查询词典 vinegar bacteria

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。

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。

The bottled grape wine sealed by natural cork might also suffer from acetic acid bacteria contamination in upright placement, and distinct ringed pellicle gradually presents in the neck of the bottle accompanying with vinegar, rotten apple flavor and other off-flavor.

瓶装葡萄酒如果没有进行无菌处理，用天然软木塞封存，直立存放也可能受到醋酸菌的污染，在瓶脖处滋生明显的环状菌膜，伴随产生醋味、烂苹果味及一些其他异味。

Objective: To probe into the controlling effects of vinegar on bacteria of shigella and salmonella.

目的 ：探讨食醋对志贺菌属和沙门菌属细菌的抑制作用。

Days post treatment with soil amendment made from wood vinegar liquid and organic manure, the number of bacteria, actinomyces and fungi reach their highest level, measured as 1131.94%、191.67% and 348.19% respectively.

木醋液与有机肥配制的土壤添加剂在加入土壤15d，土壤细菌、土壤放线菌和土壤真菌数量就增加到最大，分别为1131.94%、191.67%和348.19%。

Since the acetic acid bacteria are known to be aerobic, sample A without the oxygen consequently produced no vinegar and no zoogloea.

他发现康普茶生长在正常条件下10天之后只有约0.1g/L醋酸但葡萄糖酸和乳酸多达15倍。

The acetobacter xylinum bacteria - the ones making vinegar - get their energy from alcohol by converting it to acetic acid.

醋酸菌 可制造醋通过转变成醋酸从乙醇得到能。

Results Bamboo Vinegar had obvious anti- bacteria and fungal actions for the trichophyton rubrum .Trichophyton actions,and canida albicans,cryptococcus neoformans,aspergillusfumigatus.

目前国内对竹醋液抗真菌作用的研究相对较多，而对抗细菌的报道较少，主要有大肠杆菌、金黄色葡萄球菌和枯草芽孢杆菌，对这三种细菌的MIC和MBC的测定结果也不一致［3，5］。

For example,drinking vinegar can prevent dysentery;during winter bacteria can be killed by fumigating the room with vinegar.

例如，痢疾流行时，可喝醋预防；感冒流行时，室内用醋熏蒸可杀菌等等。

Results Different concentrations of vinegar with different disinfection duration showed significantly different bactericidal effect on Staphylococcus, Escherichia and Candida albicans (F=6.89~156.83, P.05). The effect was better along with higher concentration and longer duration. The average kill rate against natural bacteria on hands was 0.9915±0.0032 after exposed to vinegar solution for 2 min. The average kill rate against natural bacteria on kitchenware, such as table top, chopping block, knife, cupboard, porcelain bowl and the surface of refreshing box of the refrigerator were all above 0.9720 when cleaning and polishing with vinegar solution for 10min. The bactericidal efficacy of vinegar against natural bacteria in room air was enhanced with fumigating duration prolonged (F=1212.13, 5024.46; P.05), while lowered when there were persons in it (t=5.08-30.48, P.05). The content of acetic acid in vinegar dropped by 8.372 g/L when it was stored at 54℃(relative humidity 0.75) for 14 days.

结果 不同浓度的食醋溶液作用不同时间对金黄色葡萄球菌、大肠杆菌和白色念珠菌的杀灭效果不同，浓度越大、作用时间越长杀菌效果越好(F=6.89~156.83，P.05)；对手自然菌作用2min，平均杀灭率为0.9915±0.0032；对厨房内台面、砧板、菜刀、碗柜、瓷碗、冰箱保鲜室表面擦拭消毒10min，对自然菌的平均杀灭率在0.9720以上；对室内空气自然菌的杀灭率随熏蒸时间的延长而提高(F=1212.13、5024.46，P.05)，当室内有人时，杀灭率有所降低(t=5.08~30.48，P.05)；置于54℃恒温箱（相对湿度≥0.75）存放14d，醋酸总含量下降

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。