amino acid fermentation
英 [əˈmiːnəʊ ˈæsɪd ˌfɜːmenˈteɪʃn]
美 [əˈminoʊ ˈæsɪd ˌfɜːrmenˈteɪʃn]
网络 氨基酸发酵
双语例句
- Influence of kh_2po_4 and compound amino acid on nisin fermentation
KH2PO4和复合氨基酸对乳链菌肽发酵的影响 - The influences of dissolved oxygen control on the amino acid fermentation process and the means on increase of dissolved oxygen were analyzed and discussed comprehensively.
对溶氧控制对氨基酸发酵工艺的影响及增加溶氧的一些方法进行了综合分析与探讨。 - In this research, compound amino acids ( glutamic acid and arginine) were added in litchi juice as nitrogen source and their effects on the fermentation progress were studied.
研究在荔枝汁发酵中添加复合氨基酸（谷氨酸、精氨酸）作为氮源物质对发酵进程的影响。 - The fermented and non-fermented products contained similar amino acid, which proved out that deodorized sea snakes after fermentation had the same functions as before.
发酵品与生品含有同样的氨基酸成分，海蛇在发酵去腥后，仍保持良好的功效。 - Experimental Study on Anaerobic Treatment of Amino Acid Fermentation Wastewater
厌氧生物法处理氨基酸发酵废水的实验研究 - Amino Acid Contents in the Mycelia Produced in Fermentation Process of β-Carotene
发酵法生产β-胡萝卜素菌丝体中氨基酸含量的分析 - The content of peptides in fermented liquid first increased and then decreased, so as to indicate that the soy protein was hydrolyzed into peptide and then into free amino acid during fermentation.
发酵液中的多肽含量先增后减，表明发酵进程是按大豆蛋白水解成多肽，多肽水解成游离氨基酸顺序进行。 - The effects of medium and foreign amino acid addition manners on fermentation and expression of Saccharomyces cerevisiae were studied.
研究了发酵培养基成分、补加方式及外源氨基酸对酿酒酵母发酵和表达的影响。 - The zymotechnics of lotus yogurt and the changes of acidity, reducing sugar, amino acid, lactobacillus number in fermentation process were studied.
研究了莲子乳酸菌的发酵工艺及发酵过程中酸度，还原糖、氨基态氮含量，以及乳酸菌数的变化。 - The Determination of Amino Acids in Residue of Glutamic Acid Fermentation by HPLC
高效液相色谱法测定谷氨酸发酵渣中的氨基酸 - Based on the fermentation technology, the method for improving product quality was suggested, which included increasing amino acid content in raw materials, co-fermentation with lactic acid bacteria and yeast, addition of flavor-producing yeast, and prolonging alcohol fermentation time and ageing period.
对提高液态发酵食醋质量和技术措施进行了研究，包括提高原料氨基酸含量，乳酸菌、酵母菌共酵，添加生香酵母、己酸菌，延长酒精发酵期，延长贮存期等。 - Application of Amino Acid Analyzer in Antibiotics Fermentation Research
氨基酸分析仪在抗生素发酵研究中的应用 - Studies on the effect of amino acid in antibiotic JI-20A fermentation
氨基酸对抗生素JI-20A发酵过程的影响作用研究 - Through researching the changes in free amino acid of roast sausage, it shows that fermentation helps not only to degrade cholesterol but also to decompose protein to free amino acid, and to improve the nutritive value of the products.
通过对发酵烤肠与未发酵烤肠的游离氨基酸变化的测定，表明乳酸菌发酵不仅可以降解胆固醇，同时还有利于蛋白质分解为游离氨基酸，提高了产品的营养价值。 - Study on the Electrodialysis Desalination of Amino Acid from Fermentation Broth
电渗析脱盐分离发酵液中氨基酸的研究 - Review of Patents on the world's amino acid in 1982 ⅰ. fermentation production
1982年世界氨基酸专利综述Ⅰ：发酵生产部分 - Extraction of protein and amino acid from Baen starch wastewater by fermentation
酸浆发酵法生产豆类淀粉废水中蛋白质及氨基酸的制取 - The total amount of dissociative amino acid reduced 36% during acetic fermentation, especially Glu, Aspartate ( Asp), Proline ( Pro) and Leu.
醋酸发酵过程中游离氨基酸总量减少了36%左右，特别是谷氨酸、天冬氨酸、脯氨酸和亮氨酸。 - Reducing sugar, free amino acid, soluble protein, total protein, soluble dietary fiber and activities of amylase, protease, carboxymethyl cellulase all increased at first, reached a peak, and then decreased during solid-state fermentation period.
还原糖、游离氨基态氮、可溶性蛋白质、总蛋白、可溶性膳食纤维含量及淀粉酶、蛋白酶和羧甲基纤维素酶活力均呈先升高后降低的趋势。 - Three kinds of amino acids in the fermentation of organic fertilizer are high, and with the highest fat soybean fermentation, after completed fermentation, and their amino acid content relative to the start of fermentation were significantly decreased, which decrease the maximum manure fermented soybean.
三种发酵有机肥的氨基酸含量均较高，且以黄豆发酵肥的最高。发酵完全后，它们的氨基酸含量相对于发酵开始时都显著下降，其中黄豆发酵肥下降的最多。 - The content of amino nitrogen of yellow serofluid was improved with the action of acid protease, the processed yellow serofluid is beneficial in improving yield of ethanol when it is utilized as nutrient of nitrogen source of ethanol fermentation with cassava as the raw material.
黄浆水经酸性蛋白酶处理可以提高氨基氮含量，处理过的黄浆水作为木薯原料酒精发酵时的氮源营养物，促进了酵母生长，提高了原料出酒率。