fermentation period中文是什么意思

• 粕酵周期

• "period"中文翻译    n. 1. 时代；期；时期；期间；阶段。 2.〔the ...
• "fermentation" 中文翻译 :    大骚乱; 动荡; 发酵食品; 发酵作用
• "a period of" 中文翻译 :    一段时期
• "at no period" 中文翻译 :    从来没有
• "in period" 中文翻译 :    自旋周期
• "on period" 中文翻译 :    闭合周期; 工作期间; 接通时间; 接通时期; 开周期
• "on-period" 中文翻译 :    工作期间; 接通时期
• "period" 中文翻译 :    n. 1. 时代；期；时期；期间；阶段。 2.〔the period〕现代，当代。 3.周期；【地质学；地理学】纪。 4.终结；句号。 5.【语法】长复合句，圆周句；【修辞学】掉尾句。 6.〔pl.〕美词丽句；华丽的词藻。 7.学时，课时，一节课；(比赛的)一节时间。 8.【医学】过程，周期。 9.〔pl.〕月经(期)。 10.【数学】(循环小数的)循环节。 11.【音乐】乐段。 the transitional period 过渡时期。 the warm-up period 【火箭】备射阶段。 the catchwords of the period 现代流行话。 a turned period (字母上面的)上点。 the incubation period (病的)潜伏期。 monthly period 月经。 at fixed periods 定期。 at stated periods 相隔一定时期；在一定时期。 come to a period 完结。 for a period of time 一个时期，一些时候。 put a period to sth. 使某事终止；取缔某事。 round a period 练句。 adj. 1.(家具、服装、建筑等)某一时代的。 2.(小说、戏剧等)逼真地描写某一特定历史时代的。 period furniture 仿古家具。 a period novel 描写特定历史时代的小说。 int. 〔口语〕就这样〔强调话已经讲完了，＝That's it! That's final!〕。
• "s period" 中文翻译 :    s期
• "abnormal fermentation" 中文翻译 :    异常发酵
• "accelerated fermentation" 中文翻译 :    快速发酵
• "acetic fermentation" 中文翻译 :    醋酸发酵
• "acetoin fermentation" 中文翻译 :    3-羟基丁酮发酵
• "acetone fermentation" 中文翻译 :    丙酮发酵
• "acetonebutanol fermentation" 中文翻译 :    丙酮丁醇发酵; 丙酮丁醇生成发酵
• "acetous fermentation" 中文翻译 :    醋酸发酵; 乙酸发酵
• "acid fermentation" 中文翻译 :    酸发酵; 酸性发酵
• "acrobic fermentation" 中文翻译 :    好气发酵,需氧发酵
• "active fermentation" 中文翻译 :    活性发酵; 旺盛发酵
• "aerobic fermentation" 中文翻译 :    好气发酵; 需氧发酵；需气发酵
• "after fermentation" 中文翻译 :    补充发酵; 后发酵
• "after-fermentation" 中文翻译 :    后发酵; 再发酵
• "airlift fermentation" 中文翻译 :    气升式发酵
• "alcohlic fermentation" 中文翻译 :    糖发酵制酒精
• "alcohol fermentation" 中文翻译 :    成醇发酵; 成乙醇发酵; 酒精发酵；乙醇发酵; 乙醇发酵

• Adding of nitrogen source helped produce alcohol and would shorten fermentation period
  同样发酵条件下，添加氮源可以将发酵时间大幅度缩短。
• The results suggested that adequate temperature and pressure could shorten beer fermentation period and control beer flavoring substances with no adverse influence on beer flavor
  结果表明，适当的温度和压力相结合，既能缩短啤酒发酵周期，控制啤酒风味物质的组成，又不影响啤酒风味。
• The physical properties of crude starch determined its fermentation characteristics during the production of malt yellow rice wine by no cooking and steaming : slow hydrolysis in early fermentation period , and comparatively low alcohol yield by microzyme fermentation and low heat
  生淀粉的物理性质，决定了免蒸煮麦曲黄酒酿造前酵水解偏缓，酵母菌发酵产酒精和热量偏低的发酵特征。
• Xifeng liquor production techniques were innovated as follows : application of high - temperature starter - making ; wheat , barley and pea used as raw materials to produce new xifeng daqu by tread operation ; pits fermentation period prolonged to increase evidently the contents of total acids and total esters in newly - produced liquor
  摘要对西凤酒工艺进行技术改进，采用高温制曲，以大麦、小麦、豌豆为原料踩制新凤型曲，延长窖池发酵周期，使新产酒总酸、总酯明显提高。
• The cultural conditions such as temperature , fermentation period and the compound of medium are studied . the result of test show that suitable factors for both bacterium to grow and active substance to produce are 28 , 200rpm and 72 hours . the bacterium is gotten through centrifuge with 8000rpm for 20min . then the bacteria is diluted and colophony named s - 8 is put into and used to absorbed active substance for 4 hours
  对该菌株发酵条件的研究表明：该菌株用马铃薯葡萄糖液体培养基发酵培养， 28 ， 200rpm摇瓶中振荡培养72h可获得高活性的发酵产物，用苏云金芽孢杆菌hd - 1做指示菌，将发酵液稀释40倍生测仍可形成明显的抑菌圈。
• Although sds - page displayed that there were several protein bands in the sample after 16h fermentation , enzymatic active stain demonstrated that there was only one band during the whole fermentation period , indicating that there is only one kind alkaline protease in the fermentation liquid
  对发酵液进行sds - page和蛋白酶的活性染色分析表明，发酵液中的蛋白质种类不多，且只含有一种碱性蛋白酶。该发酵液所含蛋白酶活性能够被丝氨酸蛋白酶抑制剂pmsf ， dfp完全抑制。
• Fermentation experiments on the level of 5l , 20l and 80l jars were carried out . the inceptive glucose condensation was kept and controlled below 1 % through the supply of glucose during the fermentation period . the productivity was improved 40 % compared with the common fermentation technics after the optimization
  经5l ， 20l和80l发酵罐发酵实验，在确定不改变初始糖浓度的情况下，通过补糖保持发酵液中糖浓度不低于1 ，结合发酵后期补糖方案，可比常规发酵的产量提高近40 。