acetobacter

acetobacter

1. Purification of Alcohol Dehydrogenase from Acetobacter Z127 and Parts of Its nzymatic property

127乙醇脱氢酶的纯化及酶学性质

2. 3) The extraction and purification of Acetobacter Z127 ADH.

3)Acetobacter Z127中ADH的提取纯化。

3. 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 .)

4. Effect of VA mycorrhizal fungi and Acetobacter diazotrophicus on the growth of super sweet corn

VA菌根菌与重氮营养醋杆菌双接种对超甜玉米生长的影响

5. acetobacter melanoganum

[机] 黑色醋杆菌

6. The paper introduced the main hazard and the corresponding control measures in the cider fermentation and hoard u-sing film yeast. Acetobacter and zymomonas strains.

主要介绍了膜醭酵母、醋酸菌、发酵单胞菌属细菌在苹果酒发酵和贮存中产生的危害及其控制措施。

7. acetobacter phage

乙酸杆菌噬菌体

8. Keywords dihydroxyacetone;acetobacter;membrane bioreactor;continuous cultivation;

二羟基丙酮;醋酸杆菌;膜生物反应器;连续发酵;

9. In this paper, we have found a high-cellulose-producing strain UV17 form Acetobacter xylinum by ultraviolet radiation and optimized the fermentation conditions for cellulose production by this strain.

从大规模生产的观点来看，筛选一株纤维素高产菌株并找到最佳的发酵培养条件，来提高纤维素的产量同时降低生产过程的成本是非常必要的。

10. In this paper,30 acetobacter acetics were separated from Hexi savory vinegar,and 5 fine acetobacter acetics were selected by adopting the changing colour circle method.

从河溪香醋醋醪中分离到30株醋酸菌,以显色圈法为初筛依据,初选5株为较优醋酸菌,并对初选菌株产酸速率、耐温度、耐酒精、耐底酸等主要生产性能进行比较,以筛选优势菌株。

11. 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。

12. 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。

13. 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。

14. 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。

15. 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。

16. 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。

17. Feast vinegar" with bifidusfactor was made of apple juice, which was fermented into fruit vinegar by Acetobacter spp. and added with isomaltooligos accharide.

双歧因子“宴会醋”是以苹果汁为原料,经醋酸菌发酵酿造果醋添加异麦芽低聚糖制成。

18. 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。

19. Keywords immobilized Acetobacter spp.;immobilized Saccharomyces cerevisiae Hansen;vinegar;

固定化醋酸杆菌;固定化酵母菌;食醋;

20. The immobilized Acetobacter spp. fermented in batch for 50 h could produced 4.06 g/100mL acetic acid and the immobilized cells could keep high activity after repetitive using for 25 d.

固定化醋酸杆菌分批发酵50h,产醋酸达4.06g/100mL,重复使用25d,固定化细胞保持高的活力。

21. Based on the traditional brewing processing,the brewing technique of Sichuan sun vinegar was improved through the addition of crude enzyme,active dry yeast and Acetobacter sp.

在传统工艺的基础上,通过添加粗酶制剂、活性干酵母和醋酸菌,实现对四川晒醋传统工艺的改良。

22. Study on the fermentation condition for the production of cellose by Acetobacter xylinum using corn syrup as the medium

培养基生产纤维素的发酵条件优化

23. A good yeast will outgrow the odd bacterium that gets in, but the sloppier you are the more likely something like acetobacter is going to get in and turn your wine to vinegar.

好酵母比奇怪的细菌长得快，但是不能太过散漫而引进醋菌，使您的酒变成醋。

24. Keywords Shanxi overmature vinegar;Acetobacter pasteurianus;ion implantation;orthogonal design;solid fermentative substrate of vinegar;

山西老陈醋;巴氏醋杆菌;离子注入;正交试验;醋醅;

25. Keywords Shanxi super-mature vinegar;acetobacter acetic;thermo stability;acid production;

山西老陈醋;醋酸菌;耐热性;产酸量;

26. Research about thermostability of Acetobacter Acetic in Shanxi Super-Mature Vinegar

山西老陈醋醋酸菌耐热性的研究

27. Acetobacter pasteurianus

巴氏醋杆菌

28. Acetobacter pasteurium

巴氏醋酸杆菌

29. Keywords Acetobacter pasteurianus;bacterial cellulose;fermentation kinetics;

巴氏醋酸杆菌;细菌纤维素;发酵动力学;

30. 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。

31. Acetobacter kützingianum

库氏醋杆菌

32. Acetobacter rancens

恶臭醋酸杆菌

33. Loquat wine was fermented into vinegar by Acetobacter pasteurianus subsp.Huniang 1.01.The relations among strain growth, acid production and oxygen consumption during the fermentation were studied.

