醋酸菌

We studied the effect of acetic acid on cell growth and recombinant porcine somatotropin for recombinant Escherichia coil.

在这里我们所探讨的是醋酸对重组大肠杆菌的菌体生长和重组蛋白质猪生长激素表现度的影响。

Showed that: After being treated with the combined antiseptic germicide of 60% ethanol, 0 5% lactic and 0 2% acetic acid, together with calcium alginate coating, the cooked meat was left unspolled at 28 ℃ for 7 days.

将两种可食性涂膜材料，分别与无毒抑菌剂联合使用，对熟肉制品进行保鲜处理，研究表明，经 60 %乙醇、 0 。5%乳酸和 0 。2 %醋酸复合抑菌剂浸泡，并以海藻酸钠涂膜包被，处理后的熟肉制品在 2 8℃保温 7天不腐败变质，细菌总数及大肠菌群均未检出

Acetobacter and Gluconobacter can be allowed to oxidize the ethanol to acetic acid and form a wine vinegar .

醋酸杆菌和葡萄糖酸菌可以用来氧化乙醇而得醋酸形成一种葡萄酒醋。

Results:5 229 strains were isolated,the first five strains were blastomyces albicans;pseudomonas aeruginosa;acinetobacter calcoacetieus;escherichia coli and staphylococcus aureus.

结果：共分离出5229株细菌，居前5位的分别是：白色念珠菌、铜绿假单胞菌、醋酸钙不动杆菌、大肠埃希菌和金黄色葡萄球菌。

The elements in bamboo liquid such as ethylic acid, phenol compounds and alcohol can clean skins and diminish inflammation with their effects of antibiosis, bacteriostasis.

竹醋中的&醋酸&、&酚系化合物&及&醇&等成份，具有清洁皮肤和抑菌、抗菌、消炎等功能。

Strains, which were white or light brown when grew on the lead acetate media plates, were selected. Then, the different differential medium plates containing NaiS and as the only sulfur sources were used to select 24 strains, which grew well on plates, but didn't grow well on Na2SO3 plates.

选择在醋酸铅显色平板上菌落颜色为白色或浅棕色的菌株(H_2S产生少的菌株)111株，分别对应点接于以Na_2S和Na_2SO_3为唯一硫源的两种鉴别培养基上，选择在Na_2S培养基上菌落较大，同时在Na_2SO_3培养基上菌落较小或不生长的突变菌株24株。

The average kill rate against natural bacteria on kitchenware, such as table top, chopping block, knife, cupboard, porcelain bowl and the surface of refreshing box of the refrigerator were all above 0.972 0 when cleaning and polishing with vinegar solution for 10 min.

结果 不同浓度的食醋溶液作用不同时间对金黄色葡萄球菌、大肠杆菌和白色念珠菌的杀灭效果不同，浓度越大、作用时间越长杀菌效果越好（F=6.89～156.83，P.05）；对手自然菌作用2 min，平均杀灭率为0.991 5±0.003 2；对厨房内台面、砧板、菜刀、碗柜、瓷碗、冰箱保鲜室表面擦拭消毒10 min，对自然菌的平均杀灭率在0.972 0以上；对室内空气自然菌的杀灭率随熏蒸时间的延长而提高（F=121 2.13、502 4.46，P.05），当室内有人时，杀灭率有所降低（t=5.08～30.48，P.05）；置于54 ℃恒温箱（相对湿度≥0.75）存放14 d，醋酸总含量下降

Results Different concentrations of vinegar with different disinfection duration showed significantly different bactericidal effect on Staphylococcus, Escherichia and Candida albicans (F=6.89~156.83, P.05). The effect was better along with higher concentration and longer duration. The average kill rate against natural bacteria on hands was 0.9915±0.0032 after exposed to vinegar solution for 2 min. The average kill rate against natural bacteria on kitchenware, such as table top, chopping block, knife, cupboard, porcelain bowl and the surface of refreshing box of the refrigerator were all above 0.9720 when cleaning and polishing with vinegar solution for 10min. The bactericidal efficacy of vinegar against natural bacteria in room air was enhanced with fumigating duration prolonged (F=1212.13, 5024.46; P.05), while lowered when there were persons in it (t=5.08-30.48, P.05). The content of acetic acid in vinegar dropped by 8.372 g/L when it was stored at 54℃(relative humidity 0.75) for 14 days.

结果 不同浓度的食醋溶液作用不同时间对金黄色葡萄球菌、大肠杆菌和白色念珠菌的杀灭效果不同，浓度越大、作用时间越长杀菌效果越好(F=6.89~156.83，P.05)；对手自然菌作用2min，平均杀灭率为0.9915±0.0032；对厨房内台面、砧板、菜刀、碗柜、瓷碗、冰箱保鲜室表面擦拭消毒10min，对自然菌的平均杀灭率在0.9720以上；对室内空气自然菌的杀灭率随熏蒸时间的延长而提高(F=1212.13、5024.46，P.05)，当室内有人时，杀灭率有所降低(t=5.08~30.48，P.05)；置于54℃恒温箱（相对湿度≥0.75）存放14d，醋酸总含量下降

Where sterility test media are to be used in the Direct Inoculation of the Culture Medium method under Test for Sterility of the Product to be Examined , modify the preparation of Fluid Thioglycollate Medium and the Soybean–Casein Digest Medium as follows.

当无菌检查培养基用于供试产品无菌检查项下的培养基直接接种法时，按如下内容变更巯基醋酸盐液体培养基和大豆-酪蛋白消化物培养基的制备方法。

During each production procedure of grape wine, acetic acid bacteria contamination easily occurs.

在葡萄酒生产过程的各个环节都可能受到醋酸菌的污染。

According to the clear water experiment, aeration performance of the new equipment is good with high total oxygen transfer coefficient and oxygen utilization ratio.

曝气设备的动力效率在叶轮转速为120rpm～150rpm时取得最大值，此时氧利用率和充氧能力也具有较高值。

The environmental stability of that world - including its crushing pressures and icy darkness - means that some of its most famous inhabitants have survived for eons as evolutionary throwbacks, their bodies undergoing little change.

稳定的海底环境─包括能把人压扁的压力和冰冷的黑暗─意谓海底某些最知名的栖居生物已以演化返祖的样态活了万世，形体几无变化。