time 4h, inoculation amount 8%, proportion of carrot juice to milk 4:6, sugar amount added 9% and addition amount of sweet rice wine 10%. The final product of carrot koumiss has good quality, such as smooth taste, well coagulation state, no fat or whey release occurring, mild acidity and specific alcohol aroma (alcohol content 0.6%, V/V) Besides, 40% carrot juice could accelerate fermentation of Lactobacillus acidophilus.

在发酵温度37℃条件下其最佳的生产工艺为：发酵时间为4h，接种量为8%，胡萝卜汁与和鲜牛乳比例为4：6，白砂糖添加量为9%，米酒添加量为10%，可以生产出口感细腻、滑润，酸度适中，凝乳状态良好，有较浓的醇香味，酒精度为0.6%左右的胡萝卜嗜酸乳酒。

The result showed that by orange juice manually extracted,fermentation temperature 23℃,inoculated by yeast 2× 106 cfu/mL,main fermentation period 5 days,post-fermentation temperature 10℃,21 days,and aging for no less than 3 months,it can acquire desirable flavor and aroma orange wine.

结果表明：采用压榨取汁，主酵温度23℃、酵母接种量2×106cfu/mL、主酵时间5d、后酵温度10℃、时间为21d，所酿制的桔子酒果香浓郁、风味独特。

This is not an ordinary box, which is used as a background picture of the dialog box, very pretty.

详细说明：这可不是一个一般的对话框，它是用图片作为背景的对话框，非常好看。

Conceal me what I am,and be my aid for such disguise as haply shall become the form of my intent.

遮掩我的身份，帮助我，我的面具将成为我的目的。