苹果醋饮料的研发_食品科学_毕业设计(论文)网 关键词：苹果醋、醋酸发酵、酒精发酵 [gap=677]Keywords: Apple Cider vinegar, acetic acid fermentation, ethanol fermentation
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...糖代谢-复旦大学生物化学PPT课件在缺氧条件下，葡萄糖经酵解生成的丙酮酸还原为乳酸(lactate) 。 乙醇发酵(ethanol fermentation)：在某些植物、脊椎动物组织和微生物，酵解产生的丙酮酸转变为乙醇和CO2，即乙醇发酵。
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...bilis;pyruvate decarboxylase gene;recombinant E.coli;ethanol fermentation; 运动发酵单胞菌;丙酮酸脱羧酶基因;重组大肠杆菌;乙醇发酵;
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acetone ethanol fermentation 乙基丙酮发酵
high ethanol fermentation 高浓度酒精发酵
Ethanol fermentation system 乙醇发酵系统
acetone-ethanol fermentation 丙酮乙醇发酵
VHG ethanol fermentation 浓醪酒精发酵
xylose ethanol fermentation 木糖乙醇发酵
rapid ethanol fermentation 快速乙醇发酵
ethanol fermentation process 酒精发酵过程
In this paper, we introduced solid state medium CO2 circulation Gas Stripping Ethanol Fermentation-GSEF and solid state substrate continuum distilled ethanol technology with corn straw and maize as raw material.
本文以玉米秸秆和玉米为原料，采用固态基质的乙醇发酵与CO2循环气提耦合和固态基质的乙醇连续蒸馏工艺。
参考来源 - 燃料乙醇固态发酵生产工艺的研究The pretreatment, enzymatic hydrolysis and ethanol fermentation of rice straw, a model lignocellulosic material, were systematically investigated. To our knowledge, application of microwave technology in pretreatment and enzymatic hydrolysis of lignocellulosic materials hasn’t been reported before.
本论文将微波技术用于植物纤维素原料的预处理和酶水解过程,以稻草作为模式植物纤维素原料,对植物纤维素原料预处理、酶水解和酒精发酵进行了系统的研究,未见有相关研究的文献报道。
参考来源 - 微波技术用于植物纤维素原料生产酒精的研究There are a few sugars that can not be effectively used by Saccharomyces cerevisiae in thedistillate of ethanol fermentation, mos of which are melibiose and cellobiose. During ethanolfermentation from cellulose, ‘feedback inhibition action’ of cellulase will be engendered bycellobiose accumulation.
酒精发酵的糟液中含有一定量的糖未能被酿酒酵母有效利用,其中最多的是蜜二糖和纤维二糖。
参考来源 - 基质利用和酒精发酵性能改善的重组酿酒酵母·2,447,543篇论文数据，部分数据来源于NoteExpress
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As a result, those models could be used to predict batch ethanol fermentation under high substrate concentration.
因此，该模型可用来预测高初糖质量浓度下间歇发酵过程。
Application of membrane separation in the preparation of xylo oligosaccharides and ethanol fermentation are reviewed.
综述了膜分离技术在低聚木糖制备及乙醇发酵中的应用。
Some insist that this syrupy sugar alcohol, a byproduct of ethanol fermentation, is as important to a wine's mouthfeel (texture) as ethanol itself.
这种甘美的糖醇是酒精发酵的副产物，有人坚持称甘油对葡萄酒口感(质地)的影响和酒精一样重要。
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