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In the different precursors, sodium caproate, sodium pyruvate, sodium succinate and sodium citrate could increase ABA production, but calcium propionate and amino acetic acid could inhibit ABA production.

微生物发酵法是近年来新兴起的脱落酸生产方法,二十世纪九十年代初,日本人应用固体发酵技术,以灰葡萄孢发酵生产ABA获成功[2 ] 。

To increase the fermentability and the yield of hydrogen,the effects of pre-processing method of molasses and fermentative conditions on cell growth and hydrogen production were investigated in batch culture.

为了提高糖蜜的可发酵性和氢转化率,采用批式发酵法研究了糖蜜前处理过程和发酵条件对Ethanoligenens sp B49生长和产氢的影响。

The results showed: no significant difference was found between the results of single tube quantitative assay method and multiple tube fermentation technique;single tube quantitative assay method showed better accurateness,precision,and reproducibility than multiple tube fermentation technique;single tube quantitative assay method was quicker and more economical.

结果表明:MUG单管定量检测法与大肠埃希氏菌多管发酵法对菌悬液、天然海水、水产品的检测结果没有统计学差异;MUG单管定量检测法检测数据的精确性高于大肠埃希氏菌多管发酵法,而且更为快速、经济。

An astaxanthin overproducing strain was obtained by mutagenesis. in 200l common stirring fomenter, 60mg/l - 70mg/l astaxanthin were harvested by fed-batch cultivation of phaffia rhodozyma. results of optimization of extract condition indicated astaxanthin productivity was 1.14mg/g by acid methods under optimal condition. this achievement reached to the leading level of the field in china, and also advanced method internationally. in the same time, it is a good basis for the further research for the fermentation of natural astaxanthin.

分离选育出虾青素高产的海洋红酵母,在200l中试罐中发酵虾青素,虾青素的产率达60-75mg/l发酵液;对天然虾青素的无毒提取技术进行研究,虾青素的提取得率为1.14 mg/g干菌体;虾青素发酵水平和提取技术水平为国际先进,国内领先,为用发酵法生产天然虾青素打下坚实的基础。

An astaxanthin overproducing strain was obtained by mutagenesis.In 200L common stirring fomenter, 60mg/L - 70mg/L astaxanthin were harvested by fed-batch cultivation of Phaffia rhodozyma. Results of optimization of extract condition indicated astaxanthin productivity was 1.14mg/g by acid methods under optimal condition. This achievement reached to the leadinglevel of the field in China, and also advanced method internationally. In the same time, it is a good basis for the further research for the fermentation of natural astaxanthin.

分离选育出虾青素高产的海洋红酵母,在200L中试罐中发酵虾青素,虾青素的产率达60-75mg/L发酵液;对天然虾青素的无毒提取技术进行研究,虾青素的提取得率为1.14 mg/g干菌体;虾青素发酵水平和提取技术水平为国际先进,国内领先,为用发酵法生产天然虾青素打下坚实的基础。

Through solid fermentation process, the mixture of sodium humate, oilcake and rice husk are mixed with bacterial liquid and inorganic elemnt solution, the final mixture is formed to various shape and fermented in solid fermentation cylinder for 2-5 days before drying, natural drying and crushing.

采用固体发酵法,将腐植酸钠、油料饼粕和谷壳粉混合,按料液比1∶0.5~1.3,加入10~30%的菌液和40~100%的无机元素溶液,搅拌均匀后制成各种形状,再装入固体发酵罐发酵2~5天,干燥,自然冷却,粉碎。

Chemical synthesis and fermentive method is the major industrial way to produce DHS, and microbial rational modification based on the development of metabolic engineering made the fermentive method more widely used.

工业上一般采用化学合成法和发酵法来生产3-脱氢莽草酸,随着代谢工程的兴起,使得更加理性改造菌株成为可能,这更加促进了发酵法的广泛应用。

In order to improve the nutrition level of cottonseed cake power and reduce the content of dissociate free gossypol,solid fermentation was adopt to research the influence factor of solid cottonseed cake fermentation such as Strains、carbon sources and original pH,quantity of inoculation,fermentation time,fermentation temperature.

摘 要:为了提高棉籽饼粉的营养水平及降低游离棉酚的含量,采用固体发酵法,对棉籽饼粉固体发酵的影响因素如:菌种、碳源、以及pH值、接种量、发酵时间、发酵温度进行了研究。

The producing conditions of hawthorn fruit vinegar by one-step fermentation were discussed by orthogonal experiment.

本文用正交试验法探讨了一步发酵法生产山楂果醋的发酵工艺条件。

In order to widen the variety of domestic drinks and health-care products,the new technology of fruit vinegar with persimmon pulp is introduced.

实验表明:用柿果浆加工柿子果醋这种加工技术克服了液态发酵法和固态发酵法的缺点,大大提高了柿子果醋的营养价值和保健药用功能。

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