不同接种量和接种方法均显著地影响防治效果。
Inoculum dose and inoculation strategy both significantly influenced biocontrol efficacy.
煤样的粒度、菌接种量、加氮源对脱硫有一定影响。
The granularity of coal, inoculation amount of bacteria and additional nitrogen have some effect on desulfurization.
本文还对MLF接种时间的确定和接种量选择问题进行了探讨。
In this paper, the time of inoculation and inoculation levels for MLF were also discussed.
使用了5个因素，分别是：水分，碳源，氮源，接种量和PH值。
Used 5 factors, respectively is: Humidity, the carbon source, the nitrogen source, inoculates the quantity and PH values.
研究了肉的乳酸发酵工艺，确立了发酵温度、发酵时间、接种量等。
This paper studied the lactic acid fermentation process of meat and determined fermentation temperature fermentation time and bacterial load.
接种量的增加能明显地提高生长速率、皂甙产率以及细胞培养物产率。
Increasing inoculum quantity could obviously increase growth rate, saponin content and yield of cell cultures.
发酵条件考察初始pH、装液量、接种量等方面，确定了最适发酵条件。
The fermenting conditions such as initial PH, volume, inoculability quantity etc. were studied, and the optimum conditions have been found.
响应面分析的结果表明温度、接种量、加盐量对响应值的影响存在交互作用。
Response surface analysis showed that temperature, inoculum amount, the concentration of salt took significant interactive effects.
发酵液对大豆胞囊线虫的防效与处理方式、接种量、接种时间以及浓度有关。
But the efficacy was related to the treated methods, the amount of inoculum, the inoculum period and the concentration.
研究了粪液固体浓度和硫细菌混合菌液接种量对猪粪中重金属生物沥浸的影响。
Effects of concentration of solids in liquid manure and amount of mixed sulfur bacteria liquid inoculated on bioleaching of heavy metals from pig manure were studied.
通过正交试验对菌种接种量、食盐、番茄汁、甜蜜素的添加量进行了筛选优化。
Pickles process craft in quantity of pure breed inoculation, salt, tomato juice and sweet vegetable with orthogonal design was optimized.
利用微生物混合发酵确定了发酵菌种的接种比例、接种量、最佳氮源及其添加量；
The suitable proportion and quantity of inoculation, the optimum nitrogen source and its ratio in the medium were established through mixed fermentation.
影响酵母性能的主要因素：酵母菌种、酵母接种量、酵母使用代数、发酵工艺条件等。
The main factors inluencing yeast properties covered: yeast species, yeast inoculation quantity, use algebra of yeast, and fermentation technical conditions etc.
生物降解实验显示溶解态MHA在较低菌接种量的情况下促进了菲在液相中的生物降解。
The biodegradation of phenanthrene was raised in the situation of less inoculums concentration with the addition of the dissolved MHA.
以酒精度为指标，研究了初始糖度、初始酸度、接种量和发酵温度对凉薯果酒发酵的影响；
Taking alcoholicity as the indicator, the effects of initial sugar content, initial pH, inoculum size and temperature on the fermentation of the wine were investigated.
综合考虑甲烷产生的时间、最高含量和总产甲烷量，放大培养的适宜接种量范围为15%。
The optimum inoculation quantity of scale-up culture is 15% comprehensively considering the biogas production time, the maximum biogas production level, and the total production level of methane.
结果表明：选用编号为1515的酒精酵母，采用分步发酵工艺，乳酸菌接种量为5%L。
The results showed that no 1515 alcohol yeast, step fermentation technology, 5% lactobacillus l.
研究了不同黄酒高活性干酵母(YWBY)接种量、发酵温度、发酵时间对糯米甜酒发酵的影响。
The effects of different inoculation quantity of yellow rice wine brewing yeast (YWBY), different fermentation temperature and fermentation time on the fermentation of sweet rice wine were studied.
结果表明：当假丝酵母菌株l2接种量为1%，根霉菌株q接种量为3%时，最有利于试饭时产糖。
The result showed that when the inoculated percentage of L1L2Q is 3%1%3% could produce sugar most.
试验对影响悬浮细胞生长的因子如培养基中植物生长调节剂组成、初始接种量和继代时间等进行了优化。
Growth of suspension cell lines was affected by the concentration of PGR, the initial cell density and days after sub-cultured, et al.
利用愈伤组织法对咖啡短体线虫进行了人工繁殖，并分析讨论了温度、培养时间、接种量对繁殖量的影响。
Pratylenchus coffea was monoxenically reproduced on carrot disk culture, and the effect of time, temperature, and inoculum density on reproduction were discussed in the study.
对发酵过程中相关因子研究，结果表明，摇瓶发酵培养宜采用10%接种量，在PDY基质上进行二级发酵。
The results indicated that the second fermentation in PDY medium with 10% incubating volume is the optimal flask fermentation.
研究培菌糖化条件及发酵温度、时间、耐高温酿酒高活性干酵母（TH-AADY）接种量和料水比对产酒率的影响。
The effects of saccharification conditions, fermentation temperature, fermentation time, inoculation quantity of TH-AADY, and the ratio of raw materials to water on liquor yield were studied.
单因子试验研究结果表明，在芒果果醋发酵工艺过程中，接种量和发酵时间及起始酒精度是影响果醋质量的关键因素。
The inoculum amount, fermentation time and initial alcohol concentration were key factors in fermentation to affect the quality of mango vinegar.
研究了接种量、发酵温度与时间、氮源等因素对以陈化稻米为原料，黑曲霉液态发酵法生产柠檬酸的影响，并优化了工艺。
The effects of inoculums, fermentation temperature and time, and nitrogen source on production of citric acid from aged paddy rice by liquid-state fermentation of Aspergillus niger were studied.
在醋酸发酵的试验中，分别以5％、10％、15％为接种量进行发酵，60小时后观察结果，确定10％的接种量产酸最高。
The acetic fermentation is done, with the inoculation of 5% 10%, 15%, the results of 60-hours fermentation are observed, and the inoculation amount is 10%for the highest production of acid.
来自抗病无性系的愈伤组织也表现抗病。 愈伤组织抗病性表达受培养基的激素浓度及比例、病原菌的接种量和接种温度影响较大；
The expression of poplar disease resistance in callus tissues is greatly affected by concentration of auxins and cytokinins in the medium, inoculum density and temperature.
接种疫苗看来是有合理的支持的，而且我认为随着这些理论都是建立在骗局和伪科学上的真相揭露接种疫苗量会随之而上升。
"There seems to be reasonable support for vaccination and I think this will increase with the revelation that a lot of this stuff was based on fraud or bad science," said Dr.
而假若人们接种两倍的量或每人接种两次，就会有一半的人得不到接种。
Had it taken twice that dose, or two shots apiece, half as many people could have received the vaccine.
而假若人们接种两倍的量或每人接种两次，就会有一半的人得不到接种。
Had it taken twice that dose, or two shots apiece, half as many people could have received the vaccine.
应用推荐