shaking flask test 摇瓶发酵试验
shaking flask fermentation 摇瓶发酵
fermentation in shaking flask 摇瓶发酵
The optimum shaking culture condition was as follows: initial medium pH 6.5, 10% inoculation quantity, 160r/min shaking frequency, 100ml medium in 250ml shaking flask, 6 days incubation.
结果表明最佳的摇瓶培养条件为:起始pH值6.5、装液量80ml/250ml、接种量10%、摇床转速160rpm,发酵周期为6d。
参考来源 - 白灵菇液体发酵及其胞外多糖生物活性的研究·2,447,543篇论文数据，部分数据来源于NoteExpress
The fermentation medium optimized experiment with the strain S-22 was on shaking flask level.
对高产菌株S-22进行了发酵条件进行了初步优化。
Diffusion method and shaking flask method were used to measure the antimicrobial activities of synthetized PSPHMG against E. coli and s. aureus.
分别用扩散法和振荡瓶法测试了抗菌聚苯乙烯对大肠杆菌和金黄色葡萄球菌的抗菌性能。
Shaking flask and pot experiment were carried out to study the dissolution of feldspar and growth promoting of the plants by the strain NBT of silicate bacterium.
在摇瓶和土壤耗竭条件下研究了硅酸盐细菌NBT菌株的解钾作用以及对作物生长的促进作用。
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