1) xanthan gum fermentation production
黄原胶发酵
1.
The kinetic parameters of xanthan gum fermentation production such as cell density of Xanthomonas campestris XG-101 (OD650 nm), xanthan gum concentration, viscosity, average molecular weight, pyruvic acid functional groups and residual sugar, were determined in three different mixing systems.
本实验通过对三种不同搅拌体系下黄原胶发酵动力学参数:野油菜黄单细胞菌XG-101菌体浓度、黄原胶浓度、黏度、平均分子质量、丙酮酸功能基团以及残糖的测定,验证了冷模条件下组合桨(上层下压式双折叶圆盘涡轮,下层六叶布鲁马金)体系和最大叶片式桨体系具有高气含率和优良传质性能的结论,更重要的是为工业上提高黄原胶发酵产量和发酵质量(黄原胶平均分子质量和丙酮酸功能基团的含量)提供理论指导,具有一定的实际意义。
2) xanthan gum fermentation process
黄原胶发酵过程
3) Xanthan gum batch fermentation
黄原胶间歇发酵
4) fermented cucumber
发酵黄瓜
1.
This kind of fermented cucumber contained less.
5h后已经下降到很低;在发酵过程中杂菌的生长繁殖被抑制,发酵后期大肠菌群数降到很低;发酵黄瓜中VC损失小于30%。
5) fermentation of yellow rice wine
黄酒发酵
1.
In order to offer the theoretical evidence for the key points control in the fermentation of yellow rice wine,the changes of residual total sugar,alcohol,total acid and amino acid nitrogen during the primary fermentation and secondary fermentation were tested.
为了给控制黄酒发酵过程中的关键点提供理论依据,通过测定黄酒前发酵过程和后发酵过程中发酵醪总糖、酒精度、总酸和氨基酸态氮等成分的变化,结合黄酒发酵的生物化学机理,对黄酒发酵过程进行分析,认为总糖呈现先逐渐下降后保持稳定的趋势、总酸呈现先上升后下降的趋势、氨基酸态氮含量基本上呈现不断增加之势和酒精度则呈现先迅速升高后小幅波动之势。
6) degumming by fermentation
发酵脱胶
补充资料：黄原
1.土色黄褐的原野。
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