fermentation tests
英 [ˌfɜːmenˈteɪʃn tests]
美 [ˌfɜːrmenˈteɪʃn tests]
网络 发酵试验
双语例句
- Anaerobic fermentation tests of the effluent were carried out to evaluate the anaerobic biotreatability.
进行了蓝桉低亚钠磺化化机浆制浆废水的厌氧发酵实验，以评价其生物可处理性。 - The rational fermentation technology was also obtained through orthogonal tests.
通过正交试验得出合理的发酵工艺条件； - Addition of aroma-producing yeast in the production of Xiaoqu liquors by solid-liquid combined fermentation underwent three times fermentation tests. If the technique of accumulative fermentation was applied, the liquor yield of raw materials dropped by1%~ 2% in comparison with the one by original techniques.
在固液结合小烧白酒生产中添加生香酵母，通过3轮次的发酵试验，采用堆积发酵工艺，原料出酒率比原工艺降低1%～2%； - The color reaction, urease activity and fermentation ability of 37 species, 74 strains of yeasts represent 28 genera were examined and compared. The results of these tests coincide with the others, such as DNA base composition, cell wall structure, Coenzyme Q system etc.
本文对比了28个属、37个种、74株酵母的颜色反应、分解尿素能力以及发酵力的关系，并讨论了这些特性与其它特征（如DNA碱基组成等）的一致性。 - On the basis of summarizing a traditional making liquor technique and the technique in liquid-state fermentation with raw material and cooked material, innovation tests were made and a brewing technique combined with solid-state fermentation and liquid-state fermentation was developed.
该文在总结传统酿酒和生料、熟料液态酿酒工艺技术的基础上，进行革新试验，研制出固液结合法酿酒技术。 - The fermentation characteristics of nine strains ( Saccharomyces cerevisiae SY-1~ SY-9) were employed for tests, including flocculation ability, fermentation degree, lethal temperature and fermentation velocity.
对九株啤酒酵母SY-1～SY-9进行了发酵性能的测定，包括凝聚性、发酵度、死灭温度、发酵速度等。 - The details are as follows: Fermentation Biology: Tests showed that the conidia of this strain could germinate and grow quickly and sporulate highly.
具体结果如下：1.发酵生物学菌株孢子能快速萌发，菌落生长迅速，产孢量高。 - The major factors of the crude protein content of fermentation products are fermentation temperature, moisture content and inoculation amount by orthogonal tests and single factor tests. Wherein the fermentation temperature has the most significant effect. 3.
通过正交设计试验和单因素试验得出影响发酵产物粗蛋白含量的主要因素是发酵温度、含水量和接种量，其中发酵温度的影响最为显著。 - This paper is divided into three parts to study the storage and fermentation of peanut meal.(ⅰ) Different water content of peanut meal for storage tests at different temperatures.
本论文分为三部分对花生粕进行储藏和发酵方面的研究。（一）不同含水量花生粕在不同温度下进行储藏试验。 - This study focused on the enlarge fermentation tests of the prokaryotic expression, the large-scale expression of the products, and the separation and purification of the products.
本研究重点进行了原核表达放大试验，产物规模化分离纯化。 - In order to make sense of the influence of biological fermentation bed on the pigs 'growth performance, carcass quality and health, three tests was carried out in this study.
为了研究生物发酵床对猪生长性能、胴体品质和健康的影响，本研究进行了三个实验。 - Eosin methylene blue ( EMB) tests, sugar fermentation tests, IMVIC tests were used to isolate and identify E.coli from the samples.
采用伊红美蓝（EMB）鉴别试验、糖发酵试验、IMVIC试验，对样本中E.coli进行分离与鉴定。