发酵菌

Liquor with uncooked materials is a kind of safe, hygeian and pure new technological liquor.

摘 要：回顾了生料糖化与发酵的研究历程，阐述了淀粉构造，生淀粉糖化机理，生料酒曲组分，生料酿酒和生料酒曲在大、小曲酒、黄酒生产方面的应用方法；以及与己酸菌、酯化酶共酵来提高酒质的技术措施；提出生料酒是一种安全卫生纯净的新工艺白酒。

The effects of fermentation conditions on the production of itaconic acid by Aspergillus terrus were studied.

以土曲霉为出发菌株，探讨了衣康酸发酵工艺条件对产酸的影响。

The results showed that the microorganism in FAP were mainly yeast, acetbater and lactobacilli.

结果表明，发酵苹果渣中主要微生物是酵母菌、醋酸菌和乳酸菌。

Mixtures of the final whole cultures of recombinant strains Bt B601, Bt B611, Bt B640, Bt U 30(expressing Cry4Aa, Cry4Ba, Cry11Aa and Cyt1Aa protein of Bacillus thurigiensis subsp. israelensis respectively) and Bt CW 3(expressing the Binary toxin of Bacillus sphaericus ) were used in bioassays against resistant Cpq larvae to value the synergism among the mosquito larvicidal toxins.

本研究测定了分别表达苏云金芽孢杆菌Cry4Aa、Cry4Ba、Cry11Aa、Cyt1Aa和球形芽孢杆菌二元毒素Bin的转化菌株Bt B60 1、Bt B611、Bt B640、Bt U 30和Bt CW 3全发酵培养物两两或两两以上不同组合对抗性库蚊的毒力，分析了杀蚊毒素间的协同作用。

The primary microorganisms contributing to this product are Leuconostoc mesenteroides and Lactobacillus plantarum.

有助于这种产品发酵的主要微生物是肠膜明串珠菌和植物乳杆菌。

The primary microorganisms contributing to this product are Leuconostoc mesenteroides and Lactobacillus plantarum.

有助于这种产品发酵的主要微生物是肠膜明串珠菌和植物乳杆菌。他给慈善事业大量的捐款表明他很慷慨。

In the paper four strains Leu.1, Leu.2, Lact.l and Lact.2 were isolated from many sorts of pickles for their excellent characteristics in acid production and fermentation flavor. With API 50 CH system, Leu.l and Leu.2 were identified as Leuconostoc mesenteroides subsp.

本论文从多种泡菜中筛选出四株产酸较快、发酵风味好的乳酸菌Leu.1、Leu.2、Lact.1和Lact.2，经API 50 CH标准系统鉴定，Leu.1和Leu.2为肠膜明串珠菌肠膜亚种Leuconostoc mesenteroides subsp。

Effects of malolactic fermentation on dry red wine quality were studied with Leuconostoc oenos 31DH and four varieties of grapes dry red wine (Cabernet Gernischet,Cabernet sauvignon,Carignane and Pinot noir).

利用酒明串珠菌31 DH 研究了苹果酸－乳酸发酵对葡葡酒品质的影响。

These ferments are made of the roofs, leaves and stems of 58 handpicked kinds of plant and vegetables through exclusive the biochemical technology, with the high-reactivity, high-stability and high-safety; The second is the fruit compound ferments(the approval No.J11000510836) with the abundant vitamin, minerals, favorable viable groups, multi-amino acid groups, oligosaccha groups and glucose , is made from handpicked 103 kinds of fruits and 20 kinds of Chinese herbal medicines through microbial treatment and fermentation method; The third is grain and bean high-fiber nutritious ferments (the approval No.J11000600369) with abundant proteases, amyloclast enzyme and lipolytic enzyme, is made from 60 kinds of grains and beans through special biologic technology, and is used to lose weight, expel toxin, clear the bowels, supply nutrition and activate cells in human body.

公司精选台湾58种植物、蔬菜的根、茎、叶天然原料，以独特的生化科技手段研制而成，不仅具有高活性、稳定性和安全性的特点，而且具有耐高温、耐强酸的特点，不含任何添加剂，其活性是当今世界任何厂家生产的酵素都不可比拟的。第二宝是水果复合酵素（检验审核号是J11000510836）。公司精选台湾103种水果，通过微生物科技处理，经半年多时间发酵酿制而成，含有丰富的维生素、矿物质、有益活菌群、氨基酸、果寡糖、葡萄糖等。第三宝是谷豆高纤营养酵素（检验审核号是J11000600369）。公司精选60种谷、豆及种子，用生物科技手段，经过特殊研制而成，含有丰富的蛋白质分解酵素、淀粉分解酵素及脂肪分解酵素。

The results of mycelium growth rate showed that the value of EC50 against Bipolaria maydis, Macrophoma kawatsukai, Fusanrium oxysporum, Fusarium solaid and Fusarium oxysporium were 0.979, 0.505, 1.733, 0.425 and 0.849mL/L. The result of spore germination proved that the value of EC50 against Alternaria longipes, Exserohilum trucicum, Fulua fulua and Fusarium solani were 1.709, 0.375, 0.445 and 1.333mL/L.

该菌株发酵液对玉米小斑病菌、苹果轮纹病菌、棉花枯萎病菌、马铃薯干腐病菌和西瓜枯萎病菌菌丝的生长抑制中浓度(EC50)分别为0.979，0.505，1.733，0.425和0.849mL/L，对玉米大斑病菌、番茄叶霉病菌、马铃薯干腐病菌和烟草赤星病菌的孢子萌发抑制中浓度(EC50)分别为1.709，0.375，0.445和1.333mL/L。

In the negative and interrogative forms, of course, this is identical to the non-emphatic forms.

。但是，在否定句或疑问句里，这种带有"do"的方法表达的效果却没有什么强调的意思。

Go down on one's knees;kneel down

屈膝跪下。。。下跪祈祷