1) semi-continuous fermentation
半连续发酵
1.
In this work,a semi-continuous fermentation of Rhizopus oryzae AS 3.
通过优化摇瓶发酵条件,进行米根霉菌丝球半连续发酵生产L-乳酸和罐发酵试验,建立其动力学模型,分析发酵中菌丝球的生长过程,并采用计算流体动力学(CFD)模拟技术对其发酵条件进行模拟优化。
2.
For increasing L-lactic acid production, the inoculation amount, addition time of CaCO3, temperature, medium volume in flask, and shaking speed were optimized by single-factor and orthogonal tests, and based on medium repeated fermentation, the semi-continuous fermentation technology of Rhizopus oryzae was established in the present study.
为了选择米根霉半连续发酵产L-乳酸工艺参数,通过单因素试验和正交试验,对接种量、CaCO3添加时间、温度、装液量及转速进行了优化,并采用培养基重复发酵,建立米根霉半连续发酵工艺。
2) semicontinuous fermentation
半连续型发酵
3) Continuous fermentation
连续发酵
1.
Study on the kinetics of beer continuous fermentation by the yeast cells immobilized in the carriers of ceramics;
陶瓷载体固定化酵母细胞啤酒连续发酵动力学研究
2.
Study on continuous fermentation of separated liquid from Eichhornia crassipes for biogas
水葫芦固液分离后汁液连续发酵的研究
3.
Study on continuous fermentation of xylose/glucose mixture by Pichia stipitis under oxygen-limited condition to prepare ethanol was carried out.
5 L的两个串联的全混釜生物反应器中,控制发酵温度35℃,通风量100~150 mL/min,进行了树干毕赤酵母二级连续发酵的研究;在此基础上,采用固定化和低pH值处理技术对连续发酵作了进一步研究。
4) continous fermentation
连续发酵法
5) continuous fermentation process
连续发酵工艺
6) continuous ethanol fermentation
酒精连续发酵
1.
Dynamic models of VHG continuous ethanol fermentation and mechanisms of oscillation attenuation by packing;
高浓度酒精连续发酵过程中振荡行为的模拟及填料弱化振荡的机理
2.
A continuous ethanol fermentation system composed of four_stage tank fermentors in series and with a total working volume of 4000 mL was established.
以脱胚脱皮玉米粉双酶法制备的糖化液为种子培养基和发酵底物 ,进行了自絮凝颗粒酵母酒精连续发酵的研究。
3.
Potentially, distillage could be fully recycled during continuous ethanol fermentation using self-flocculating yeast cells as yeast cells were self-immobilized and less inhibitory by-products were expected in the waste distillage.
本文针对酒精发酵行业现有废糟液治理技术存在设备投资大、运行能耗高的突出缺点,以玉米粉为原料,双酶法制糖,在自絮凝颗粒酵母酒精连续发酵系统中耦合了废糟液直接全循环使用清洁生产技术。
补充资料：半连续发酵
分子式：
CAS号：
性质：指在发酵过程的后期周期性地放出部分含有产物的发酵液，然后再补加相同体积的新鲜培养基的发酵方法。此种操作可反复多次。
CAS号：
性质：指在发酵过程的后期周期性地放出部分含有产物的发酵液，然后再补加相同体积的新鲜培养基的发酵方法。此种操作可反复多次。
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