发酵菌

TN91# strain fermentation could increase fermentation speed and improve wine quality and wine alcoholicity by TN91# strain fermentation was as high as 12.8 %, 14.3 % higher than that by parent strain fermentation.

TN91#菌株在发酵周期内酒精度为12.8 %vol，比出发菌株提高了14.3 %，且该菌株在起酵速度及增加果酒品质方面都有提高。

This research has used the different origin Bacillus licheniformis strains, and the in-depth liquid fermentation production bacitracin and has studied the different strains, different carbon sources, different commensurability zinc and phosphorus to bacitracin high production effect.

采用细胞融合技术得到的菌株与不同来源地衣芽孢杆菌菌株，进行深层液体发酵生产杆菌肽，研究了不同菌株，不同碳源，不同量锌和磷量诸因素对杆菌肽高产的影响。

The research on the conditions of chlamydospore production for the liquid fermentation showed that, the better single factors were oat liquid media, 30℃, 120r/min surge culture, sucrose as carbon source,(NH_4)_2SO_4 as nitrogen source and the ratio of 20 to 1 for C/N. Under the better single factors mentioned above, the largest quantity of chlamydospore, i.e.3.05×10~7spores/ml, was obtained on the 10th day after culture.

木霉T-33菌株产生厚垣孢子的发酵条件研究表明，采用燕麦粉培养液、30℃、120r/min振荡培养、250ml三角瓶装入80ml培养液、接种5片活化2d的5mm直径的菌片，碳氮源选择蔗糖和硫酸铵，C/N为20/l，足适合T-33菌株产孢的最佳单因素条件(碳氮源实验基于Czapek培养基)；用这些最佳单因素组合(不包括碳氮源和C/N结果)培养木霉T-33绘制了产孢曲线，发现在培养第10d得到最大的厚垣孢子产量3.05×10~7个/ml。

The size of bacteria,characteristic of stain,move about under light microscope and types of endospore were observed.

通过观察实验菌株的形态、染色特征、动力、芽孢的形态与位置，结合葡萄糖、阿拉伯糖、乳糖、肌醇发酵、卵磷脂试验、尿素水解试验、溶血性试验、青霉素抗性试验、溶菌酶抗性试验等，结果3种微生物被鉴定为蜡样芽孢杆菌、克柔念珠菌、枯草芽孢杆菌。

In this paper, Malolactic fermentation in Cabernet Sauvignon dry red wine was studied with commercial strain 31DH as the control, and with three Oenococcus oeni strains including SD-2a, SD-lb and SD-2h selected by College of Enology, Northwest Sci-Tech University of Agriculture and Forestry.

本文以商品化菌株31DH作对照，应用西北农林科技大学葡萄酒学院分离，优选的三个酒类酒球菌菌株SD-2a、SD-2h、SD-1b，对赤霞珠干红葡萄酒进行了苹果酸-乳酸发酵研究。

Selected the best cultivate condition by cultivated on four different media under different conditions; Observated morphology perperties; Studied on biology perperties by germ tube testing, Carbohydrate fermentation testing, Tween testing and Esculin dissociation; lysis testing.

选择四种不同的培养基分别在不同温度条件下培养，选出最优培养条件；通过光学显微镜、电子显微镜观察菌落及菌体的形态学特点；通过芽管试验、碳水化合物发酵试验、碳水化合物同化试验、沙堡培养基生长试验、过氧化氢酶试验、七叶苷分解试验、吐温试验研究该菌的生理、生化学特征；应用PCR技术通过特异性的引物扩增得到菌属特异性的片段，最后测定扩增片段的核苷酸序列，从而进行菌种的分析、鉴定。

To explore the effect of coculturing actinomycetes with Bacillus subtilis on the production of bioactive secondary metabolites, we studied the difference between fermentation products of monocultures and the corresponding cocultures of 22 actinomycetes by antimicrobial assay and HPLC-PDA analysis.

摘 要：为探讨共培养对放线菌产生活性次生代谢产物的影响，结合抗菌活性测定及HPLC-PDA分析，研究了22株放线菌的单培养及其与枯草芽孢杆菌的共培养发酵代谢产物的差异，并选取抗菌活性较强的链霉菌FXJ2.014进一步研究其代谢产物。

Through controlling and inspecting sanitation, realizing the present pollutive situation of fermentor, the main factor causing contamination of fermenting mash was that the cleaning of fermentor didn't reach the cleanness degree in microbes in the beer production.

通过卫生监控，进一步了解发酵罐的污染状况，发现啤酒生产中，对发酵罐罐体的清洗未达到微生物清洁度，是导致发酵液污染杂菌的主要原因。

NJWGY3665 bacterial strain is inoculated in a glucose nutrient culture medium to carry out the slant culture, the culture temperature is 28 to 37 DEG C and the culture time is 2 to 6 days;(2) seed culture: a spore which is cultured on a slant is produced into a single-spore suspension by using sterile water, which is also inoculated in a seed culture medium for culture, the temperature is 28 to 32 DEG C, the rotational speed is 200rpm and the culture lasts for 2 to 6 days;(3) fermentation culture: the seed liquid is inoculated in a fermentation culture medium for culture, the temperature is controlled at 28 to 37 DEG C, the pH is controlled at 6.0 to 9.0, the rotational speed is 180 to 220rpm, the fermentation lasts for 5 to 9 days, so as to obtain the Streptomyces sp., methanol or ethanol is used for the extraction and separation of mycelium through the method of centrifugal separation, then the resin method is adopted for carrying out refining, so as to obtain the peptide antibiotics enramycin.

NJWGY3665菌种接到葡萄糖营养培养基中，进行斜面培养，培养温度28-37℃，培养时间2-6天；(2)种子培养：用无菌水将斜面上培养的孢子制成单孢子悬液，并接种到种子培养基中培养，温度为28～32℃，转速为200rpm，培养2-6天；(3)发酵培养：将种子液接种到发酵培养基中培养，温度控制在28-37℃，pH控制在6.0-9.0，转速180-220rpm，发酵5-9天，得到链霉菌，采用离心分离的方法将菌丝体用甲醇或乙醇进行提取分离，再采用树脂方法进行精制，获得多肽类抗生素安来霉素。

The results indicated that the regulation of the acidity of raw juice could prevent bacteria contamination and prolong 2～3 d shelf period under homothermal condition (temperature at 29 ℃), the addition of active dry yeast with high temperature tolerance (addition level as 0.1g/100 mL) could realize thick mash fermentation, the fermentation time should be controlled about 28 h, and sugar content of fermenting mash was 20.6 g/100 mL and the alcohol content of matured mash reached 12.8 %vol.

结果表明，调整原汁的酸度，能够防止杂菌污染，在29 ℃恒温条件下，可延长甜高粱榨汁的保存期至2～3 d；耐高温活性干酵母的加量为0.1 g/100 mL，并可实现甜高粱秸秆榨汁的浓醪发酵；发酵时间控制在28 h左右；高糖度发酵醪含糖量为20.6 g／100 mL，成熟醪酒精度达12.8 %vol。

Breath, muscle contraction of the buttocks; arch body, as far as possible to hold his head, right leg straight towards the ceiling (peg-leg knee in order to avoid muscle tension).

呼气，收缩臀部肌肉；拱起身体，尽量抬起头来，右腿伸直朝向天花板（膝微屈，以避免肌肉紧张）。

The cost of moving grain food products was unchanged from May, but year over year are up 8%.

粮食产品的运输费用与5月份相比没有变化，但却比去年同期高8％。