固定化酵母菌和醋酸杆菌发酵食醋工艺研究。
Research on vinegar fermentation technique with immobilized Saccharomyces cerevisiae Hansen and Acetobacter SPP.
醋酸杆菌和葡萄糖酸菌可以用来氧化乙醇而得醋酸形成一种葡萄酒醋。
Acetobacter and Gluconobacter can be allowed to oxidize the ethanol to acetic acid and form a wine vinegar.
同时，拥有自己优化的醋酸杆菌菌种库及生物发酵法生产细菌纤维素的核心技术。
It is holding a self-optimized culture bank of Acetobacter and its core patented technology (ZL96100534.3) to produce bacterial cellulose with biological fermentation.
目前已经发现有九个菌属可以产生细菌纤维素，其中以醋酸杆菌属的木醋杆菌产纤维素能力最强。
It was found that nine bacterial can produce bacterial cellulose, among them the wood acid bacilli cellulose has the most effective produtivity.
EM是有益微生物菌群的英文缩写，它主要含有五大菌群：光合菌群、乳酸菌群、酵母菌群、放线菌群、醋酸杆菌。
EM (Effective microbes) consists of 5 colonies: photosynthetic microbes , lactic acid microbes, yeast microbes, ray fungus microbes, acetic acid bacilli.
醋中的醋酸是很好的消毒剂，可以消除很多细菌，比如大肠杆菌、沙门氏菌和金黄色葡萄球菌等。
The acetic acid in the vinegar is a good disinfectant, effective against such harmful bugs as E. coli, Salmonella, and Staphylococcus.
当乳酸和醋酸其未解离部分的浓度分别大于0.683%0.256%对枯草芽胞杆菌有抑菌作用。
Lactic acid and acetic acid showed an inhibitory effect toward bacillus subtilis if the undissociated form was more than0.683% and0.256%, respetively.
研究结果表明，有机酸对枯草芽胞杆菌有抑菌作用，其中乳酸起主要作用，醋酸和酒精起增效作用。
Organic acids in koumiss had apparent inhibitory effect to bacillus subtilis, in them, lactic acid was most important whereas acetic acid and alcohol had synergistic effect.
研究结果表明，有机酸对枯草芽胞杆菌有抑菌作用，其中乳酸起主要作用，醋酸和酒精起增效作用。
Organic acids in koumiss had apparent inhibitory effect to bacillus subtilis, in them, lactic acid was most important whereas acetic acid and alcohol had synergistic effect.
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