发酵菌的

Raw fermentation is the process of liquescence, saccharification and fermentation conducting at the same time. By cutting the cook process, besides energy saving, the deoxidized sugar in the broth is in the low level during the whole process, which has the advantage of avoiding the fermenting material to be infected by other bacteria and being suitable for high gravity fermentation.

近年来兴起的生料发酵，是液化、糖化和发酵同时进行的过程，生料发酵无蒸煮工序，不仅大大降低了能耗，而且还原糖始终处于低水平，这有力避免了染菌，可以进行高浓度发酵，提高了发酵罐的生产能力。

Therefore, the ways to their separation and identification are different, except similar separation method for caproic acid bacteria and butyric acid bacteria and similar property identification method for acetic acid bacteria and lactobacillus, the other methods are quite different.

摘 要：着重研究粮食酒发酵中4类产酸菌的分离，其中己酸菌与丁酸菌同属梭状芽孢杆菌，为厌氧菌，醋酸菌为好氧菌，乳酸菌则微好氧，因此各自有不同的分离鉴定方法，其中己酸菌与丁酸菌分离方法相似，丁酸菌与乳酸菌的性能鉴定方法相似，其他则各有特色。

Caproic acid is produced by the fermentation of caproic acid bacteria.In old pits,there is the"species－H2－transformation"between methane bacteria and caproic acid bacteria.

老窖中存在己酸菌与甲烷菌的&种间氢转移关系&，甲烷发酵有促进己酸发酵进程多产己酸的作用，从而增加己酸乙酯含量，提高酒质。

This article microbiofilmtechonology fermention colibacillosis ASP-311 technology, to the strains to fumaric to slfia to fermetation asparate; qsdhmm oluv in movingbed emulsifications, decolourization decolourization of temperature, time, as well as the pH value of l - omniberaing conditionson decolouring asparate, the resulting effect of: movingbed or by 1.0% concentration, temperature is 60 700℃ decolourization, 0.5h, decolourization time for the pH of 6, in this condition, oluv of 3.2% absorbance at decolouring.

毕业论文翻译（本文生物学术语多，切勿使用在线翻译）本文利用微生物发酵培养技术，以大肠杆菌ASP-311为发酵菌株，以富马酸为底物来发酵生产天冬氨酸；研究了发酵液中活性炭的使用量、脱色的温度、脱色的时间以及pH值等各种条件对L-天冬氨酸脱色效果的影响，最终得出：活性炭的浓度为1.0%，脱色温度为60℃，脱色时间为0.5h，pH为6，在此条件下，发酵液的吸光度为3.2%，此时的脱色效果达到最佳。

Using microorganism fermentation cultivation technique, with escherichia coli strains of ASP - 311 for fermentation, with rich fumaric acid as the substrate to ferment produce l-aspartic acid, Study the result of activated carbon, and the temperature, the use of bleaching time and discoloring pH value of various conditions, aspartic acid decoloring effect, and finally: the concentration of carbon, decoloring temperature of 1.0% 60 degrees, the bleaching time for 0.5 h, pH for 6, in this condition, the result is the absorbency of decolour 3.2%, to achieve the best effect.

本文利用微生物发酵培养技术，以大肠杆菌ASP-311为发酵菌株，以富马酸为底物来发酵生产天冬氨酸；研究了发酵液中活性炭的使用量、脱色的温度、脱色的时间以及pH值等各种条件对L-天冬氨酸脱色效果的影响，最终得出：活性炭的浓度为1.0%，脱色温度为60℃，脱色时间为0.5h，pH为6，在此条件下，发酵液的吸光度为3.2%，此时的脱色效果达到最佳。

The results showed that the highest yield of GLP among six strains was ShuShe.The effects of carbon source, nitrogen source, salt and the optimum initial pH value of medium on GLP produced by ShuShe were studied in liquid and solid fermentation respectively. The liquid and solid fermentive medium of high yield was selected by orthogonal experiment.

