发酵周期
- fermentation period
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最适发酵周期为24~30h;
The optimum fermentation period was 24 ~ 30 h.
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结果表明,荧光假单胞菌AR4对生产环境中噬菌体的抗性稳定,发酵周期短,发酵转化率高;
The results showed that the mutant resistance against the phages was stable , with shorter fermentation period and higher fermentation conversion rate than its parent .
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主要探讨接种量、种龄、温度、初始pH值和发酵周期对细菌纤维素产量的影响,以确定静态培养发酵生产细菌纤维素的条件。
Experiments were undertaken in order to determine the static fermentation condition of bacterial cellulose .
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该菌株最适培养条件为:培养温度25℃,起始pH值5.0,接种体积分数15%,发酵周期10d。
The optimal cultivation conditions of Pholiota adiposa were : initial pH 5.0 , culture temperature 25 ℃, fermentation time 10 d , and inoculating amount 15 % .
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与在整个发酵周期内控制一种温度和不控制pH值的传统工艺相比,该策略可提高西索米星产量10%。
Compared with the traditional techniques of constant temperature and pH value without controlling in whole fermentation process , the control strategy could increase sisomicin product about 10 % .
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在发酵周期相同,装料相同的情况下,三级发酵与二级发酵比较,三级发酵阿维菌素B1的发酵单位提高10%以上,阿维菌素B1的发酵总亿提高20%以上。
The results indicated that the titer and total productivity of avermectin B1 in the trinary fermentation increased by 10 % and 20 % respectively compared with the secondary fermentation under the same conditions .
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在这里加入碳源后,生长良好,发酵周期缩短,在降低其COD的同时,氢气产量大大提高。
By adding some nitrogen sources , with the reduce of COD , they can grow very well and produce a lot of hydrogen .
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优化后的工艺为:接种量4%、食盐4%、番茄汁5%、甜蜜素0.3g/k,20~25℃,发酵周期2d。
Optimized craft was 4 % inoculate the deal , 2 % salt , 5 % tomato juice , 0.3g/kg sweet vegetable , 20 ~ 25 ℃ and ferment the period of 2 days .
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发酵周期缩短至12d。
Zymolytic periods shortened to 12 days .
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与相同条件下不使用酸性蛋白酶的比较,发酵周期缩短10~16h,相对原料出酒率提高2.99%~5.73%
As compared with no adding acid protease , the fermentation time was decreased 10 ~ 16h and the alcohol yield of raw materials was increased by 2.99 % ~ 5.73 % .
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结果表明,质量浓度为15g/L的真菌多糖对鼠李糖乳杆菌的增殖效果最显著,其活菌数最大可达到3.08×1010mL-1,能够使发酵周期提前2~3h。
The results showed that 1.5 % ( m / v ) polysaccharides had the greatest influence on the strain 's multiplication . The number of alive probiotics achieved 3 . 08 × 1010CFU / mL , the time of fermentation was shortened for 2-3 h.
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结果为:装量50ml/250ml、接种量10%、pH7.0、温度25℃、转速170r/min、发酵周期26h。
The results were : inoculating quantity 10 % , flask content 50ml / 250ml , pH7.0 , temperature 25 ℃, rotation speed 170r / min , and fermentation time 26h .
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采用紫外线和氯化锂为复合诱变剂,对NU-2原生质体进行诱变,筛选出发酵周期和NU-1菌株相同步的NU-2-16菌株,其晶体蛋白含量比出发菌株提高了10.03%
The NU-2-16 strain whose fermentation period was accordant to NU-1 was selected . Its crystal protein content was increased by 10.03 % comparing with original strain .
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在培养温度20~25C。相对温度70%~85%的条件下,采用0.5~1.0×10~6孢子/ml悬浮液喷洒豆腐白坯,可缩短前发酵周期1/3。
We use the spore suspension ( 0.5-1.0 × 106 spore / ml ) to spray on the beancurd for pure culture . That is under the conditions : temperature between 20-25 ℃, relative humidity 70 % - 85 % .
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以木薯干片为原料时,甘油产率最高为11~12%,全糖转化率为47~49%,发酵周期为60~66h;
And the following results were obtained : the productivity of glycerol was 11-12 % from cassava , and the conversion rate of sugar was 47-49 % and fermentation period was 60-66 hours .
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提高酱油质量缩短发酵周期
Improving the quality of soy sauce , shortening the period of fermentation
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该菌发酵周期短,提取工艺简单。
The fermentation cycle was short and the extraction process was simple .
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链霉素发酵周期与经济效益的关系
Relation between running time and profit of streptomycin fermentation
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倒仓破碎对缩短发酵周期后生活垃圾堆肥腐熟度的影响
The Effects of Pile Turning and Crushing on Municipal Solid Waste Compost Maturity After Shortening Composting Periods
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试验结果表明固定化细胞发酵周期均比游离细胞缩短了一半。
The fermentation time of immobilized cells is 1 / 2 shorter than that of free cells .
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黄酒醪中添加植酸,发酵周期缩短且各项理化指标均有较大改善,从而提高了黄酒产量和质量。
PA shortened fermentation cycle period , improved yellow rice wine ingredients , and increased yield and quality .
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此菌株产酶量高,发酵周期短,具有良好的应用潜力。
This strain with higher yield of chitosanase and shorter fermentation period displayed good potential for future applications .
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在烟叶发酵周期内,控制发酵库的温度、湿度,使温度值和湿度值保持在预定曲线所确定的数值上,可以让烟叶发酵达到理想的效果。
Only when we keep the temperature and humidity of fermentation chamber at the predetermined value can we successfully achieve an ideal effect .
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具有发酵周期短、低盐、外形可塑性强等优点。
It had a lot of merits , such as its short fermentation period , low-NaCl , good plasticity contour and so on .
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两株菌生长迅速,产酯能力强,发酵周期短,具有潜在的应用价值。
The two strains have a potential value of application because of their rapid growth ability , high ester-producing capability and short fermentation period .
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用匀浆化菌种代替传统工艺中直接用斜面母种作为一级摇瓶种源,使发酵周期缩短了2~3天。
The fermentation period is2-3 days shorter by utilizing homogenated culture as culture seed in first step instead of slant cultures used in traditional technique .
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结果表明,适当的温度和压力相结合,既能缩短啤酒发酵周期,控制啤酒风味物质的组成,又不影响啤酒风味。
The results suggested that adequate temperature and pressure could shorten beer fermentation period and control beer flavoring substances with no adverse influence on beer flavor .
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试验结果表明,通过接种植物乳杆菌、添加番茄汁,可以明显缩短发酵周期、提高苔菜泡菜的质量。
The results showed that the pure breed inoculation in vegetables pickles inside , the tomato juice make the pickles ' quality obvious exaltation , ferment period to shorten .
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结果表明,两者均以糯米为原料采用淋饭法酿制而成,但酒曲制作差异、发酵周期不同导致了各自独特的风格。
The results showed that although both of them were produced by rice sprinkling method , the difference in starter-making and fermentation period finally led to different wine styles .
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结果表明:固定化复合酵母在耗糖能力、产乙醇能力方面明显优于游离酵母细胞,且发酵周期明显短于游离细胞。
The results of industrial experiment show that the capacity of producing alcohol and declining fermentable sugar of immobilized complex yeast cells is superior to that of free yeast cells .