共固定化作用 [微] co-immobilization
Co-immobilization is a novel technology developed in recent years. Due to the synergism effect of the enzymes, they are able to accomplish the“one-step”conversion of substrates to products.
共固定化酶是近年来兴起的一项新技术,具有发挥多种酶的协同作用,能够实现底物到产物的一步转化等诸多优点,因此受到越来越广泛的关注和研究。
参考来源 - 共固定化乳糖酶和葡萄糖异构酶的研究·2,447,543篇论文数据，部分数据来源于NoteExpress
采用聚乙烯醇(PVA)为载体共固定化酵母菌细胞和糖化酶制剂，并以木薯为原料进行酒精连续发酵工艺研究。
An alcoholic continuous fermentation using cassava as material, and by immobilization of glucoamylase preparation and yeasts using polyvinyl alcohol (PVA) gel as the carrier was studied.
以甘肃特产的冬果梨为原料，利用共固定化葡萄酒酵母、生香酵母和乳酸菌进行酒精发酵，固定化醋酸菌进行醋酸发酵，制得了冬果梨保健果醋。
The fruit vinegar with healthy function is produced using Dongguo pear as raw material after alcohol fermentation, lactic acid fermentation and acetic fermentation.
本文首先采用固定体积的可视化观察法（乳光法）研究了在超临界CO_2加入甲苯、环己烷、正丁醛、异丁醛、甲醇和乙醇等共溶剂之后，整个体系临界性质的变化情况。
The constant volume visual method is used to measure the critical properties of CO2+toluene, CO2+cyclohexane, CO2+n-butyraldehyde, CO2+i-butyraldehyde, CO2+ methanol and CO2+alcohol binary systems.
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