| 释义 |
mucor 英'mjʊkɔ美'mjʊkɔ COCA²⁰⁰⁵⁰⁶
基本英英例句
n.微毛霉菌;白霉¹⁰⁰
Noun:
any mold of the genus Mucor In mold- fermented brown bean, Mucor, Rhizopus, Aspergillus and Penicillium were the predominant species and their contents varied by changing the culture medium and temperature.
霉菌型的土家豆豉有毛霉、根霉、曲霉和青霉四种类型，随着培养基和温度的不同而不同。 chemyq
Penicillium, Mucor, Aspergillus and Bacillus were found in the packing material.
填料内检出青霉、毛霉、曲霉和芽孢杆菌属。 ac
The growth of Mucor flavus and the changes in crude protein, crude fat and amino nitrogen of tofu were investigated in the present study.
该文对黄色毛霉在腐乳上的生长情况进行了观察，并对腐乳在发酵过程中的蛋白、脂肪、游离脂肪酸、氨基态氮的含量变化进行了研究。 cnki
The qualitative analysis result shows that Mucor racemosus produces CoQ10.
定性结果表明，总状毛酶产辅酶Q10。 fabiao
The quality of mucor is the direct cause for the quality of product. In this paper, the method of mucor was introduced.
毛霉菌种的质量的好坏直接影响到酿造食品质量的优劣，简述了毛霉菌种的制备方法。 chemyq
The Yongchuan Douchi, which was fermented with Mucor, belongs to fermented bean products. The Douchi has unique connotation in Chinese dietary culture.
毛霉永川豆豉属豆类发酵制品，包含着独具特色的饮食文化内涵； chemyq
A relatively considerable amount of dissociation and purification of the mucor racemosus crude extract are conducted using silica-gel column.
用硅胶柱对总状毛霉粗提液进行较大量分离提纯研究。 fabiao
A strain of Mucor was isolated from mao- tofu originated from in China and smeared on the surface of fresh cheese. The proteolysis occurring during cheese ripening was studied.
从毛豆腐中分离出一株毛霉，并应用于表面成熟干酪，以研究干酪成熟过程中所发生的蛋白质水解作用。124.205.222.100
Fungi could be classified into11 generas, Penicillium, Mucor, Aspergillus and Trichoderma occupied a dominant position.
真菌共分离到11个属，其中以青霉属、毛霉属、曲霉属和木霉属占主要优势； cnak
Objective To explore the special role of suspension bed in the treatment of large-area burn patients with Mucor infection.
目的探讨悬浮床在治疗大面积烧伤病人毛霉菌感染时的特殊作用。 dictall
Proteases from mucor had a good market prospect in the production of soy- polypeptides for their high hydrolysis efficiency to soy protein and debittering effect to hydrolysate.
毛酶蛋白酶对大豆蛋白有较高的水解效率以及对蛋白水解物良好的脱苦效果，因此在大豆多肽的制备方面显示出很好的应用前景。124.205.222.100
The study on eating customs of Mucor-fermented Yongchuan Douchi is quite significant for the construction of cultural marketing model and the development of tourism based on Douchi.
开展毛霉永川豆豉的食俗特色研究，对构建豆豉产品的文化营销模式、发展旅游业意义十分重大。 chemyq
The growth temperature and situation of producing enzymes from Mucor M1 and Rhizopus M2 were studied. Experiments on three different matching of Mucor M1 and Rhizopus M2 were done.
在研究毛霉 M1和根霉 M2的生长温度和产酶特性的基础上，进行了三个不同配比的腊八豆生产实验。 cnki
This paper introduces the industrialization technology and the key equipment of the production line of mucor- fermented and low- salt and speeded-up soybeans.
本文介绍了毛霉型低盐速成豆豉的工业化生产工艺及生产线的关键设备。 cnki
Mucor-fermented soybeans are the regional characteristic products in Sichuan and Chongqing.
毛霉豆豉是四川、重庆的地域特色产品。 chemyq |