The qualitative analysis result shows that Mucor racemosus produces CoQ10.
定性结果表明，总状毛酶产辅酶Q10。
The white thin hair is the hypha of mucor, which gives tofu a new vitality.
白色的细丝是毛霉菌的菌丝，是它们赋予豆腐新的活力。
Penicillium, Mucor, Aspergillus and Bacillus were found in the packing material.
填料内检出青霉、毛霉、曲霉和芽孢杆菌属。
Mucor-fermented soybeans are the regional characteristic products in Sichuan and Chongqing.
毛霉豆豉是四川、重庆的地域特色产品。
The quality of mucor is the direct cause for the quality of product. In this paper, the method of mucor was introduced.
毛霉菌种的质量的好坏直接影响到酿造食品质量的优劣，简述了毛霉菌种的制备方法。
Objective To explore the special role of suspension bed in the treatment of large-area burn patients with Mucor infection.
目的探讨悬浮床在治疗大面积烧伤病人毛霉菌感染时的特殊作用。
Objective We report a rare case of primary cutaneous mucormycosis caused by Mucor hiemalis f. luteus (linnemann) Schipper.
目的报道一例罕见的由冻土毛霉黄色（或土黄）变种所致的原发性皮肤毛霉病。
A relatively considerable amount of dissociation and purification of the mucor racemosus crude extract are conducted using silica-gel column.
用硅胶柱对总状毛霉粗提液进行较大量分离提纯研究。
Objective:Breeding of Mucor protease strain with high enzyme activity and good high-temperaturre for fermentation experiments or production of sufu.
目的：选育酶活力高、耐热性好的毛霉蛋白酶菌株，用于腐乳发酵实验或生产。
This paper introduces the industrialization technology and the key equipment of the production line of mucor-fermented and low-salt and speeded-up soybeans.
本文介绍了毛霉型低盐速成豆豉的工业化生产工艺及生产线的关键设备。
This paper summarizes the bitterness forming mechanism of protease hydrolysates, the methods of debittering protein hydrolysates and the properties of mucor protease.
本文主要概述了蛋白酶解产物苦味形成机理、常用的苦味脱除方法、毛霉蛋白酶的特性。
The chitinase, chitin deaceylase, chitosanase and N-acetyl-glucosaminase were detected to explore sufu mucor hypha autolysis mechanism in the course of sufu fermentation.
对腐乳发酵过程中甲壳素酶、脱乙酰甲壳质酶、壳多糖酶和N-乙酰氨基葡萄糖酶进行研究，旨在探索腐乳毛霉后发酵菌丝自溶机理。
In mold-fermented brown bean, Mucor, Rhizopus, Aspergillus and Penicillium were the predominant species and their contents varied by changing the culture medium and temperature.
霉菌型的土家豆豉有毛霉、根霉、曲霉和青霉四种类型，随着培养基和温度的不同而不同。
The growth temperature and situation of producing enzymes from Mucor M1 and Rhizopus M2 were studied. Experiments on three different matching of Mucor M1 and Rhizopus M2 were done.
在研究毛霉m1和根霉m2的生长温度和产酶特性的基础上，进行了三个不同配比的腊八豆生产实验。
E. coli, Staphylococcus aureus, Rhizopus, Mucor, etc. were the indicators. This essay investigated the effect of different alkannin content on bacteriostatic activity of the Lithospermum plastic.
以大肠杆菌、金黄色葡萄球菌、根霉、毛霉等为指示菌，考察不同紫草素添加量对紫草涂膜剂抑菌活性的影响。
The optimum conditions was obtained. After centrifugation, pressing, mucor inoculation, dehydration and flavor adjustment, the flavor cheese was obtained, which was of good color, flavor and smell.
再通过离心、压榨、接种毛霉，加糖加盐对其进行风味的调整，从而得到质地紧密、咸甜适口、香味醇厚的风味干酪产品。
The optimum conditions was obtained. After centrifugation, pressing, mucor inoculation, dehydration and flavor adjustment, the flavor cheese was obtained, which was of good color, flavor and smell.
再通过离心、压榨、接种毛霉，加糖加盐对其进行风味的调整，从而得到质地紧密、咸甜适口、香味醇厚的风味干酪产品。
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