发酵的

基本解释 (translations)

barmy  ·  raised  ·  sour  ·  zymotic  ·  fermentative  ·  soured  ·  sourer  ·  zymic  ·  zymogenic  ·  zymolytic  ·  barmier  ·  sours

与发酵的相关的网络例句 [注：此内容来源于网络，仅供参考]

A study on the optimal fermentation process of producing fluid fertility containing biotechnology fulvic acid from Jowar straws juice;2. The optimum mixture of biotechnology fulvic acid , Azotobacter chooroccum, Phospho bacteria and Silicate bacteria were stu.

本文以甜高粱秸秆汁为原料，通过单菌及混合菌种发酵实验确定了发酵的最佳菌种组合；利用微生物混合发酵确定了发酵菌种的接种比例、接种量、最佳氮源及其添加量；用L_9(3)~3正交设计的方法，确定了发酵的最佳pH值、发酵时间和发酵温度；研究了生化黄腐酸液体肥料和圆褐固氮菌、钾细菌、磷细菌的复配工艺，并在作物上进行了田间试验。

Based on above results, the fermentation medium and cultivation conditions were investigated and the uniform design method was used in the optimization of fermentation medium. The techniques of fed-batch culture were also investigated in this paper, with this techniques acarbose fermentation titre increased from 1416 μg/ml to 2700 μg/ml, basically reached the level of industrial production.

在此基础上，又对发酵培养基的组成及发酵条件等方面进行考察，并采用均匀设计的方法对发酵培养基的组成进行了优化；对补料等发酵工艺进行了考察，使发酵单位由原来的1416μg／ml提高到2700μg／ml，基本上达到了工业化发酵的水平。

Kinds of collections of fermented foods;②subculture technics of collections of fermented foods;③disposal and fermentable preparation of fermented materials;④metabolism and metabolic control of microbic fermentation;⑤technics and detections of kinds of fermented foods;⑥separations and distillations of fermented foods;⑦typic clarifications of kinds of fermented foods fully.

主要内容有：①各类发酵食品的菌种；②发酵食品菌种的扩大培养技术；③发酵原料的处理与制备工艺；④微生物发酵的代谢及调控；⑤发酵类食品的生产工艺及产品的检测；⑥发酵食品的分离提取等；⑦对各类发酵食品的典型实例作全面的阐述

This research studied the optimal strain combination through single strain and mixed strains fermentation from Sweet Sorghum juice. The suitable proportion and quantity of inoculation, the optimum nitrogen source and its ratio in the medium were established through mixed fermentation. The optimum pH values, fermentation time and temperature were obtained by L9 (3)3 orthogonal experiment. The optimum mixture of biotechnology fulvic acid, Azotobacter chooroccum, Phospho bacteria and Silicate bacteria were studied.

本文以甜高粱秸秆汁为原料，通过单菌及混合菌种发酵实验确定了发酵的最佳菌种组合；利用微生物混合发酵确定了发酵菌种的接种比例、接种量、最佳氮源及其添加量；用L_9(3)~3正交设计的方法，确定了发酵的最佳pH值、发酵时间和发酵温度；研究了生化黄腐酸液体肥料和圆褐固氮菌、钾细菌、磷细菌的复配工艺，并在作物上进行了田间试验。

Some of the significant parameters that can be manipulated are the temperature of fermentation, pumping over or punching down the cap, the choice of fermentation vessel (small volume open-top fermenters, versus large tanks, versus rotary fermenters), the use of prefermentation cold maceration, and malolactic in barrel—and this list is far from complete.

一些可被操作的有效参数是发酵温度，泵送或酒盖穿孔，发酵容器选择（体积小，开顶发酵的选择，或大容器，或旋转发酵），用冷浸渍先发酵，及桶内苹果乳酸发酵---这列表远没有完成。

When the molasses addition amount was 30%, the coarse-protein content of fermentation production was increased from 9.2% to 14.5%, increase range was 57.6%. Secondly, the co-fermentation of Trichoderma koningi, Saccha romyces cerevisiae, Candida utilis and Candida tropicali utilizing the residue was studied. Trichoderma koningi can growth with the residue culture medium, but the degradation of cellulose was not obvious; The impact of different microzyme on residue fermentation was different, and Saccha romyces cerevisiae was the best

在乳酸残渣单菌发酵的基础上，探讨了康氏木霉、啤酒酵母，热带假丝酵母、产朊假丝酵母不同组合对残渣发酵的影响，得出：康氏木霉可以在残渣上生长，但所产纤维素酶活很低，对纤维素的降解不明显；不同酵母菌对残渣发酵效果不同，其中以啤酒酵母最优，且在不同酵母进行组合发酵时，发酵产物中粗蛋白含量并没有出现叠加现象，效果较啤酒酵母单菌发酵并没有显著优势。

The experimental result showed that the optimum saltless fermentation conditions for Aspergillus oryzae were as follow:Fermentation temperature 60℃,fermentation time 36～42 h,the fermented soybean of higher amount NH2-N,good perfume and integrated shape was obtained.

