发酵粉

The production medium was optimized both by "one-variable-at-a-time" approach and the statistical methods based on Response Surface Method. The optimized medium composition was as follows: soluble starch 65.45 g/L, glucose 9.30 g/L, soybean flour 10 g/L, peptone 5 g/L, fish flour 10 g/L, yeast extract 3 g/L,(NH_4)SO_4 1.5 g/L, MgSO_4·7H_2O 4.93 g/L, KH_2PO_4 0.2 g/L, NaNO_3 0.75 g/L, CaCO_

通过单因素试验和以响应面为主的统计学方法对发酵培养基进行了优化，优化后的发酵培养基组成为：可溶性淀粉65.45g／L，葡萄糖9.30g／L，豆饼粉10g／L，蛋白胨5g／L，鱼粉10 g／L，酵母粉3 g／L，(NH_4)_2SO_4 1.5g／L，MgSO_4·7H_2O 4.93g／L，KH_2PO_4 0.2g／L，NaNO_30.75g／L，CaCO_34g／L。

The invention use an alcaligenes faecalis as a fermentation strain, using sucrose or glucose commonly used in food industry as carbon source for microbe cultivation, using conventional chemical fertilizer in the agricultural production as nitrogen source and inorganic salt, the medium of microbial growth is prepared by auxiliary yeast powder, aerobic fermentation is processed in the conditions of 30 DEG C, 1.0vvm, 500r/min ventilatiing and stirring, adding specially supplementary food fluid in the fermentation course achieves the following aims:(1) controlling the penetrating pressure of the broth in the hypotonicity condition;(2) controlling the pH of the broth between 4.0 and 7.0;(3) providing abundant nutritious matter such as carbon source and nitrogen source for microbial growth, obtaining Weilan gum broth after 72 hours, obtainin Weilan gum product by drying in 95-115 DEG C and atmospheric pressure.

本发明以一株粪产碱杆菌为发酵菌种，使用食品工业中常用的蔗糖或葡萄糖作为微生物培养的碳源，以农业生产中常用的化肥作为氮源和无机盐，辅以酵母粉配制微生物生长的培养基，在30℃以1.0vvm、500r/min通风搅拌条件下好氧发酵，发酵过程中流加特殊配制的补料液以达到以下目的：(1)控制发酵液的渗透压处于低渗条件；(2)控制发酵液的pH处于4.0～7.0之间；(3)为微生物生长提供丰富的碳源和氮源等营养物质，经72小时得到威兰胶发酵液，在95℃～115℃下常压干燥得到威兰胶产品。

Inulin was used as raw materials to produce fuel ethanol by fermentation.

以菊粉为原料发酵产燃料乙醇，分别采用一步法、两步发酵法和同步糖化发酵法进行试验研究。

Ethanol production by fed-batch fermentation was investigated and the maximum ethanol concentration of 94.81 g/L, equivalent to 81.54% of its theoretical value, was reached with final Jerusalem artichoke flour of 300 g/L in a 5 L jar fermenter.

在此基础上，对菊芋粉补料发酵进行了试验，补料至菊芋粉终浓度为300 g/L，发酵终点乙醇浓度为94.81 g/L，理论转化率为81.54%。

Through solid fermentation process, the mixture of sodium humate, oilcake and rice husk are mixed with bacterial liquid and inorganic elemnt solution, the final mixture is formed to various shape and fermented in solid fermentation cylinder for 2-5 days before drying, natural drying and crushing.

采用固体发酵法，将腐植酸钠、油料饼粕和谷壳粉混合，按料液比1∶0.5～1.3，加入10～30％的菌液和40～100％的无机元素溶液，搅拌均匀后制成各种形状，再装入固体发酵罐发酵2～5天，干燥，自然冷却，粉碎。

The high inoculum levels increased the bacterial growth and shorten the time for antifungal substance production. The powder of rice, soybean cake, yeast, and wheat bran, CaCO3 and KH2PO4 were better nutrients for the bacteria growth and antifungal substance production. There were two stages during the fermentation process at 30℃. The growth of bacteria increased at the first 24 h and the pH of broth rose, but no antifungal activity was observed until 41 h later and reached to the highest level at 114 h.

基本营养物质的初步筛选试验证明：大米粉、豆饼粉、麦麸、酵母粉和CaCO3及KH2PO4是发酵培养基中最佳的营养物质，可满足抗菌物质产生对碳、氮和矿物质的营养需求。B-903的发酵过程可分为两个阶段：在30℃下，24小时内，细菌数量达最大值，pH值由低向高变化，但此阶段检测不出抗菌物质的活性；第二阶段，培养41小时后，抗菌物质活性开始显露，至112小时后达最大值，pH值也逐渐由高变低。

This paper focused on the breeding of an L-lactic acid producing bacteria Lactobacillus easei YBQ1-1, studying the characteristics, medium components, pH and metabolic network of the mutant YBQH2-14 obtained after being selected.Using UV irradiation, L.casei YBQH2-14 was selected in the different plate media such as the medium with high concentration of glucose, lactic acid , CaCO3 -Bromocresol purple and KMnO4 -KBr.

