发酵菌

MUG single tube quantitative assay method was introduced to Escherichia coli assay for bacterial suspensions,natural seawater,and fishery product samples.The detected data was analyzed and compared with multiple tube fermentation method.

采用MUG单管定量检测法对实验室制备的菌悬液、天然海水、水产品进行定量检测，并与大肠埃希氏菌多管发酵法的检测结果进行比对分析。

After running for 36 h,the strains in the fermenter were diluted to the range of 50～200 g/L for the succedent continuance production.

生产36 h后对发酵系统中菌体进行稀释，使菌体量保持在50～200 g/L之间可持续进行生产。

SY20-2 and SY20-4 inhibiting rate is more than 90% against plant pathogenic fungus and bacterium such as Fulvia fulva, Botrytis cinerea, Xanthomonas oryzae pv.

其中优势菌株SY20—2、SY20-4，无论其活体还是其发酵液对番茄叶霉病菌、番茄灰霉病菌等多种植物病原真菌抑制率均接近或超过90%。

According to the estimation of biomass in Nosiheptide fermentation process, the secondary variables are selected according to the implicit function existence theorem, and then a soft sensor model of biomass is developed by using the IBPNN. The testing result shows the effectiveness of the presented approach.

最后针对诺西肽发酵过程中菌体浓度的估计问题，根据隐函数定理选取辅助变量，应用IBPNN建立菌体浓度软测量模型，实验结果验证了所提方法的有效性。

Lactic acid bacteria were isolated and its biological properties were studied from Kumiss products collected from the pastoral area in Xilin Guole.

从内蒙古锡林郭勒牧区采集马奶酒样品，进行了乳酸菌的分离及其生物学特性的研究，分离到9株乳球菌，分别归属于3个属6个种，这些菌株能够产酸凝乳，发酵乳的风味纯正，适宜生长温度范围较宽，适合做乳制品的发酵剂。

The logarithmic growth phase of growth curve of acetic acid bacteria was later than that of yeast and acetic acid bacteria. Acetic acid bacteria and yeast isolated from the Kombucha were cultured, respectively.

发酵液中的乳酸菌数量比酵母菌和醋酸菌低，其对数生长期在培养后的第6d～8d，比醋酸菌、酵母菌慢得多。

Through morphological study, biophysical and biochemical tests ,we discovered that this strain was a kind of osmophilic yeast and can fermented glucose,sucrose and maltase.

分离筛选到了一株产赤藓糖醇能力高的菌种B84 5 ，通过对B84 5的形态、生理生化特性试验，发现该菌耐高渗，能发酵葡萄糖、蔗糖、麦芽糖，细胞为圆形、椭圆形，单边或多边芽殖，有真菌丝，在固体培养基上培养 7d后颜色开始变深，由黄色变成褐黑色，参阅真菌鉴定手册，初步鉴定为圆酵母属菌 Torulasp。

The population of Micrococcus was 107~108cfu/g and the other species was 105 ~ 107cfu/g in the dried beef product.

在发酵牛肉成品中，微球菌的数量达到了10~7～10~8cfu/g，其它各菌数量略低，为10~5～10~7cfu/g。

In this study, we analyzed the compound of mycelium and used for reference of other researchers, a path of comprehensive utilization was proposed.

本研究从废菌体的化学成分分析入手，借鉴国内外的其它发酵行业的废菌体利用的经验，找出衣康酸废菌丝体的综合利用的途径。

12 Strains possessing higher peptidase activity were isolated from Chinese traditional fermented food.

试验从中国传统发酵食品中分离出12株具有较高肽酶活力的菌株，经进一步筛选，得到了两株具有较好促进干酪成熟能力的菌株，有望作为附属发酵剂应用于切达干酪生产。

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％。