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The biological analysis results showed: Population Doubling Time of cells was approximately 24 h;Diploid account for 76%~88% in cell's chromosome;By Isozyme analysis of Lactic Dehydrogenase,Malic Dehydrogenase,cross contamination had not taken place;The test results of ...

结果表明:细胞群体倍增时间约为24 h;细胞染色体中二倍体(2n=60)占主体,镜检细胞的百分比为98.2%;乳酸脱氢酶、苹果酸脱氢酶同工酶分析,没有其他物种污染;细菌、真菌、病毒、支原体检测阴性。

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。

When the malic acid breaks downs into lactic acid and carbon dioxide, it adds a new buttery flavor to the wine.

当苹果酸休息,跌成乳酸和二氧化碳,它增加了一个新的黄油味,以酒。

To analysis bacterial-host infection, an in vitro experiment was first carried out to analyze the acid responses of Yersinia pseudotuberculosis, a gastro-intestinal bacterium, under acidic condition. Metabonomic variation of Y.

到21d时,天冬酰胺和组氨酸浓度降低,而缬氨酸、乳酸、丙氨酸、苹果酸、琥珀酸、GABA、胆碱、β-葡萄糖、果糖、尿囊素、苯丙氨酸、甲酸的含量增高。

The MLF by commercial starer cultures and No.N7-03 only had flaver modification effect.

苹果酸-乳酸发酵只对葡萄酒的风味具有修饰作用。

Malolactic fermentation was a kind of deacidification method induced by lactic acid bacteria in wine.

苹果酸-乳酸发酵是葡萄酒中乳酸菌进行的细菌降酸过程。

ABSTRACT Malolactic fermentation was a kind of deacidification method induced by lactic acid bacteria in wine.

摘 要 苹果酸-乳酸发酵是葡萄酒中乳酸菌进行的细菌降酸过程。

Malolactic fermentationis a crucial procedure of deacidification in wine making.

苹果酸-乳酸发酵是不同葡萄酒酿造过程中至关重要的降酸步骤。

The method is successfully used to assay lactic acid, fumaric acid, 5-HMF and patulin simultaneously in apple juice.

该方法被成功地用于同时定量苹果浓缩汁中的乳酸、富马酸、5-HMF和展青霉素。

The organic acids in liquor are classified into volatile acids and involatile acids .

白酒中有机酸分为挥发酸和不挥发酸,白酒中的不挥发酸有乳酸、柠檬酸、酒石酸、苹果酸、琥珀酸等。

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