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- acetobacter oxydans 氧化醋菌
- Mutagenic Effect of Ion Implanting on Gluconobacter Oxydans[J]. 引用该论文 吕树娟;王军;姚建铭.
- 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。
- The pure cultivation, subculturing and preservation of G. oxydans SCB329 and their effects on producing 2-KLG were studied. 本文对氧化葡萄糖酸杆菌SCB329的纯培养、传代及纯小菌的保存及其对产酸的影响作了研究。
- 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
- There were many dehydrogenases in the membrane of G. oxydans, which could catalyze the transformation of many important products, including miglitol. 葡萄糖酸菌细胞膜上含有多种脱氢酶，能够催化一系列重要?物的微生物转化，米格列醇就是其中之一。
- 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。
- There were many dehydrogenases in the membrane of G. oxydans , which could catalyze the transformation of many important products, including miglitol. 葡萄糖酸菌细胞膜上含有多种脱氢酶,能够催化一系列重要产物的微生物转化,米格列醇就是其中之一。
- 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。
- Physiologica1 materials relea-sed by B. megaterium as they change from vegetative to gemma during the fermentation are necessary for G. oxydans to grow and produce 2-KLG normaly. 发酵体系中巨大芽孢杆菌的存在是氧化葡萄糖酸杆菌的生长繁殖和合成2-KLG所必需的，发酵过程中巨大芽孢杆菌裂解所释放的活性物质可能是刺激氧化葡萄糖酸杆菌合成2-KLG的主要原因。
- 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。