分别对液态发酵和固态发酵两种发酵方式的碳源、氮源、盐、培养基的起始pH 等对该菌株灵芝多糖生物合成的影响进行了研究，通过正交试验确定了高产灵芝多糖的液态发酵培养基和固态发酵培养基，液态发酵培养基的组成为：麦芽糖，3%；蛋白胨，0.4%；KH2PO4，0.15%；MgSO4，0.05%；培养基起始pH 为6。

Six experimental stages were designed in our procedure, those are:(1) metabolite recovery and tested sample preparation: the metabolites were recovered by Amberlite XAD-2 absorption, followed by MeOH elution and solvent concentration;(2) antioxidant detection and strain selection: samples were quantitatively analyzed by the inhibition effects on formation of lipid peroxides and TBARS to screen the strains able to produce antioxidants. According to the established screening methods, we chose out a strain of actinomycetes, designed as AMBL-029C;(3) antioxidant purification: the fermentation broth was recovered by a series of separation techniques including centrifugation, Amberlite XAD-2 absorption, followed by MeOH elution and a successive TLC purification. The resulting primary purified compound [temperately designed as AMBL-029C-TS] was further analyzed by HPLC to monitor its purity;(4) physical-chemical characteristics: judging from the acid-base fractionation experiments, and the pH and temperature stability tests, the compound was deduced to be a acidic compound with the properties of low polarity and highly pH and temperature stable;(5) mechanism of the antioxidant: in comparison with some other known antioxidants, TS was subjected to investigate its antioxidant mechanism, together with BHT,-tocopherol, as well as two streptomyces metabolites, homogentisic acid and -phenylpyruvic acid, which were previously isolated as the natural antioxidants in our laboratory.

针对本实验目的，我们设计了以下的实验步骤﹔（1）二次代谢物回收及检测样本处理：我们将发酵所得的培养上清液，利用疏水吸附性树酯Amberlite XAD-2吸附回收，并以甲醇溶离及真空减压浓缩脱水等方式处理，以取得提供抗氧化活性筛选之检测样本；（2）抗氧化活性检测及菌种筛选：以「过氧化脂质」和「硫丙二醯尿」的生成量进行定性定量分析以作为抗氧化物质生产菌筛选之用；经此筛选程序，我们选获了具有抗氧化物质高生产力的菌株，命名为AMBL-029C；（3）抗氧化物质的分离纯化：针对生产菌株的发酵回收处理液，以矽胶薄层色层分离法经物质层析纯化后，并以高效能液相层析法(High performance liquid chromatography；HPLC)分析物质可得一初级纯化物质，命名为AMBL-029C-TS；（4）抗氧化物质的物理化学性质分析：由酸碱转溶（acid-base fractionation）实验得知，此抗氧化物质属於中低极性的强酸性物质，对温度（37℃-100℃）及酸碱度（pH3.0-13.0）均表现出高稳定性；（5）在抗氧化机制探讨方面，我们针对数种不同的抗氧化机制进行探讨，即： 1。

Fed-batch fermentations of vitamin B12 by Propionibacterium shermanii were conducted in a 7L fermentor to investigate characteristics of the cell growth and vitamin B12 production.

首先对维生素B12产生菌Propionibacterium shermanii在7L发酵罐内分批发酵下的菌体生长及产维生素B12的特性进行了研究。

It showed that the growth of the strain was positive correlated to the flocculating activity at different cultivation time.

通过研究该菌株在不同培养时间的生长情况和发酵液的絮凝活性，从而得出发酵液絮凝活性与菌体生长量呈正相关。

From black song fungi with produce the Ruan false silk yeast fungus to constitutePass to design single factor and was hand over to experiment to make sure KB and H Ruan hybrid the fungi ferment of the best condition, test result enunciation:The KB is in N source 5%, anticipate water to compare 1:2, inoculate to compare 1:1, inoculate to measure 20%, pH to be worth 3.5, ferment time for 5 days, ferment to connect to go in to inoculate to measure to 20% H Ruans to mix the germ stub as hybrid fungi on the 3rd day the best ferment a condition, in that case, the Chinese herbal medicine residue true egg white content after ferment is 17.26%, true egg white growth rate is 82.39;The thick fiber content is 26.09% and decline the solution rate is 14.54%.

通过设计单因子以及正交试验确定了KB及H朊混合真菌发酵的最佳条件，实验结果表明：KB在N源5%、料水比1：2、接种比1：1、接种量20%、pH值3.5、发酵时间5天，发酵第3天接入接种量为20%的H朊混合菌株为混合真菌最佳发酵条件，在该条件下，经过发酵后的中药渣真蛋白含量为17.26%，真蛋白增长率为82.39；粗纤维含量为26.09%，降解率为14.54%。

In the United States, chronic alcoholism and hepatitis C are the most common ones.

在美国，慢性酒精中毒，肝炎是最常见的。

If you have any questions, you can contact me anytime.

如果有任何问题，你可以随时联系我。