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- Keywords Acetobacter pasteurium;fermentation broth;ethanol content;Martin equipment;titration; 醋酸杆菌;发酵液;酒精度;马丁仪;滴定;
- Acetobacter pasteurium 巴氏醋酸杆菌
- Acetobacter is immobilized with sodium alginate as the carrier. 以海藻酸钠为载体,对醋酸杆菌进行了固定化。
- 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。
- 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。
- B1 and B2 were identified as ?Pseudomonas? sp.and ?Acetobacter? sp.,respectively. B1为假单胞菌属 (Pseudomonassp .;);B2为醋杆菌属(Acetobactersp
- And the Acetobacter was mutated by this mutant,acid-forming capacity of the mutational strain is several times highe... 并用此诱变剂诱变醋酸杆菌,获得产酸能力比原始菌株高几倍的突变菌株,且遗传稳定。
- The Sorbaria kirilowii vinegar was fermented using Sorbaria kirilowii as raw material and Acetobacter AS1. 以云南珍珠梅为原料,沪酿1．41醋酸菌为菌种,经液态深层发酵酿制珍珠梅果醋。
- This paper describes the instivegation of watermelon vinegar production by using alcohol fermentation of immobilized yeast and acetic acid fermentation of immobilized acetobacter. 阐述了以西瓜汁为原料，用固定化酵母与固定化醋酸菌相继进行酒精发酵与醋酸发酵，酿制西瓜醋的研究内容。
- Ethane acid fermentation using liquid-solid reflux was conducted by Acetobacter rancens (As1.41) of 5%, which is better than natural treatment. 醋酸发酵采用半固态回流发酵,接种发酵比自然发酵效果好,醋酸菌接种量5%25;
- The molecular weigt of Acetobacter Z127 ADH was 28.0 KDa judged by SDS-PAGE which was similar to the Entamoeba histolytica ADH(31.0 KDa) reported. 纯化后的ADH,经SDS-PAGE得到单一均匀的电泳条带,其分子量为28KDa。
- Ganoderma lucidum vinegar beverage was fermented by adding proper alcohol into Ganoderma lucidum liquid to immobilize Acetobacter spp. 以灵芝培养液为主要基质,添加适量酒精以固定化醋酸菌发酵灵芝醋酸饮料。
- The major acid producing period was in high biomass logarithmic phase.The content of total acid and acetobacter logarithm value was linear correlation. 高菌量对数增长期为主要产酸期，总酸含量与菌量的增长对数值呈线性相关；
- Rice saccharification medium as selective medium for Acetobacter, easy to operate and with good effect, is better than other selective mediums. 结果表明,以大米糖化汁培养基作为醋酸菌的筛选培养基,易操作,筛选效果好,优于其它的醋酸菌筛选培养基。
- The alcohol is then aerated, causing 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、水和各种其他化合物。
- Kombucha was fermented with pure strains of yeast Y1, lactobacillus R3 and acetobacter C5, and the technical conditions of fermentation were optimized. 采用自行分离纯化的酵母菌Y1、乳酸菌R3、醋酸菌C5进行纯种混合发酵生产红茶菌饮料,并对发酵工艺条件进行优化。
- Acetobacter was respectively mutagenized by Ultraviolet(UV),Sodium nitrite acid,2-aminoadenine(2-AP),5-bromouracil(5-BU),Acridine and Hydroxylamine hydrochloride. 用紫外线、亚硝酸钠、2-氨基腺嘌呤、5-溴尿嘧啶、吖啶橙、盐酸羟胺分别诱变醋酸杆菌。
- Some bacteria such as Acetobacter produces cellulose in liquid culture, thecellulose produced by bacteria is called bacteria cellulose or bio-cellulose. 细菌纤维素（Bacterial cellulose，简称BC）是由生长在液态含糖基质中的细菌产生的，并分泌到基质中的纤维素成分，它不是细菌细胞壁的结构成分，而是一种胞外产物。
- The application of acetobacter to the debittering of limonin in Citrus juices was investigated with AS1.41 as strain and K-carrageen used for immobilization. 以AS1.;14菌种，采用K-角叉胶进行包埋，研究固定化醋酸杆菌在柑桔汁苦味脱除中的应用。
- Fruit wine contamination usually caused by excessive acid production ( mainly produced by Kloeckera apiculata and Acetobacter) which further resulted i n wine deterioration. 酿制果酒染菌,常常是超量生酸,导致败坏,主要由克勒氏酵母和醋酸菌分解产生的。
