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The optimization of liquid state fermentation conditions of fibrinolytic enzyme produced by Rhizopus sp.

[目的]研究根霉Yc1以豆渣为原料经液态发酵产生纤溶酶的发酵条件。

In this paper a new type of nutrient yeasted beverage is described with broken rice as its main material and combined with appropriate malt and some nutriements. The success was achieved by employing double—enzyme soaking—out saccharification and ferment technologies.

本文是提出了利用稻谷付产物碎米为主要原料,配以麦芽和其他营养素,利用双酶法浸出糖化工艺,通过发酵研制成功的一种营养型发酵软饮料。

Sourdough bread is a fermented bread which contains lactic acid bacteria and so does fermented soy.

酵母面包是一种发酵了的面包,它含有乳酸菌,发酵大豆中也含有乳酸菌。

Objective: To study effect of Laurate alcohol ester phenylacetate as precursor on thallus itself and fermentation unit in penicillin fermentation process.

目的:研究苯乙酸月桂醇酯作为前体对青霉素发酵过程中菌体本身和发酵单位的影响。

In addition, carried on the study with the nourishment value of the bean curd that fermented and unfermented pudding bean curd.

除此之外,对经发酵和未经发酵布丁豆腐的营养价值进行了探讨。

Acetic acid of mass fraction lower than 0.05 % in culture medium caused minor influence on xylose fermentation.

发酵液中的乙酸质量分数低于 0.05%时对发酵木糖影响不大。

It found that YT318 had great capability of alcohol-production on glucose and xylose.

本文还对后期酒精发酵过程及营养因子进行了系统研究发现YT318对木糖、葡萄糖有较强的酒精发酵力。

An primary optimization for medium composition in shake flask showed the best carbon source, nitrogen source , culture volume , incubating quantity and pH after having completed studying the relation between thalli form,zymotic condition and metabolized yields .

通过摇瓶培养,研究发酵条件对菌体形态、产物产量的影响,初步优化了发酵培养基组成,确定了最佳碳源、氮源、装液量、接种量、pH等。

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。

Kombucha was fermented with pure strains of yeast Y1, lactobacillus R3 and acetobacter C5, and the technical conditions of fermentation were optimized.

采用自行分离纯化的酵母菌Y1、乳酸菌R3、醋酸菌C5进行纯种混合发酵生产红茶菌饮料,并对发酵工艺条件进行优化。

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