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1)  bottom fermentation
低层发酵
2)  low temperature fermentation
低温发酵
3)  low-temperature fermentation
低温发酵
1.
Aroma components in Pinot Noir dry red wine at low-temperature fermentation
低温发酵条件下黑比诺干红葡萄酒香气成分的研究
2.
And the key techniques on the aroma and color low-alcohol sweet red wild grape wine and low-temperature fermentation were solved.
确定了采用、榨汁、发酵等工艺,并解决了低醇甜红山葡萄香气和色泽问题及低温发酵的技术关键。
4)  submerged fermentation
深层发酵
1.
Optimization of submerged fermentation parameters for high-yield flavone-producing strain of Phellinus baumii;
桑黄黄酮高产菌株深层发酵条件的优化
2.
Optimization of submerged fermentation medium of coprinus comatus;
鸡腿蘑深层发酵培养基的优化
3.
Study on submerged fermentation of corprinus sterqulinus Fr.;
粪鬼伞深层发酵培养的研究
5)  Submerged culture
深层发酵
1.
Production of monacolin K in submerged culture by citrinin-free Monascus species;
不产桔霉素的红曲霉菌种深层发酵生产莫纳可林K
2.
The optimum formula for the preparation of flavoured yoghurt from the submerged culture filtrate of Ganoderma lucidum as the major material was studied.
研究以灵芝深层发酵滤液为主要原料 ,生产风味型酸奶的最适配方。
3.
In this work, a three-level Box-Behnken factorial design was employed combining with response surface methodology (RSM) to optimize the medium composition for the production of the mycelial biomass and exo-polymer in submerged cultures by Grifola frondosa GF9801.
利用BoxBehnken3×3设计优化了影响灰树花深层发酵菌丝体和胞外多糖生产的主要培养基组成,碳源(葡萄糖)、氮源(蛋白胨)和无机盐(KH2PO4),响应面分析结果表明,各因素及其交互作用对响应值灰树花菌丝体和胞外多糖产量均存在显著的相关性。
6)  layers of fermented grains
发酵醅层
1.
The chromatograph skeleton components were analyzed respectively in the distillation of Luzhou-flavour liquor in view of different layers of fermented grains, different liquor yield and different distillates and a set of technical parameters was summarized.
在浓香型白酒提取蒸馏的过程中 ,针对发酵醅层、产酒量、馏分的不同 ,分别进行色谱骨架成分分析 ,探讨并总结了一套工艺参数 ,结果表明,这套摘酒方案对指导生产具有一定的应用价值。
补充资料:氨基酸发酵
分子式:
CAS号:

性质:利用微生物发酵生产各种氨基酸的过程。如谷氨酸、赖氨酸、苏氨酸、苯丙氨酸等,常用营养缺陷型或用多重同类物抗性法与添加前体等方法来提高产量。如用北京棒状杆菌高丝氨酸、苏氨酸、亮氨酸营养缺陷型AS1563生产赖氨酸的过程。

说明:补充资料仅用于学习参考,请勿用于其它任何用途。
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