1) stationary yeast carrying agent
固定化酵母载体
2) Immobilized yeast
固定化酵母
1.
Stabilization of immobilized yeast and its influence on ethanol fermentation from sweet sorghum stalk juice;
固定化酵母粒子强化及其对甜高粱茎秆汁液乙醇发酵的影响
2.
Study on addition level of nutrient salt in the process of using immobilized yeast method of fermentation to produce honey wine;
营养盐在固定化酵母生产蜂蜜酒中影响的研究
3.
Effects of different parameters on ethanol yield of fermentation with immobilized yeast fermentation from sweet sorghum stalk juice;
固定化酵母发酵甜高粱茎秆汁工艺参数对酒精得率的影响
3) immobilized yeast cells
固定化酵母细胞
1.
The immobilized yeast cells were embedded by the mixing carriers of sodium alginate-PVA,then dealed with phosphate ion which can intenerates and destroys the calcium alginate.
最后用多批次发酵实验验证了用磷酸根离子处理后的固定化酵母细胞的产酒、机械性能的稳定性。
2.
This paper introducod a new carrier of saceharomyces coreuisiae for immobilized yeast cells,It was prepared with PVA and alginate through a simple method,The results showed that PVA-alginate gel was a better carrier for immobilization of growing yeast cells than those used commonly,such as carrageenan,Ca-alginate, gelatin, ager, PVA and PVAboric acid.
本文报道了一种新的固定化酵母细胞载体。
3.
The methods of free and immobilized yeast cells were compared and discussed.
综述了国内使用游离酵母细胞法和固定化酵母细胞法生产1,6-二磷酸果糖的概况。
4) immobilized Saccharomyces cerevisiae Hansen
固定化酵母菌
1.
Research on vinegar fermentation technique with immobilized Saccharomyces cerevisiae Hansen and Acetobacter spp.;
固定化酵母菌和醋酸杆菌发酵食醋工艺研究
5) immobilized complex yeast cells
固定化复合酵母
1.
The rice wine production with millet by the fermentation of immobilized complex yeast cells was studied.
以黍米为原料 ,采用固定化复合酵母细胞技术发酵生产黄酒 ,确定了最佳工艺条件 :固定化复合酵母细胞接种配比为酿酒酵母∶产酯酵母 =3∶2 ;固定化复合酵母载体填充率 8% ;发酵温度2 0℃ ;发酵时间 96h ;起始 pH4 0。
2.
Corn saccharifying liquid and molasses are fermented continuously to produce alcohol with immobilized complex yeast cells.
以固定化复合酵母代替传统游离酵母进行玉米糖蜜双料连续发酵。
6) immobilized yeast
固定化酵母细胞
1.
There are several influencing factors during immobilized yeast fermentation to produce fruit wine.
在固定化酵母细胞发酵果酒的过程中,有多种因素对发酵产生影响,该文研究了乙醇浓度、SO2浓度、初始糖度、初始pH值、温度对发酵的影响,结果表明:固定化酵母细胞主发酵结束后的酒精度为12￣°13°,进行发酵时控制SO2浓度为50mg/L、初始糖度为20%左右、初始pH值为3。
2.
This article deals with studies on continuous fermentation of alcohol by immobilized yeast cell with calcium alginate.
在３００Ｌ容量塔式发酵器中进行固定化酵母细胞连续发酵酒精的小型中放实验，固定化酵母细胞可连续使用３个月以上，在温度３０℃左右，ｐＨ＝４～５及糖浓度１８％（Ｗ／Ｖ）（１１°Ｂｘ）时，每升固定化酵母可产酒精２５～３０ｇ。
补充资料：固定化固定相开管柱
分子式：
CAS号：
性质：固定化固定相是：(1)固定相分子间进行共价交联；(2)固定相与毛细管内表面进行化学键合。主要固定化方法有原位加热缩合法、原位自由基诱导法等。通常涂渍方法制备的开管柱在升温使用中，不同程度发生固定液流失、液膜破裂等现象，而固定化固定相开管柱柱性能稳定，柱效高。
CAS号：
性质：固定化固定相是：(1)固定相分子间进行共价交联；(2)固定相与毛细管内表面进行化学键合。主要固定化方法有原位加热缩合法、原位自由基诱导法等。通常涂渍方法制备的开管柱在升温使用中，不同程度发生固定液流失、液膜破裂等现象，而固定化固定相开管柱柱性能稳定，柱效高。
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