English translation for "液态发酵"
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- liquid state fermentation
Related Translations:
液态化合物: liquefied compound 液态蜜: liquid honeyrun honey 液态极限: liquid limitsticky point,upper plastic limit 液态水: aqueous waterliquid water 环境液态含水量: ambient liquid waster contentambient liquid water content 液态熔剂法: liquid-flux process
- Example Sentences:
| 1. | Progress in research of the fibrinolytic enzyme in fermented soy sauce
海参液态发酵制备枯草杆菌蛋白酶的研究 | | 2. | Discussion on improvement quality of vinegar produced with submerged fermentation
关于提高液态发酵食醋质量的探讨 | | 3. | Study on the submerged fermentation culture medium producing red pigment by monascus
红曲霉液态发酵生产红色素的培养基配方优选 | | 4. | Primary study on pectinase processing condition by liquid - state fermentation with aspergillus niger
黑曲霉液态发酵生产果胶酶的工艺条件初探 | | 5. | Study on the technologies of liquid - state fermentation for producing pectinase with aspergillus niger
黑曲霉液态发酵生产果胶酶的工艺条件初探 | | 6. | These results indicate that the industrialized production of g lucidum polysaccharides by liquid fermentation is completely feasible
这些实验结果预示着通过液态发酵的方式进行灵芝多糖的工业化生产完全是可行的。 | | 7. | First , the factors which had an influence on the liquid - state tunning of m12 - 69 producing monaclin k were studied , including carbon source , nitrogen source , initial ph value , culture temperature and time
首先，研究了碳源、氮源、起始ph值、培养温度及时间等因素对m12一69液态发酵的影响。 | | 8. | On the basis of recent research and production practice , the experiments deployment into corn vinegar drink with corn vinegar which is brewing through liquid fermentation , and studied the causes and solutions to produce precipitation , eventually got health corn vinegar drinks with the best flavor and nutritional value
摘要实验根据近年来科研和生产实践的研究结果，将经过液态发酵酿造成的玉米醋调配成醋酸饮料，并研究了此饮料产生沉淀的原因及解决方法，最终得出具有最佳风味和营养保健价值的玉米醋饮料。 | | 9. | A . niger m - l which was screened in our laboratory produced a strongly a - transglucosidase . in this paper , studies on the fermentation conditions , purification and characterization of a - transglucosidase and its necessary groups was carried out in this dissertation . the main reports were as following : the fermentation conditions in shaking flasks were investigated by the method of single - factor analysis , the suitable main medium was achieved : which contained 4 % a , 2 % b and 1 % g ; the a . niger m - l was inoculated into 100ml medium in flask , shaking in 33 c at 140r / min for four days , with initial ph6 . 5 and 6 % inocula volume ; adding 0 . 1 mmol / l methyl a - d - glucopyranoside had inductive effect on enzyme formation , the a - transglucosidase activity amounted to 296 . 05u / ml
本研究以黑曲霉m - 1为出发菌株，对其-葡萄糖转苷酶的产酶影响因素、纯化、酶学性质以及必需基团进行系统的研究，结果如下：通过对影响黑曲霉m - 1产-葡萄糖转苷酶的单因素分析，得液态发酵生产-葡萄糖转苷酶的最适产酶条件为： 4 a ， 2 b和1 g ；在33 ，起始ph值为6 . 5 ，转速为140r min ，接种量为6 ，装液量100ml条件下，发酵4 . 0d ，酶活力达296 . 05u ml ，添加0 . 1mmol l的酶作用底物甲基- - d -葡萄糖苷对产酶的诱导作用最大。 |
- Similar Words：
- "液态二氧化硫 苯抽提过程" English translation, "液态二氧化硫-苯抽提过程" English translation, "液态二氧化硫抽提过程" English translation, "液态二氧化碳" English translation, "液态二氧化碳槽车" English translation, "液态反应注塑" English translation, "液态放射性废物系统" English translation, "液态废物" English translation, "液态废物处理系统" English translation, "液态废物监测罐" English translation
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