摘要以枇杷果酒为原料，以沪酿1.01为发酵菌，研究了枇杷果醋酿造过程中菌株生长、产酸及耗氧的关系。

34. "Feast vinegar" with bifidusfactor was made of apple juice, which was fermented into fruit vinegar by Acetobacter spp. and added with isomaltooligosaccharide.

摘要双歧因子“宴会醋”是以苹果汁为原料，经醋酸菌发酵酿造果醋添加异麦芽低聚糖制成。

35. Acetobacter xylinum

木醋杆菌

36. Keywords Acetobacter xylinum, ferment, bacterium cellulose;

木醋杆菌;发酵;细菌纤维素;

37. Keywords Acetobacter xylinum;bacterial cellulose;medium component;fermentation condition;

木醋杆菌;细菌纤维素;培养基组成;发酵方式;

38. Keywords Acetobacter xylinum;bacterial cellulose;acetic acid;citric acid;lactate;

木醋杆菌;细菌纤维素;醋酸;柠檬酸;乳酸;

39. Keywords Acetobacter xylinum static culture bacterial cellulose;

木醋杆菌;静态培养;细菌纤维素;

40. Establishment of Dynamical Model of Bacterial Cellulose by Acetobacter xylinum M12 under Static Condition

木醋杆菌M12静态发酵生产细菌纤维素的动力学模型的建立

41. 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

42. Medium optimization and fermentation condition of Acetobacter xylinum

木醋杆菌发酵培养基优化及发酵方式的探讨

43. STUDY ON BACTERIAL CELLULOSE PRODUCTION BY STATIC CULTURE OF ACETOBACTER XYLINUM

木醋杆菌静态培养生产细菌纤维素的研究

44. In this article a strain of ethanol-consuming bacteria producing ADH identified as Acetobacter was separated. The reaction kinetics of Acetobacter and some of the ADH biochemical properties were studied.

本课题以乙醇为唯一的碳源,筛选出一株可以高效利用乙醇且产ADH的细菌,经鉴定为醋酸杆菌,实验研究了醋酸杆菌Z127的生化反应动力学,并对其中ADH的一些酶学特性进行了探索。

45. Keywords Coco nata Acetobacter Fermentation Solidification moulding cycle;

椰果;醋酸菌;发酵;凝固成型周期;

46. Colony growth of Lactobacillus brev,Pediococcus damnosus,Acetobacter aceti on 7 culture media (NBB,MRS,Raka-Ray,VLB-S7,tomato jiuce agar,self-made culture medium A and self-made UBA) was compared.

比较了乳酸短杆菌、四联球菌、醋化醋酸杆菌在NBB、MRS、Raka -Ray、VLB -S7、番茄汁培养基、自配培养基A和自配培养基UBA上的菌落生量。

47. acetobacter oxydans

氧化醋菌

48. Keywords Hexi savory vinegar;acetobacter acetic;screen;acetic acid fermentation;production performance;

河溪香醋;醋酸菌;筛选;醋酸发酵;生产性能;

49. Keywords Immobilization;Mixed culture fermentation;Saccharomyces mellis;Acetobacter suboxydans;Lactobacellus acidophilus;Nonalcoholic beverage;

混合发酵;酵母菌;嗜酸乳杆菌;弱氧化醋酸菌;无醇饮料;

50. Keywords sorbaria kirilowii;fruit vinegar;acetobacter;logarithmic growth model;

珍珠梅;果醋;醋酸菌;对数生长模型;

51. Tissue cultured plantlets of sweet potato inoculated with the nitrogen-fixing bacterium Acetobacter diazotrophicus

甘薯组培苗接种固氮醋酸杆菌的初步研究

52. Four methods were employed to isolate ADH from Acetobacter Z127 just to find bacteriolytic solution could break cell efficiently and maintain ADH activity simultaneously and thus it was suitable for the extraction of Acetobacter Z127 ADH.

