查询词典 auricula

Fourier transform infrared spectroscopy was used to identify five kinds of Auricularia auricula from different regions.

利用傅里叶变换红外光谱法研究了五种不同产地的黑木耳。

Processing technology of auricular auricula and Job's tears beverage without sugar was studied.

对无糖黑木耳薏米保健饮料的加工工艺进行了初步探讨研究。

The production technology of the auricularia auricula and jujube ice cream were studied by means of orthogonal experiment design.

以黑木耳、红枣为主要原料，运用正交试验设计对黑木耳红枣冰淇淋的加工进行研究。

ISSR marker was used to find reliable fingerprint to identify 14 Auricularia auricula cultivars in this paper.

利用ISSR分子标记对14个不同来源的黑木耳菌株进行了指纹图谱分析。

The primary purpose of this research was to produce bioative polysaccharides from submerged fermentation by Auricularia auricula.

本论文通过黑木耳深层发酵来生产具有生物活性的多糖为目的，研究了黑木耳多糖的发酵生产、提取、分离纯化及结构的初步分析。

Experiment results demonstrated that EPS production by A. auricula was very sensitive to pH variation in submerged fermentation.

在此基础上提出了A.auricula发酵生产黑木耳多糖的两阶段pH控制策略：0—48h控制发酵液pH5.0，48h后控制pH5.5。

Auricularia auricula colloid-Fe complex was synthesized by Auricularia auricula colloid and FeCl3, and its physicochemical property was determined.

利用黑木耳提取多糖后的料渣，与铁合成黑木耳胶质铁配合物，并测定AGIC的理化性质。

To screen the strains with high production of laccase from A. Auricula so that the properties and gene expression of A. Auricula laccase as well as its structures and functions can be studied.

为筛选黑木耳漆酶高产菌株以便对黑木耳漆酶酶学性质、基因表达及结构与功能进行研究，从河南省农业科学研究院、河南省生物研究所购得黑木耳菌株10株。

In order to achieve a high concentration and high productivity of exopolysaccharide from Auricularia auricula, the effect of pH on the performance of EPS production in submerged fermentation was investigated. It was showed that the maximum yield of EPS （7.54 g/L） was obtained at pH 5.5, but the mycelial growth rate was enhanced at pH 5.0 and the maximum dry cell weight was

为了实现黑木耳深层发酵生产胞外多糖的高产量和高生产强度的统一，在7L发酵罐中研究不同pH对A.auricula分批发酵生产黑木耳多糖的影响。A.auricula细胞生长的最适pH为5.0，而黑木耳胞外多糖合成的最适pH为5.5。

The results shown that the stabilization effect of a compound agent was better:0.1%agar,0.1%xanthic acid ,and 0.1%CMC-Na;The optimum condition for this beverage were:Auricular auricula:water=1:15,Job's tears 2%,compound stabler 0.45%,aspa sweet taste 0.05% and the pressure 30 MPa,These conditions could made good quality of Auricular auricula and Job's tears beverage without sugar.

结果表明：以干品黑木耳为原料，采用由0.1%琼脂、0.1%黄原胶和0.1%CMCNa构成的复合稳定剂的稳定效果较好；采用黑木耳：水=1：15，薏苡曲的添加量为2%，复合稳定剂的用量为0.45%，阿斯巴甜0.05%和均质压力为30MPa的条件生产时，可得到风味优良和稳定性较好的无糖型黑木耳薏米保健饮料。

This one mode pays close attention to network credence foundation of the businessman very much.

这一模式非常关注商人的网络信用基础。

Cell morphology of bacterial ghost of Pasteurella multocida was observed by scanning electron microscopy and inactivation ratio was estimated by CFU analysi.

扫描电镜观察多杀性巴氏杆菌细菌幽灵和菌落形成单位评价遗传灭活率。