发酵菌的

The bacteriostatic effects, action mechanisms and antimicrobial spectrum of the strains were tested. After 5 days of culture, a bacteriostatic belt of 6.9-9.67 mm in width was observed on the culture plate, and the inhibitory activity maintained for 10 d. Prefiltration fermentation of the strains P1 and P5 could significantly inhibit conidial germination of the pathogen, with inhibitive rate ranging from 97.51% to 98.12%. The action might be realized by inducing hyphal deformity, bioplasm concentration, conidial germination inhibition and distorting germ tubes of conidia.

通过对其抑菌效果、机制和抗真菌谱进行测定，结果表明，P1、P5和葡萄灰霉病菌对峙培养5 d后，均产生明显的抑菌带，抑菌带宽度为6.90～9.67 mm，培养10 d后，仍然保持稳定的抑菌效果；P1、P5的发酵原液对葡萄灰霉病菌孢子萌发具有显著的抑制作用，抑制率为97.51%～98.12%；P1、P5对病菌的作用机制表现为使病菌菌丝畸形、原生质浓缩、菌丝断裂、抑制病菌分生孢子的萌发、导致孢子芽管扭曲。

Strain 031057 was isolated from sea sand, collected from the South Sea. It was a bacterium with endospore, not movable, belonged to G+.Relative inhibition concentration of the bioactivity produced by 031057 was 100 mg/mL corresponding to hygromycin B.

菌株031057所产抗生素粗品的效价：相当于潮霉素B的100mg／mL；经海洋微生物抗稻瘟菌（卸ricularia grLSea）活性菌株的筛选24 h发酵，菌体生长达最大密度，其最大生长密度为 3.68 X 10'Cfu／InL，而其产生活性物质是在sd后达到最大值。

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。

An astaxanthin overproducing strain was obtained by mutagenesis. in 200l common stirring fomenter, 60mg/l - 70mg/l astaxanthin were harvested by fed-batch cultivation of phaffia rhodozyma. results of optimization of extract condition indicated astaxanthin productivity was 1.14mg/g by acid methods under optimal condition. this achievement reached to the leading level of the field in china, and also advanced method internationally. in the same time, it is a good basis for the further research for the fermentation of natural astaxanthin.

分离选育出虾青素高产的海洋红酵母，在200l中试罐中发酵虾青素，虾青素的产率达60-75mg/l发酵液；对天然虾青素的无毒提取技术进行研究，虾青素的提取得率为1.14 mg/g干菌体；虾青素发酵水平和提取技术水平为国际先进，国内领先，为用发酵法生产天然虾青素打下坚实的基础。

An astaxanthin overproducing strain was obtained by mutagenesis.In 200L common stirring fomenter, 60mg/L - 70mg/L astaxanthin were harvested by fed-batch cultivation of Phaffia rhodozyma. Results of optimization of extract condition indicated astaxanthin productivity was 1.14mg/g by acid methods under optimal condition. This achievement reached to the leadinglevel of the field in China, and also advanced method internationally. In the same time, it is a good basis for the further research for the fermentation of natural astaxanthin.

分离选育出虾青素高产的海洋红酵母，在200L中试罐中发酵虾青素，虾青素的产率达60-75mg/L发酵液；对天然虾青素的无毒提取技术进行研究，虾青素的提取得率为1.14 mg/g干菌体；虾青素发酵水平和提取技术水平为国际先进，国内领先，为用发酵法生产天然虾青素打下坚实的基础。

The results got from 5 L fermentation tank tests showed that the optimal culture conditions were compound culture,30℃,pH 5.0,300 r/min,air flow 4 L/min and fermentation periods 24-27 h,and the maximal concentrations of live microzyme and lactobacillus were 2.00×108,2.55×109 individuals/mL in the fermentation liquid,respectively.

通过5 L发酵罐上罐试验确定秸秆发酵的最佳培养条件为：培养基合成，温度30℃，pH 5.0，搅拌速度300 r/min，通气量4 L/min，发酵周期2427 h，酵母菌和乳酸菌的最大菌液浓度分别可达2.00×108，2.55×109个/mL。

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。

Staphylococcus auricularis, Staphylococcus xylosus and Pediococcus pentosaceus had a signifient effect to the sensory quality of dried beef, Pediococcus. pentosaceu had a most signifiennt effect to improve dried beefs quality. According to all the factors, Staphylococcus xylosus, Lactobacillus plantarum and Pediococcus pentosaceus were proved to be appropriate.

结果表明：各菌株对发酵牛肉成品的pH、酸度、氨基酸总量的影响未达到显著水平；植物乳杆菌、戊糖片球菌具有增加产品中游离脂肪酸含量作用；松鼠葡萄球菌、耳氏葡萄球菌、枯草芽孢杆菌、木糖葡萄球菌、腐生葡萄球菌和戊糖片球菌则具有显著增加不同游离氨基酸的作用；从感官评价结果来看，耳氏葡萄球菌、木糖葡萄球菌、戊糖片球菌能显著影响产品的感官特性，其中戊糖片球菌能显著提高产品感官评价分值。

Using Sarcina lutea as original strain,a ethionine and zinc chloride-resistant mutant was screened after treated with UV.

通过对谷胱甘肽新产生菌———藤黄八叠球菌进行紫外诱变处理，筛选到一株抗乙硫氨酸和氯化锌的抗性菌株，该突变株发酵生产谷胱甘肽的产量比出发菌株提高268.9%。

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。

She gently rebuff ed him, but agreed that they could be friends

她婉言拒绝了，但同意作为朋友相处。

If in the penal farm, you were sure to be criticized.

要是在劳改农场，你等着挨绳子吧！