1) Nisin
['naisin]
乳链菌肽
1.
Study on the technology of solt-out for separating Nisin from fermentation broth;
氯化钠盐析分离发酵液中的乳链菌肽工艺研究
2.
Study on use of Nisin in flat peach pulpy juice during pilot test;
乳链菌肽(Nisin)在蟠桃汁饮料生产中试的应用研究
3.
Experiment Study of Nisin Producing on Whey by Streptococcus Lactis P-99;
乳链球菌P-99发酵乳清生产乳链菌肽的研究
3) nisin
['naisin]
乳链球菌肽
1.
Fermentation conditions of high yielding nisin strain;
乳链球菌肽高产菌株发酵条件的研究
4) Nisin-producing starters
乳链菌肽产生菌
1.
Nisin-producing starters and its application in fermented food;
乳链菌肽产生菌及其在发酵食品中的应用
5) nisin
['naisin]
乳酸链球菌肽
1.
Study on Fermentation Kinetics of Nisin by Lactococcus lactis;
乳酸链球菌肽发酵动力学的研究
2.
In this paper,L9(34)orthogonal test was made to investigate the fresh-keeping effect that fresh rabbit meat was dealed with three natural biologic preservative solutions,which are nisin,lysozyme,chitosan,packed by BOPA pockets and then stored at 0～4 ℃.
采用L9(34)正交试验设计方法,对三种天然生物保鲜液乳酸链球菌肽、溶菌酶、壳聚糖浸渍处理鲜兔肉,经双向尼龙拉伸袋真空包装,在0～4℃条件下的保鲜效果进行了研究。
3.
In this paper,L9(34) orthogonal experiment was made to investigate the fresh-keeping effect that fresh pork was dealed with three natural biologic preservative solutions,which are nisin,lysozyme,chitosan,packed by BOPA pockets and then stored at 0～4 ℃.
采用L9(34)正交试验设计方法,对3种天然生物保鲜液乳酸链球菌肽、溶菌酶、壳聚糖浸渍处理鲜猪肉,经双向尼龙拉伸袋真空包装,在0~4℃条件下的保鲜效果进行了研究。
6) nisin-resistant
乳链菌肽抗性
1.
According to the genetic loci of nisin-resistant (Nisr) linking to lactose-fermenting ability (Lac+) closely, four nisin-resistant Lactococcus lactis strains were directionally screened from 205 samples of fresh milk on a selective medium (M17) supplemented with nisin, lactose and bromocresol purple.
利用乳链菌肽抗性菌株中乳链菌肽抗性和乳糖发酵紧密连锁的原理,在含有乳链菌肽、乳糖和溴甲酚紫的选择培养基上,从205个新鲜的牛奶样品中定向筛选乳链菌肽抗性菌株。
补充资料：多肽链延伸因子
多肽链延伸因子
多肽链延伸因子 polypeptide chain elonga－tion factor
蛋白质生物合成中参与多肽链延伸过程的蛋白质因子。从大肠杆菌等原核细胞可纯化获得三种延伸因子（elongation factor），即eftu，efts和efg，分子量大约分别为4.7万，3.6万和8.3万。eftu与gtp结合成eftu-gtp，然后再与氨酰trna结合，形成三复合体（ternary complex）氨酰-trna-eftu－gtp。这种三复合体与核糖体的氨酰trna部位（a部位，aminoacyl site）结合，继而gtp被分解，eftu以eftu－gtp的形式从核糖体上游离出来。游离的eftu－gdp与efts反应，再生成eftu－ts，然后与gtp结合成eftu－gtp。另一方面结合在p部位（peptide transfer）。多肽链即可延长一个氨基酸残基。接着肽基trna从a部位转移（translccation）到p部位，p部位的trna从核糖体上脱离下来。该反应由efg（g因子，亦称为移位酶）催化，再将一分子的gtp水解。如图所示，由于上述反应的逐次反复进行，而使多肽链延伸反应得以进行，每延长一个氨基酸残基，就水解两分子gtp。动物细胞或其他真核细胞基本上也以同样机制进行多肽链的延伸，并且也分离到了对应于原核细胞的各因子。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。