氨基酸发酵

厌氧生物法处理氨基酸发酵废水的实验研究

Experimental Study on Anaerobic Treatment of Amino Acid Fermentation Wastewater

对溶氧控制对氨基酸发酵工艺的影响及增加溶氧的一些方法进行了综合分析与探讨。

The influences of dissolved oxygen control on the amino acid fermentation process and the means on increase of dissolved oxygen were analyzed and discussed comprehensively .

氨基酸发酵废水的厌氧生物处理研究

Study on UASB Treatment of Fermentation Wastewater of Isoleucine Production

氨基酸发酵生产的研究进展

Progress in amino acid production by ferment method

规模生产从氨基酸发酵中分馏蒸馏乙醇的装置。

An apparatus for the fractional distillation of ethanol from fermentation on an industrial scale .

乳酸、乙酸和氨基酸为发酵产物，其含量与发酵基质和菌种有关。

The contents of fermentation products , including lactic and acetic acids , and amino acids , were related to fermentation substrate and microbial strain .

通过研究α-氨基氮总量及不同氨基酸对啤酒发酵过程中杂醇油生成的影响，得出亮氨酸的影响最为显著。

The effect of α - amino nitrogen gross and different amino acids on fusel oil during fermentation was studied in this paper , the conclusion showed that the effect of Leucine is the most remarkable .

微生物发酵可以产生大量的水解酶类，使蛋白质大量水解为多肽、氨基酸，使得发酵牛肉干的风味远优于传统牛肉干。6、发酵牛肉干从感官品质上好于传统牛肉干。

Fermented flavor of the beef jerky is far superior to the traditional beef jerky , because it can produce a large number of hydrolytic enzymes making protein hydrolyzed to peptide , amino acids through microbial fermentation.6.The sensory quality of Fermented beef jerky is better than the traditional beef jerky .

氨基酸对抗生素JI-20A发酵过程的影响作用研究

Studies on the effect of amino acid in antibiotic JI-20A fermentation

氨基酸分析仪在抗生素发酵研究中的应用

Application of Amino Acid Analyzer in Antibiotics Fermentation Research

氨基酸组成分析显示发酵可提高蛋白质氨基酸分；

The analysis of amino acid composition show that amino acid score increase during fermented processing .

研究了发酵培养基成分、补加方式及外源氨基酸对酿酒酵母发酵和表达的影响。

The effects of medium and foreign amino acid addition manners on fermentation and expression of Saccharomyces cerevisiae were studied .

基于此事实提出了通过测定氨基酸来测定微生物发酵液中脂肽类生物表面活性剂的方法。

Based on this experimental fact , a method of determining the LP ( s ) in fermentation broth by the way of amino acid analyses is suggested .

成品酒中α-氨基酸残留量随发酵度升高而增加，为麦汁的12.3%～19.4%；

The residue α - AN of finished beer enhanced with the increasing of real attenuation , which was equal to 12.3 % ~ 19.4 % that of wort ;

固态发酵过程中鲜味氨基酸占总氨基酸的比例随发酵时间的延长而增大，而苦味氨基酸比例则在不断减小通过比较发现米曲霉固态发酵猪骨素产物的鲜味氨基酸比例最高。

The delicious amino acids increased with the fermentation time increasing in solid-state fermentation process , and the bitter amino acids were decreasing .

三种发酵有机肥的氨基酸含量均较高，且以黄豆发酵肥的最高。发酵完全后，它们的氨基酸含量相对于发酵开始时都显著下降，其中黄豆发酵肥下降的最多。

Three kinds of amino acids in the fermentation of organic fertilizer are high , and with the highest fat soybean fermentation , after completed fermentation , and their amino acid content relative to the start of fermentation were significantly decreased , which decrease the maximum manure fermented soybean .

从各有机氮源氨基酸组成角度入手，运用聚类分析方法研究氮源氨基酸组成对CA发酵的影响。

Cluster analysis method was used to analysis the effect of amino acid composition of different nitrogen sources on the CA biosynthesis .