shaking flask test 摇瓶发酵试验
shaking flask fermentation 摇瓶发酵
fermentation in shaking flask 摇瓶发酵
The optimum shaking culture condition was as follows: initial medium pH 6.5, 10% inoculation quantity, 160r/min shaking frequency, 100ml medium in 250ml shaking flask, 6 days incubation.
结果表明最佳的摇瓶培养条件为:起始pH值6.5、装液量80ml/250ml、接种量10%、摇床转速160rpm,发酵周期为6d。
参考来源 - 白灵菇液体发酵及其胞外多糖生物活性的研究·2,447,543篇论文数据，部分数据来源于NoteExpress
Objective:In this article, the shaking flask culture conditions of strain SD59 which had a high productive capacity of lipopeptide biosurfactant have been studied.
目的：对选育出的脂肽生物表面活性剂高产菌株SD59的摇瓶发酵条件进行了研究。
The fermentation culture medium and shaking flask fermentation conditions of glutathione have been researched by using orthogonal experiments with Saccharomyces cerevisiae.
通过正交试验，研究了啤酒酵母摇瓶发酵生产谷胱甘肽的培养基的组成以及发酵培养条件。
Methods: To mutate breeding for strain by chemical mutagen. Its producing resistant ability and propagating stability of strain obtained by screening was observed by shaking flask test.
方法：用化学诱变剂对菌种进行诱变育种，筛选得到的菌株通过摇瓶试验考察其产抗能力与传代稳定性。
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