采用正交实验法对中井木瓜酒的发酵条件进行优化。
The fermentation conditions of Chaenomeles speciosa S. Nakai wine were optimized by orthogonal experiments.
这篇研究利用少动鞘脂单胞菌发酵生产结冷胶的发酵条件。
This paper researches the fermentation condition of gellan gum production utilizing Sphingomonas paucimobilis.
最佳发酵条件优化及混合发酵。
The optimization of the best fermentation condition and mixed fermentation.
选取酶活最高的菌株进行发酵条件的研究。
Study the ferment condition of the highest enzymic activity strain.
对发酵法生产壳聚糖的发酵条件进行了优化。
The fermentation conditions for producing chitosan were optimized.
用于摇蚊幼虫（即红虫）防治的菌种发酵条件。
Study was conducted to investigate into fermentative condition of the control of chironomidae larvae(red worm) with Bacillus thuringiensis var.
对宣木瓜酒主发酵条件采用了正交实验法进行优化。
The chief fermentation conditions of Chaenomeles speciosa S. Nakai wine were optimized by orthogonal experiments.
研究短密青霉菌UA-32产生霉酚酸的发酵条件。
The fermentation conditions of mycophenolic acid produced by Penicillium brevicompactum UA-32 were investigated.
对高产菌株S-22进行了发酵条件进行了初步优化。
The fermentation medium optimized experiment with the strain S-22 was on shaking flask level.
本文研究了腺苷蛋氨酸发酵条件及发酵培养基的优化。
In this paper, the optimization of fermentation conditions and cultural media for S-adenosylmethionine production was carried out.
实验确定了该菌株多糖发酵的最佳培养基配方及发酵条件。
The experiment is certain of the optimum medium and its fermentation condition of the Polysaccharide fermentation.
研究DDT降解菌的生物学、降解特性及其发酵条件的优化。
The purpose of this research was to study biological characteristics, degradation characteristics and the optimization of fermentation conditions of DDT degradation bacterium.
以芒果为原料，采用正交试验法优选出的最佳芒果发酵条件。
Mango chosen as material, orthogonal experimental method is used to make fermented alcohol.
通过比较生长细胞和休止细胞的产酯情况来寻找最佳发酵条件。
By the comparison of conditions or osier production of growth cells and of resting cells, the optimum fermentation condition was determined.
分析发酵条件对荔枝果酒品质的影响，确定荔枝果酒的发酵工艺。
This paper analyzed the fermentation conditions impacting on the quality of litchi fruit wine, and determined the litchi wine fermentation technology.
对酸奶制作中甾醇乙酸酯和蔗糖添加量、酸奶发酵条件进行了研究。
This study examined the effect of the addition of phytosterol acetate and sucrose on the fermentation of yogurt.
目的：优化融合表达抑肽酶基因工程菌的发酵条件，分离纯化抑肽酶。
Aim: to optimize the fermentation conditions of engineering bacteria expressing fusion proteins composed of aprotinin and to purify aprotinin.
在发酵试验方面，采用星点设计—效应面优化法寻找较优的发酵条件。
We also used central composite design methods to optimize the fermentation conditions.
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.
目的研究利用少动鞘脂单胞菌发酵生产胞外多糖结冷胶的摇瓶发酵条件。
Objective This paper researches the fermentation condition of gellan gum production utilizing Sphingomonas paucimobilis.
同时，改变发酵液中不同氮源和碳源，对突变株的发酵条件进行了比较研究。
Also the fermentation conditions were studied with different carbon sources and nitrogen sources.
并对原料预处理、发酵剂选择、发酵条件等影响产品质量的因素进行了讨论。
The factors influenced on the quality of products by the raw materials pretreatment and the fermenting conditions were studied through the tests in laboratory and factory.
采用优化后的发酵条件，虾青素产量较原始发酵条件的产量提高了20.4%。
The carotenoid production was increased by 20.4% when Phaffia rhodozyma was cultivated under the optimal conditions as compared with the control.
对发酵法生产d -核糖的生物合成途径、菌种选育、发酵条件等进行了综述。
The article describes the advances in the research of D-ribose by fermentation. It focuses on the anabolism pathway, screening of strain and fermentation conditions.
探讨了用野生油菜黄单孢菌发酵生产黄原胶的发酵条件以及其提纯分离的技术。
The fermentation conditions of Xanthomonas Campestris and separation technique of xanthan gum was introduced.
结果表明，豆乳的风味、组织状态和菌种特性以及发酵条件均影响酸豆乳的质量。
The results showed that the quality of soy yoghurt was affected by the flavour and texture of soy milk, the characteristic of lactic acid bacteria and fermentation conditions of soy yoghurt.
通过发酵条件和物料配比的正交试验、稳定剂品种试验，优选出最佳工艺和配方。
The best technique parameter and formula were chosen by the experiments of fermentation condition and product stability.
对纳豆菌产抗菌物质的摇瓶发酵条件进行初步研究，确定纳豆菌发酵的动态变化；
Rocker fermentation condition for the extraction of anti-bacteria substances from natto fungus was investigated, dynamic fermentation experiment was carried out.
在单因素的基础上，利用响应面法对黑糯玉米发酵乳饮料的发酵条件进行了优化。
Based on single factor tests, the response surface methodology (RSM) was used to optimize the fermentation technological conditions for producing lactic beverage from black glutinous corn.
本文主要阐述柠檬酸生物合成途径、代谢调控机理及发酵条件对柠檬酸累积的影响。
This article expounds the biosynthetic pathway and metabolic regulation mechanism of citric acid, and dis-cusses how the fermentation conditions affect the accumulation of citric acid.
应用推荐