1) fermentation products
发酵产物
1.
Effect of different fermentation conditions on the components of the Tolypocladium.Sinense fermentation products;
不同发酵条件对中国弯颈霉发酵产物成分影响的实验观察
2.
Healt function and application of monascus fermentation products;
红曲霉发酵产物的保健作用及应用
3.
Effects of water-logging on anaerobic respiration enzymes and fermentation products in roots of two kind of sweet cherry rootstocks;
淹水对两种甜樱桃砧木根系无氧呼吸酶及发酵产物的影响
2) fermentation product
发酵产物
1.
Study on the determination of the lactic acid in fermentation production by HPLC with rapid separation column;
用快速分离柱高效液相色谱法测定生物发酵产物中的乳酸
2.
The fermentation product of Trichoderma harzianum T_(216) has shown the strong antagonistic action against the pathogens of Rhizoctonia solani in solid culture medium.
为探明木霉发酵产物对植物病害的拮抗机制,用哈茨木霉T2-16菌株发酵产物对豇豆苗期立枯病菌进行了离体抑菌、田间浸种防病试验。
3.
In this paper, the chemical composition of the fermentation product of Gloeostereum incarnatum S.
ＩｔｏｅｔＩｍａｌ）发酵产物的化学成分进行了分析测试，结果发现：发酵产物中含有多糖、蛋白质、１８种氨基酸、维生素、无机盐及微量元素等多种成分。
3) fermentative product
发酵产物
1.
Its fermentative product is extremely active against gram-positive bacteria,such as Bacillus subtilis,Staphylococcus aureus, Sarcina lutea and Bacillus cereus as well as such gram-negative bacteria as Klebseilla pneumoniae and Escherichia coli.
ＣＳＰ菌株属担子菌亚门（Ｂａｓｉｄｉｏｍｙｃｏｔｉｎａ）鬼伞属（Ｃｏｐｒｉｎｕｓ），它的发酵产物对有代表性的几种革兰氏阳性菌（Ｇｒａｍ－ｐｏｓｉｔｉｖｅｂａｃｔｅｒｉａ）和革兰氏阴性菌（Ｇｒａｍｎｅｇａｔｉｖｅｂａｃｔｅｒｉａ）以及支原体（Ｍｙｃｏｐｌａｓｍａ）均有抗菌活性。
2.
By means of the cup and plate, the extermal bacteriostasis of fermentative products of Gloeostereum incarnatun on sis kinds of bacteria from human body was analysed.
利用胶韧革菌的发酵产物，采用杯碟法，作了对人体六种细菌的体外抑菌作用试验，结果表明：浓至原液、稀至２５％的稀释液，都显示出显著的抑菌活性。
4) Fermentation production
发酵产物
1.
The fermentation production of Trichoderma hazianum produced by improved PDA formula was applied to the germination and seedling growth of corn.
试验应用本实验室自行配制的PDA培养基,采用液体发酵得到的哈茨木霉发酵产物,并用所得发酵产物处理玉米种子,研究木霉发酵产物对玉米萌发和苗期生长所产生的影响。
2.
The fermentation production of Trichoderma harzianum T_(2-16) produced by improved GPF formula was applied to the germination test of cowpea.
应用改良后的GPF发酵培养基培养的哈茨木霉T2-16菌株发酵产物,对豇豆种子进行萌发实验。
5) By-products
[英]['bai,prɔdəkt] [美]['baɪ,prɑdəkt]
发酵副产物
1.
By-products of Ethanolic Fermentation Effect on the Growth of Saccharomyces cerevisiae;
酒精发酵副产物对酵母菌生长的影响
补充资料：氨基酸发酵
分子式：
CAS号：
性质：利用微生物发酵生产各种氨基酸的过程。如谷氨酸、赖氨酸、苏氨酸、苯丙氨酸等，常用营养缺陷型或用多重同类物抗性法与添加前体等方法来提高产量。如用北京棒状杆菌高丝氨酸、苏氨酸、亮氨酸营养缺陷型AS1563生产赖氨酸的过程。
CAS号：
性质：利用微生物发酵生产各种氨基酸的过程。如谷氨酸、赖氨酸、苏氨酸、苯丙氨酸等，常用营养缺陷型或用多重同类物抗性法与添加前体等方法来提高产量。如用北京棒状杆菌高丝氨酸、苏氨酸、亮氨酸营养缺陷型AS1563生产赖氨酸的过程。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条