试验结果表明：米曲霉无盐发酵适宜温度60℃，发酵时间36～42h，发酵的大豆氨基氮含量高，香味好，豆粒完整；用纳豆芽孢杆菌进行二次发酵最佳条件为：发酵温度36℃，接种量1%，发酵时间30h。

The present invention features that one kind of aerobiota is first used to ferment glucose, saccharified starch liquid, enzymolyzed cellulose liquid and other carbohydrate to produce glycerin, and one other kind of anerobic microbe is then used to convert glycerin into propylene glycol.

本发明的特征在于首先使用一种好氧微生物菌种发酵如葡萄糖、淀粉糖化液、纤维素酶解液等碳水化合物产生甘油，进而再通过另一种厌氧微生物菌种将甘油转化为1，3－丙二醇，其中第一步发酵所得到的发酵液可离心或过滤除去菌体，清液可直接进入第二步发酵或者经浓缩后作为第二步发酵的批式流加液，部分菌体可在连续发酵时循环使用；第一步发酵液也可不离心经灭菌后再进行第二步发酵。

A batches of anaerobic digestion experiments for leaves of cabbage wastes were conducted in self-manufactured anaerobic fermentation equipment. The feasibility of anaerobic digestion disposal of leaves of cabbage wastes and the effect of different concentration inoculums on anaerobic digestion were studied.

该文以废弃的甘蓝菜叶为发酵原料，在实验室自行设计的小型沼气发酵装置上进行了厌氧发酵试验，通过测定发酵过程中发酵液和沼气的各项指标，对蔬菜废弃物厌氧发酵的可行性及接种物浓度对发酵过程的影响进行了研究。

School of Pharmacy ,Chengdu University of TCM ,Chengdu 610075,ChinaAbstract:In studies on conditions of liquid fermentation of Poria cocos, the techniques of Erlenmeyer flask additional medium liquid fermentation and additional medium liquid fermentation in fermentor were studied in order to realize its industrialization in the future.

李羿[1] 万德光[2] 杨胜[1][1]成都医学院药学系，四川成都610083 [2]成都中医药大学药学院，四川成都610075摘要：在茯苓摇瓶液体发酵条件研究的基础上，进一步探讨了茯苓摇瓶补料液体发酵和发酵罐补料液体发酵的发酵工艺，为其产业化打下基础。

与发酵的相关的网络解释 [注：此内容来源于网络，仅供参考]

self-rising：渗进发酵物质的; 自然发酵的

self-reproach 自我谴责; 良心责备 | self-rising 渗进发酵物质的; 自然发酵的 | self-satisfaction 自满, 自傲

unfermented：未发酵的

unfermentable 未发酵的 不能发酵的 | unfermented 未发酵的 | unfermentedjuice 未发酵果汁

unfermented wort：未发酵的麦芽汁

unfermented must 未发酵的(葡萄)原汁 | unfermented wort 未发酵的麦芽汁 | unfilled 未填充的;空的

yeasty：酵母的/会发酵的/起泡沫的

yeastiness /发酵/起泡/不安/ | yeasty /酵母的/会发酵的/起泡沫的/ | yeats /爱尔兰的诗人名/

fermentable：可发酵的; 发酵性的 (形)

ferment 使发酵; 使骚动; 酝酿; 发酵; 骚动 (动) | fermentable 可发酵的; 发酵性的 (形) | fermentation 发酵 (名)

fermentative：促起发酵的; 发酵性的 (形)

fermentation 发酵 (名) | fermentative 促起发酵的; 发酵性的 (形) | fermi 飞米, 费密 (名)

fermentive：发酵的;有发酵能力的

fermenting wort 发酵麦芽汁 | fermentive 发酵的;有发酵能力的 | fermentogen 酶原

unfermentable：未发酵的 不能发酵的

unfencedmachinery 无防护机械 | unfermentable 未发酵的 不能发酵的 | unfermented 未发酵的

zymolytic：发酵的

zymolysis 发酵 | zymolytic 发酵的 | zymometer 发酵计

leavened：已发酵的 (形)

leaven 使发酵; 影响 (动) | leavened 已发酵的 (形) | leavening 发酵; 引起渐变的影响; 发酵物 (名)