1) concentration
菌体浓缩
1.
In the production of DVS cultures and the period of bacteria concentration,the optimal conditions of concentration by centrifugation and vacuum freeze-drying was studied.
阐述了在直投式发酵剂的制备过程中对菌体浓缩过程的研究,分别讨论了离心浓缩和真空冷冻浓缩过程的最佳条件,最终确定离心浓缩时发酵液pH控制在7。
2) bacteria
菌体
1.
The dominant bacteria were obtained by using perennial petroleum polluted soil as the bacteria source,the diesel oil as the unique carbon source,through to domesticating,filtrating and separating bacteria.
确定了菌体对柴油降解的最适条件:pH值为6。
2.
It is reported that there is some reseam on the way ofbacteria seperated and optimum condition in the inosine fermentationbroth.
报导肌苷（简称ＨｘＲ）发酵液中菌体分离的方法及其最佳条件确定的一些研究工作。
3) thallus
菌体
1.
Thallus of Clostridiumwelchii has whole thallusantige.
而针对该病的检测尚无一套完整的血清学技术，因此，本研究将提取的D型魏氏梭菌制成菌体抗原，并建立了检测该病的间接ELISA方法。
4) mycelium
菌体
1.
Fermentation of producing mycelium protein feetstuff from beet alcohol wastewater was studied in this article.
在此废液中可直接接入酵母菌 ,使其大量繁殖 ,生产出的菌体粗蛋白含量达 41 。
2.
The effect of the four different media test on the dry weight, polysaccharide and amino nitrogen of the mycelium was investigated, the dynamics variation of the content was studied, the composition of the protein and the amino acid of the mycelium was analyzed.
研究了鸡菌 (Terminomycesalbuminusos)液体培养过程中 4种不同培养基对菌体得率、菌体多糖和菌体氨基氮含量的影响 ,并对其进行动力学研究。
5) mycelial morphology
菌体形态
1.
Mycelial morphology are exploited a great influnence to the metabolites of fungi.
菌体形态是影响霉菌代谢的重要因素。
6) bacteriophage
噬菌体
1.
Methods for preventing the contamination of bacteriophage in the processing of fermented yogurt;
酸奶发酵过程中防止噬菌体感染的措施
2.
Methods for protecting bacteriophage in dairy industry;
危害乳业的噬菌体的预防对策
3.
Isolation and Characterization of 4 Bacteriophages Strains in Yoghurt;
4株酸奶噬菌体的分离及其生物学特性
参考词条
补充资料：密环菌浓缩液工艺流程
密环菌浓缩液工艺流程
培养基的配置→灭菌→接种→发酵培养→发酵菌丝体→浸泡→过滤→真空浓缩→浓缩液
↓
排渣
培养基的配置→灭菌→接种→发酵培养→发酵菌丝体→浸泡→过滤→真空浓缩→浓缩液
↓
排渣
说明：补充资料仅用于学习参考，请勿用于其它任何用途。