毛霉豆豉是四川、重庆的地域特色产品。
Mucor-fermented soybeans are the regional characteristic products in Sichuan and Chongqing.
填料内检出青霉、毛霉、曲霉和芽孢杆菌属。
Penicillium, Mucor, Aspergillus and Bacillus were found in the packing material.
毛霉菌病是一种急性霉菌感染，常具有致死性。
Mucormycosis is a an acute infection and often fatal infection caused by a fungus.
目的探讨肺毛霉病的临床表现、诊断和治疗方法。
Objective to describe the characteristic of pulmonary mucormycosis (PM) and to evaluate the methods of diagnosis and treatment.
用硅胶柱对总状毛霉粗提液进行较大量分离提纯研究。
A relatively considerable amount of dissociation and purification of the mucor racemosus crude extract are conducted using silica-gel column.
白色的细丝是毛霉菌的菌丝，是它们赋予豆腐新的活力。
The white thin hair is the hypha of mucor, which gives tofu a new vitality.
目的：探讨糖尿病合并肺毛霉菌感染的防治，减少死亡率。
OBJECTIVE To approach prevention and treatment for diabetes combining with lung thread fungus infection in order to deceasing mortality rate.
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 To explore the special role of suspension bed in the treatment of large-area burn patients with Mucor infection.
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 introduces the industrialization technology and the key equipment of the production line of mucor-fermented and low-salt and speeded-up soybeans.
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。
Objective:Breeding of Mucor protease strain with high enzyme activity and good high-temperaturre for fermentation experiments or production of sufu.
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。
Objective We report a rare case of primary cutaneous mucormycosis caused by Mucor hiemalis f. luteus (linnemann) Schipper.
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。
The quality of mucor is the direct cause for the quality of product. In this paper, the method of mucor was introduced.
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。
This paper summarizes the bitterness forming mechanism of protease hydrolysates, the methods of debittering protein hydrolysates and the properties of mucor protease.
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。
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.
用CO2激光辐射筛选培育出高产鞘磷脂酶的工程菌——雅致放射毛霉变异株AE255-6。
High sphingomyelin phosphodiesterase-producing Actinomucor elegans mutant(AE255-6) was obtained by radiation of CO2 laser.
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。
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.
毛霉as3.2778液体培养菌种在腐乳生产中可以得到很好的应用，液体种发酵周期在16—24小时。
The liquid spawn of Actinomucor elegans AS3.2778 did well in sufu production, its fermentation period being 16-24 hours.
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。
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.
方法对3例小儿原发性肾毛霉菌病的症状、体征、CT和IVU表现、手术情况等进行分析，结合文献讨论其临床特点。
Methods The clinical manifestations, CT, IVU and surgical findings of 3 children with isolated renal mucormycosis were analyzed.
冬季培曲前期，曲易出现升温过缓、感染毛霉等杂菌，研究通过添加鲜曲或活性干酵母和根霉菌强化接种来解决该问题。
In order to settle such problems, fresh Daqu was added and active dry yeast or rhizopus were inoculated in the experiments.
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.
毛霉病是一种致死性真菌感染，是由毛霉目中的致病真菌感染所致，常侵犯中枢神经系统、肺、胃肠道、皮肤、眼眶和鼻窦等部位。
Mucormycosis is a kind of lethal infection caused by any fungus in the order Mucorales. It often involves the central nervous system, lungs, gastrointestinal tract, skin, orbit and paranasal sinuses.
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。
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。
The chitinase, chitin deaceylase, chitosanase and N-acetyl-glucosaminase were detected to explore sufu mucor hypha autolysis mechanism in the course of sufu fermentation.
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