1.
Optimization of Acetobacter pasteurianus AS1.41 producing acetic acid
醋酸杆菌AS1.41产乙酸发酵条件的优化
2.
Study on the Separation of Lactobacillus sp. and Acetobacter sp. from Molasses Alcohol Fermented Liquid and the Antimicrobial Effects of Medicines
酒精发酵液中乳酸杆菌和醋酸杆菌的分离和药物抑菌效果研究
3.
Acetobacter and Gluconobacter can be allowed to oxidize the ethanol to acetic acid and form a wine vinegar.
醋酸杆菌和葡萄糖酸菌可以用来氧化乙醇而得醋酸形成一种葡萄酒醋。
4.
Cloning and expression of α-acetolactate decarboxylase gene from Acetobacter racens
醋酸杆菌α-乙酰乳酸脱羧酶基因的克隆表达
5.
The fermentation characteristic of Gluconbacter melanogenus in medium with high concentration of D-sordibol
生黑醋酸杆菌山梨醇高浓度发酵的培养特性
6.
"The source substance, which must contain sugar, is fermented by yeast to produce alcohol. The alcohol is then aerated, which causes it to convert, through the action of Acetobacter Bacteria, to acetic acid, water, and various other compounds."
原料中必含糖,酵母发酵后生成酒精,酒精受醋酸杆菌的作用,即生成醋酸、水和各种其它化合物。
7.
Studies on the Characteristic of Gluconbacter melanogenus with High Concentration of D-sordibol in Semi-continuous Fermentation
生黑醋酸杆菌在高浓度山梨醇下的半连续发酵特性
8.
Bifidobacteria are nonmotile, anaerobic, and ferment lactose and other sugars to acetic and lactic acids.
双歧杆菌元运动性,厌氧杆菌,能发酵乳糖和其它糖产生醋酸和乳酸。
9.
Organic acids in koumiss had apparent inhibitory effect to bacillus subtilis, in them, lactic acid was most important whereas acetic acid and alcohol had synergistic effect.
研究结果表明,有机酸对枯草芽胞杆菌有抑菌作用,其中乳酸起主要作用,醋酸和酒精起增效作用。
10.
Lactic acid and acetic acid showed an inhibitory effect toward bacillus subtilis if the undissociated form was more than0.683% and0.256%, respetively.
当乳酸和醋酸其未解离部分的浓度分别大于0.683%0.256%对枯草芽胞杆菌有抑菌作用。
11.
Selective Breeding of Acetic Acid Bacteria and Study of Brewage Technology of Shanxi Overmature Vinegar;
山西老陈醋醋酸菌选育与酿醋生产工艺研究
12.
Production of Bacterial Cellulose with Acetobacter Xylinum~(1.1812) Fermentation
木醋杆菌~(1.1812)发酵产细菌纤维素的研究
13.
A research of that seabuckthorn rice vinegar restrain the germ function to the Escherichia coli;
沙棘米醋对大肠杆菌抑菌作用的研究
14.
Effect of acetate concentration on production of acetic acid by acetic acid bacteria
底酸(乙酸)浓度对醋酸菌产酸量的影响
15.
Selection of Superior Acetic Bacterium and Medium Optimization
醋酸菌优良菌株的筛选及培养基优化
16.
Study on the Processing Technology of Jujube Fruit Were and Vinegar as Well Asthe Selection of Acetic Acid Bacteria
枣酒枣醋加工工艺研究及醋酸菌的筛选
17.
Isolation and Identification of Acetic Acid Bacteria and Dvelopment of Winter Jujube Acetic Acid Fermented Drink
醋酸菌的分离鉴定及冬枣醋饮料的研制
18.
Study on the improvement of preservation conditions for acetic acid bacteria in the vinegar production
食醋生产中醋酸菌保存方法改进技术研究