查询词典 Acetobacter

Taking loquat as material, the enzymatic hydrolysis technology was used to improve the juice yield. Using screening superior acetobacter for the fermention of loquat wine and the Loquat vinegar acetification technique with carrier adsorption, the acid-producing rate could reach more than 85%, combinedwith the technique of nonthermal removal bacteria and the technique of rapid artificial vinegar aging, the quantity of Loquat vinegar was improved.

以枇杷为原料，采取酶解技术提高出汁率；以筛选的适宜菌株进行枇杷的酒化及采用固定化高活力醋化，乙酸得率可达85%以上，结合使用非热除菌保藏、快速人工催陈技术，提高枇杷果醋的品质。

The molecular weigt of Acetobacter Z127 ADH was 28.0 KDa judged by SDS-PAGE which was similar to the Entamoeba histolytica ADH(31.0 KDa) reported.4 Research on parts of ADH properties.

Acetobacter Z127中的ADH经细菌裂解液粗提、硫酸铵盐析精提、葡聚糖凝胶过滤层析三步处理纯化了5.49倍，酶活收率为48.09%。

Using greengage as the raw material, the juice yield could improve 12% by the enzymatic hydrolysis technology. Using screening superior acetobacter for the fermention of high fruit acid greengage wine and vinegar, and the acetate production was up to 80%, the quantity of greengage vinegar was improvedwith the technique of nonthermal removal bacteria and the technique of rapid artificial vinegar aging.

以适宜成熟青梅为原料，采取酶解技术，提高出汁率12个百分点；以筛选的适宜菌株进行高果酸（4.4%）青梅全汁酒化和醋化，乙酸得率可达80%以上；结合使用非热除菌保藏、快速人工催陈技术，提高青梅果醋的品质。

In addition, these isolates with high acetate oxidation ability were identified as Acetobacter sp.

将醋酸产量高之分离株经16S rDNA序列分析确认皆为Acetobacter spp。。

This dissertation is on the producing bacterial cellulose with Acetobacter xylinuml.1812. The fermentation condition of Acetobacter xylinuml.1812 has been optimized . Some physical and chemical characters of bacterial cellulose have been studied.

本课题是利用木醋杆菌(Acetobacter xylinuml.1812)发酵生产细菌纤维素，优化了发酵条件，并对细菌纤维素的部分理化性质进行了研究。

It is a new strain of Acetobacter because its physiological and biochemical characteristic didn't match to that of any exiting strain of Acetobacter genus. Therefore it was named Acetobacter Z127 in the project.

结果筛选出一株菌株可以高效利用乙醇的细菌，它可以利用的乙醇浓度范围小于0.6mol/L，乙醇浓度为0.4mol/L时，该菌株生长速率最快。

Strains of Acetobacter spp., which produces acetic acid fast with high transformation rate, are separated from Acetobacter powders from market and vinegar fermentation medium of Wuhan Jinchun Condiment Factory. Three of them are used to produce Carica papaye vinegar and get a good effect.

以大米糖化汁培养基为筛选培养基，从市售的醋酸菌粉和武汉锦春调味品厂的醋醅中分离得到了8株产酸快，转化率高的醋酸菌，并以其中的3株试制木瓜果醋取得了良好的效果。

The extraction and purification of Acetobacter Z127 ADH. Four methods were employed to isolate ADH from Acetobacter Z127 just to find bacteriolytic solution could break cell efficiently and maintain ADH activity simultaneously and thus it was suitable for the extraction of Acetobacter Z127 ADH.

通过实验对模型的检验，表明实验建立的细胞生长动力学模型和乙醇消耗动力学模型可以反映Acetobacter Z127的生长、消耗反应规律。3Acetobacter Z127中ADH的提取纯化。

ADH was pured 5.49 fold with a final yield of 48.09% by bacteriolytic solution crude extract,(NH4)2SO4 fractionation, sephadexG100 chromatography.

用4种不同的方法提取ADH，结果发现细菌裂解液提取法对Acetobacter Z127细胞的破碎率较高，而且能够维持较高的ADH活性，较适合Acetobacter Z127中ADH的提取。

The results of DGGE profile showed that the diversity of bacterial decreased with the fermentation process and Lactobacillus manihotivorans became the dominant species at the end of the fermentation. According to the results of sequencing and blasting of clones, only Weissella, Bacillus, Acetobacter and Lactobacillus were detected in two cloning libraries. And some genuses were found and not identified in the previous researches of liquor Daqu and fermented grains.

DGGE图谱分析显示，随着发酵时间的延长，酒醅中的微生物多样性不断降低；发酵结束时Lactobacillus manihotivorans成为最主要的优势菌种。16S rRNA克隆文库的测序结果在数据库中进行比对后表明，浓香型和芝麻香型酒醅中的微生物种属存在巨大差异，仅有Weissella、Bacillus、Acetobacter和Lactobacillus 4个属的微生物在两个文库中均能检测到，发现并鉴定出在白酒曲药和酒醅的研究中尚未报道的细菌属。

According to the clear water experiment, aeration performance of the new equipment is good with high total oxygen transfer coefficient and oxygen utilization ratio.

曝气设备的动力效率在叶轮转速为120rpm～150rpm时取得最大值，此时氧利用率和充氧能力也具有较高值。

The environmental stability of that world - including its crushing pressures and icy darkness - means that some of its most famous inhabitants have survived for eons as evolutionary throwbacks, their bodies undergoing little change.

稳定的海底环境─包括能把人压扁的压力和冰冷的黑暗─意谓海底某些最知名的栖居生物已以演化返祖的样态活了万世，形体几无变化。