用4种不同的方法提取ADH,结果发现细菌裂解液提取法对Acetobacter Z127细胞的破碎率较高,而且能够维持较高的ADH活性,较适合Acetobacter Z127中ADH的提取。

53. 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。

54. A new type nonalcoholic beverag e was produced by use of black rice throug h g elatinization,saccharification and fermentation by yeasts,acetobacter and lactobacillus.

研究了以黑米为原料,通过蒸煮、糖化制得黑米汁,再接入酵母菌、乳酸菌、醋酸菌共同发酵所得的一种新型发酵无醇饮料。

55. Effect of Sugar Source on the Yield of Cellulose by Acetobacter xylinum

糖源对细菌纤维素产量的影响

56. 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。

57. Keywords bacterial cellulose;RBD reactors;acetobacter xylinum;

细菌纤维素;RBD反应器;木醋杆菌;

58. Keywords bacterial cellulose;carbon sources;hydrolysis;detoxification;Acetobacter xylinum;mutagenesis;

细菌纤维素;碳源;水解;脱毒;木醋杆菌;诱变;

59. Keywords Bacterium cellulose;Acetobacter aceti;Old rice;Fermented condition;

细菌纤维素;醋化醋杆菌;陈米;发酵条件;

60. Keywords bacterial cellulose;Acetobacter xylinum;low-fat sausage;fat mimetic;

细菌纤维素;醋杆菌;低脂肉肠;脂肪模拟物;

61. Keywords bacterial cellulose;Acetobacter xylinum;fermentation conditions;

细菌纤维素;醋杆菌;发酵条件优化;

62. Keywords Bacterial cellulose;Acetobacter xylinum;Static fermentation;Shaking fermentation;Characterization of physical properties;

细菌纤维素;醋酸杆菌;静态发酵;动态发酵;物理化学特性;

63. Keywords Acetobacter sp;bacterial cellulose;ice cream;anti-meltdown;heat shock stability;

细菌纤维素;醋酸菌;冰淇淋;抗融性;抗热冲击性;

64. 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。

65. 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。

66. Through fermentation by yeast and Acetobacter, the acerbity of the juice of Carica papaye was removed and the sourness was subdued.It was suitable to prepare acetic acid beverage.

结果表明,木瓜汁经过酒化、醋化后涩味已完全消除,酸味也变得柔和,适合调配果醋饮料。

67. Study on the Optimization of the Industrial Culture Medium of Acetobacter Xylinum in the Cellulose Producing

胶醋杆菌生产纤维素凝胶的工业化培养基的优化研究

68. Keywords Chaenomeles lagenaria Koidz;fruit wine;acetobacter;clarification;

药木瓜;果酒;醋酸菌;澄清化处理;

69. Keywords strain selection;identification;bacterial cellulose;Acetobacter xylinum;

菌种分离;鉴定;细菌纤维素;木醋杆菌;

70. Keywords Honey;Saccharo mycet;Acetobacter aceti;Fermentation;

蜂蜜;酵母菌;醋酸菌;发酵;

71. Acetobacter schuezenbachii

许氏醋杆菌

72. The fermentation condition of Acetobacter xylinuml. 1812 has been optimized by single factor and orthogonal experiments including the components of medium and the initial fermentation condition and the fermentation parameters.

通过单因素和正交试验，优化了木醋杆菌产细菌纤维素的发酵条件，包括培养基成份的优化、初始发酵条件的优化和发酵动力学参数的测定。

73. The effect of adding NaF on the production rate of alcohol and metabolic activities by Acetobacter aceti (Gram negative) and Lactobacillus bulgaricus (Gram positive) was compared and analyzed.

通过实验研究,分析比较了NaF对酵母菌酒精发酵、革兰氏阳性菌（乳酸杆菌）和阴性菌（醋酸杆菌）代谢活动的影响。

74. 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。

75. acetobacter aceti

醋化醋杆菌

76. SCREENING, IDENTIFICATION AND PRODUCTS TESTING OF HIGH YIELD CELLULOSE PRODUCING STRAINS OF Acetobacter xylinum

醋菌纤维素高产菌株筛选和菌物鉴定

77. 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%;

78. 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;

79. Keywords Acetobacter Citrus juices Limonin Debittering;

醋酸杆菌;柑桔汁;柠碱;脱苦;

80. Keywords Acetobacter Limonin Debittering Immobilized cells;

醋酸杆菌;柠碱;脱苦;固定化细胞;