1) fermentative activity
发酵活力
1.
Variations in fermentative activity of Streptococcus thermophilus before and after lyophilization;
嗜热链球菌真空冷冻干燥前后发酵活力变化
2.
Based on the determination of optimal parameters for fed batch culture from continuous culture, a correlation, which describes the relationship between fermentative activity ( FA ) and specific growth rate (μ), was obtained.
首先优化了面包酵母生产过程中分批培养阶段的操作条件，然后在连续培养实验的基础上，确定了面包酵母流加培养的最佳参数，并得出了发酵活力与比生长速率之间的关联式。
2) activity
[英][æk'tɪvəti] [美][æk'tɪvətɪ]
发酵活力
1.
Effect of pH on activity of lactic acid bacteria
不同pH值培养乳酸球菌对其发酵活力的影响
2.
Biomass and activity of lactic acid bacteria are important for starter.
研究了单一温度培养模式和变温培养模式对乳酸菌发酵活力和生物量的影响。
3) starter's activity
发酵剂活力
5) fermenting power
发酵力
1.
The determination methods of Daqu"liquor-producing power"was investigated and the determination methods of liquefaction power,saccharifying power and fermenting power of traditional Daqu was compared to introduce the measure index-"liquor-producing power"to guide liquor production in practice.
通过对大曲“酒化力”检测方法的探讨,并与传统大曲生化指标中的液化力、糖化力和发酵力检测方法对比研究,确立了对现实酿酒生产具有指导意义的大曲产酒能力衡量指标———“酒化力”,以“酒化力”指标衡量不同贮存时间和不同感官等级的大曲,其“酒化力”基本趋于一致,进而印证了这种“酒化力”的检测方法具有现实指导意义。
2.
Hayduk's flour dough deter-mination method was applied in the determination of the fermenting power of waste yeast and active dry yeast.
采用黑达克(Hayduk's)面团测定法测定了啤酒废酵母和活性干酵母的发酵力。
3.
It also studied the selection of a starter,discussed the change of fermenting power and the quality of yogurt after continuous culture.
讨论了家庭型酸奶制备的基本工艺条件,分析了接种量、加糖量和发酵温度等发酵条件对酸奶质量的影响,同时对发酵剂的选择、连续转接后发酵剂的发酵力变化、连续转接酸奶的质量等问题作了研究。
6) fermentation activity
发酵力
1.
The different additive amount of Mulberry leaf which would affect the species and numbers of microbe,the sacharifying power,liquerfying power and fermentation activity in Xiao koji were studied.
研究了不同添加量的桑叶对小曲的微生物种类和数量、糖化力、液化力及发酵力的影响。
2.
This experiment used potato juice,activation fluid and potato juice mixed with acti-vation fluid,activated two Chinese- built dry yeast:Danbaoli and Meishan,and also deter-mined its fermentation activity.
本试验利用土豆汁、活化液、土豆汁加活化液对丹宝利和梅山两种国产干酵母分别进行了活化，并测定其发酵力。
3.
27×103 cells /g,respectively in dried Qu,and the saccharifying and liquefying power and the fermentation activity of Qu were 472 mg/g·h.
探讨了不同的何首乌叶添加量对小曲中的微生物种类和数量、糖化力、液化力及发酵力的影响。
补充资料：比活力
分子式：
CAS号：
性质：S.A. 一种酶纯度的表示法，以lmg蛋白质(或蛋白氮)所含的酶活力单位数表示。比活力=活力单位数/蛋白(氮)量(mg)=总活力单位数/总蛋白(氮)量(mg)。比活力越大，表示酶的纯度愈高。
CAS号：
性质：S.A. 一种酶纯度的表示法，以lmg蛋白质(或蛋白氮)所含的酶活力单位数表示。比活力=活力单位数/蛋白(氮)量(mg)=总活力单位数/总蛋白(氮)量(mg)。比活力越大，表示酶的纯度愈高。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条