发酵的

The results showed that the best substrate of weight ratio of bran was that grain pieces∶ cornmeal was 2∶1∶1.Most quantities of sporulation and antifungal compound on spore germination of Verticillium dahliae were analyzed.Accumulation of antifungal compound was in direct proportion to the quantities of sporulation in the solid fermentation conditions.The solid ferment...

结果初筛出最佳固体发酵基质配方为麸皮：豆粕：玉米粉比为2：1：1；发酵温度、料水比、pH值、接种量等对菌株产芽孢及其抗菌物质的分泌有明显影响；在固体发酵条件下，芽孢的产生数量与抑菌物质的积累呈正比，以温度为35℃，料水比为1：1.4，pH值为7.0，接种量为10%为菌株最佳发酵条件。

Earthworms grow and reproduce in the best state in the content of composted cowmanure in 60%~70%, compared the growth and reproduction of earthworms in differentcombination of composted cow manure, composted and uncomposted cornstalk.

通过对比蚯蚓在发酵牛粪、发酵玉米秸秆和未发酵玉米秸秆不同组合中的生长和繁殖状况，发酵牛粪含量在60%～70%的时候蚯蚓的生长和繁殖最好。

The citric acid-producing strain Aspergillus niger 2363-2, was isolated and used in our research. The fermentation conditions were optimized as follows: sucrose as carbon source 8. 0-14. 0%, ammonium chloride as nitrogen source 3. 0-4. 0g/l, initial pH 2. 0, and cultural temperature 30℃. The influential factors of formation of spores were also studied, and a series of measures were taken to restrain the spore formation on the basis of our experimental results. With the consideration of the cultural environment and microbial cell itself, the factors affecting the duration of citric acid-producing activity of microbial cells were examined, and it is found that undissociated citric acid and the ageing of microbial cells are the main factors. The experimental results also show that partial replacement of fermentation broth can lengthen the duration of citric acid -producing acitivity of microbial cells.

筛选出了用于试验研究的柠檬酸发酵用菌Aspergillus niger 2363-2，确定了其最适发酵条件—碳源选用蔗糖，浓度8.0~14.0%，氮源为NH〓Cl，浓度3.0~4.0g/l，发酵初始pH值为2.0，培养温度30℃；讨论了分生孢子产生的影响因素，并通过试验提出了抑制分生孢子产生的措施；从分析微生物所处的环境和微生物本身两个方面出发，探讨了影响微生物菌体产酸活性持久性的因素，认为分子态柠檬酸和菌体本身的老化是影响微生物产酸活性持久性的两个主要因素，并提出采用部分置换发酵液发酵能延长微生物菌体的产酸活性。

By the analysis of HPLC,the amount of ganoderic acids in the fermentation broth was more abundant when cultured in Coix lachryma-jobi substrate than cultured in synthenic liquor substrate.

分析了主要活性物质在灵芝发酵前后的变化，结果表明：以薏苡仁为基质进行灵芝发酵后的发酵产物，其粗脂肪的总量有所下降，但亚油酸的含量升高；经 HPLC 分析，与以清液进行的灵芝发酵相比，以薏苡仁为基质进行的灵芝发酵在粗灵芝酸组成上是有差异的，合成的种类也更为丰富。

This article microbiofilmtechonology fermention colibacillosis ASP-311 technology, to the strains to fumaric to slfia to fermetation asparate; qsdhmm oluv in movingbed emulsifications, decolourization decolourization of temperature, time, as well as the pH value of l - omniberaing conditionson decolouring asparate, the resulting effect of: movingbed or by 1.0% concentration, temperature is 60 700℃ decolourization, 0.5h, decolourization time for the pH of 6, in this condition, oluv of 3.2% absorbance at decolouring.

毕业论文翻译（本文生物学术语多，切勿使用在线翻译）本文利用微生物发酵培养技术，以大肠杆菌ASP-311为发酵菌株，以富马酸为底物来发酵生产天冬氨酸；研究了发酵液中活性炭的使用量、脱色的温度、脱色的时间以及pH值等各种条件对L-天冬氨酸脱色效果的影响，最终得出：活性炭的浓度为1.0%，脱色温度为60℃，脱色时间为0.5h，pH为6，在此条件下，发酵液的吸光度为3.2%，此时的脱色效果达到最佳。

Using microorganism fermentation cultivation technique, with escherichia coli strains of ASP - 311 for fermentation, with rich fumaric acid as the substrate to ferment produce l-aspartic acid, Study the result of activated carbon, and the temperature, the use of bleaching time and discoloring pH value of various conditions, aspartic acid decoloring effect, and finally: the concentration of carbon, decoloring temperature of 1.0% 60 degrees, the bleaching time for 0.5 h, pH for 6, in this condition, the result is the absorbency of decolour 3.2%, to achieve the best effect.

本文利用微生物发酵培养技术，以大肠杆菌ASP-311为发酵菌株，以富马酸为底物来发酵生产天冬氨酸；研究了发酵液中活性炭的使用量、脱色的温度、脱色的时间以及pH值等各种条件对L-天冬氨酸脱色效果的影响，最终得出：活性炭的浓度为1.0%，脱色温度为60℃，脱色时间为0.5h，pH为6，在此条件下，发酵液的吸光度为3.2%，此时的脱色效果达到最佳。

The continuous ethanol production with complete distillage recycle was availiable for a certain period provided that the dilution rate was controlled below 0.35 h-1, while an ethanol concentration and productivity of 63 g/L and 22.1 g/ could be achieved by this continuous fermentation system.

研究了用酒精滤液代替原来的工艺用水进行细菌酒精连续发酵试验的可行性；建立了单级无回流连续发酵系统，在稀释率为0.35 h-1时，酒精产量为 64.0 g/L，发酵强度达到22.4 g/；考察了回流比分别为0.5，1.0，稀释率为0.3，0.35，0.4 h-1时，滤液回流对连续发酵系统的影响。

The hyaluronic acid production by batch and fed batch culture s in flask and fermentor was studied, and the primary mechanism was discussed.

在耗糖量相同的情况下，分批发酵比多次加料或流加发酵具有更高的HA产量和转化率；分批发酵初糖7％，发酵24h 左右，产HA3。

Three extraction methods including hot water extraction, pectinase enzymolysis, and microwave extraction were compared and their effects on red date wine quality were analyzed.

结果表明，90℃热水浸提，浸提液发酵酒颜色呈枣红色，杂油醇含量最高，有浓郁枣香，但苦味重；果胶酶酶解浸提，浸提液还原糖含量最高，利于发酵，但发酵酒的甲醇含量过高；微波强化浸提，浸提时间和发酵时间最短，所得枣酒的乙酸乙酯含量最高，且有特殊香味。

Objectives: gain the important experimental technologies in biotechnology such as the operations of fermentations、the assay methods of remnant sugar、pH、produce in proceed of fermentations, pretreatments of fermented broth,distillations of productions in fermented broth.

课程目标：掌握微生物发酵操作、发酵过程中菌量、pH、残糖、产物等检测方法、发酵液预处理、发酵液中产品的提取等生物工艺学中重要的实验技术。

And Pharaoh spoke to Joseph, saying, Your father and your brothers have come to you.

47：5 法老对约瑟说，你父亲和你弟兄们到你这里来了。

Additionally, the approximate flattening of surface strip using lines linking midpoints on perpendicular lines between geodesic curves and the unconditional extreme value method are discussed.

提出了用测地线方程、曲面上两点间短程线来计算膜结构曲面测地线的方法，同时，采用测地线间垂线的中点连线和用无约束极值法进行空间条状曲面近似展开的分析。