本文主要对L-乳酸生产菌株(Lactobacillus casei YBQ1-1)进行了诱变选育，并研究了突变株YBQH2-14发酵条件对生产L-乳酸的影响，构建了L.caseiYBQH2-14的代谢网络模型，分析了分批发酵不同阶段的代谢通量，同时研究了L-乳酸的应用——黑麦麸皮粉发酵。

The results showed that the higher peptides yield was 38.96mg/g on the conditions of 1% brown sugar power,initial pH7.5,temperature 30 ℃,rotational speed 180 r/min and the substrate 7%,which was fermented 48 h.The higher yield of free amino acids was 0.344% when ferme...

结果表明，发酵培养基碳源为红糖粉添加量1%，发酵初始pH 7.5，发酵温度30℃，转速180 r/min以及底物浓度7%，发酵48 h时多肽含量达到38.96 mg/g，当发酵时间持续到72 h可得到较多游离氨基酸，含量为0.344%发酵48 h发酵液的香味较好。

Finally indicated, the best seed raise conditions of T11-1 and O7-7 is: 100mL seed culture mudium in 200 mL triangle bottle ,16 hours in shake bed;It′s best component fermentation medium is: peptone 5.0,yeast extract 3.0, beef paste 2.0,xylose 60.0,K_2HPO_4 2.0,MnSO_4·4H_2O 0.04,MgSO_4·7H_2O 0.20,FeSO_4·7H_2O 0.05;The best fermentation condition is: 150mL fermentation medium in 250mL bottle,vaccinates 10 %, 48 hours in shake bed under 46℃;The output of L-lactic acid using T11-1 and O7-7 from corncob respectively were 31.30g/L and 30.88g/L,and the conversion rate respectively were 52.17% and 51.47%.

结果表明，T11-1和O7-7的最佳种子培养条件为：在200mL三角瓶中于盛装100mL种子培养基，摇床培养16h；其最佳发酵培养基组分为：蛋白胨5.0，酵母浸粉3.0，牛肉膏2.0，木糖60.0，MnSO_4·4H_2O 0.04，MgSO_4·7H_2O 0.2，FeSO_4·7H_2O 0.05，K_2HPO_4 2.0；最佳发酵条件为：250mL输液瓶装载150mL发酵培养基，接种10%，在46℃条件下摇床发酵48h；利用T11-1和O7-7进行玉米芯L-乳酸发酵，其L-乳酸产量分别为：31.30g/L和30.88g/L，转化率分别为52.17%和51.47%。

The invention discloses a convenient, rapid manufacturing method of Chinese libanom sausage, which comprises the following steps: 1 preparing pickling agent with 2% salt, 0.3% calcium chloride, 0.45% composite phosphate, 15-18g/100kg beef sodium nitrite, 170-180g/100kg beef sodium nitrite, 2 allocating condiment material with 100kg mother beef, 450-550g salt, 3.5-4.5kg sugar, 450-550g mustard, 0.8-1.2kg ginger and garlic (1: 1), 32-38g meat, 350-450g white pepper powder, 180-220g chili powder and 650-680g cumin powder, 3 cutting beef into blocks, pickling for 5-6 days, fermenting at 43 deg.c for 1-2 days, controlling moisture at 80-90% to reduce at 50-70% within 3-4 days, stopping manufacturing when the weight loss is 20-30%.

内容包括：1以占牛肉重量2％比例的食盐、0.3％的氯化钙和0.45％的复合磷酸盐与15～18g/100千克牛肉的亚硝酸钠、170～180g/100千克牛肉的硝酸钠构成中式黎巴嫩香肠加工用腌制剂。2中式黎巴嫩香肠的香辛料配方为母牛肉：100kg、食盐450～550g、糖3.5～4.5kg、芥末450～550g、姜蒜(1∶1)0.8～1.2kg、肉蔻32～38g、白胡椒粉350～450g、辣椒粉180～220g、孜然粉650～680g.3中式黎巴嫩香肠加工工艺特点为，将发明的腌制剂涂抹于卫生安全牛肉修割切块表面，腌制时间为5～6天；发酵加工温度条件为：43℃，发酵加工1-2天内湿度控制在80％～90％，在3-4天下降为50～70％，当失重为20％～30％的时候结束加工。

I didn't watch TV last night, because it .

昨晚我没有看电视，因为电视机坏了。

Since this year, in a lot of villages of Beijing, TV of elevator liquid crystal was removed.

今年以来，在北京的很多小区里，电梯液晶电视被撤了下来。