基本解释：醋酸菌
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Prospects of highly thermoresistant and acid tolerant acetic acid bacteria;耐高温高酸醋酸菌优化研究进展
Evaluation of efficiency of three preservation methods for acetic acid bacteria;三种方法保藏醋酸菌效果的评定
Study on mutant strain of thermotolerant and high ethanol tolerant acetic acid bacteria;耐高温耐高酒度醋酸菌突变株的选育
Optimization of Selective Medium for Acetobacter and Separate of Good Strains;醋酸菌筛选培养基的优化和优良醋酸菌分离的研究
41 acetobacter as strain, and factors affecting on acetic acid fermentation processing such as fermentation temperature, inoculums amount, initial alcohol degree, initial total acidity and dissolved oxygen were studied.41醋酸菌为菌种,液态深层发酵酿制木瓜果醋。
The acid content fermented by Kloeckera apiculata and Acetobacter aceti together was 33% higher than that of separated fermentation.醋酸菌与柠檬形酵母2种生酸菌共管发酵生酸量比单菌发酵高出33%;在枇杷汁中不加蔗糖发酵生酸超过最高允许界限值的10倍;克勒克酵母生醋酸常超过1。
The specific growth rates of Acetobacter aceti IAM1802 and M23 are correlated with inhibitor acetic acid and dissolved oxygen concentrations by an extended Monod kinetics model.应用扩展的Ｍｏｎｏｄ模型关联了醋酸菌ＩＡＭ１８０２和Ｍ２３的比生长速率。
Two superior acetobacter acetis are obtained by separation and screening acetobacter aceti in the state of liquid vinegar.利用液醋分离筛选出２株较优醋酸菌，同时对这２株醋酸菌的产酸速度、耐酒度、耐温度、耐食盐能力、酒精转化率等性能及果汁发酵产生果醋进行了研究。
Genetics Classification and Identification and Production Capability of Acetobacter Acetic from the Fermenter of Shanxi Super-Mature Vinegar;山西老陈醋醋酸菌遗传学分类鉴定及生产性能的研究
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。
Selection of optimum mutagen for Acetobacter;醋酸杆菌最佳诱变剂的筛选
Fermentation kinetics of immobilized Acetobacter;固定化醋酸杆菌发酵动力学研究
Different mutagens study on the mutagenicity of Acetobacter;不同诱变剂对醋酸杆菌诱变效果的研究
Selective Breeding of Acetic Acid Bacteria and Study of Brewage Technology of Shanxi Overmature Vinegar;山西老陈醋醋酸菌选育与酿醋生产工艺研究
Effect of acetate concentration on production of acetic acid by acetic acid bacteria底酸(乙酸)浓度对醋酸菌产酸量的影响
Selection of Superior Acetic Bacterium and Medium Optimization醋酸菌优良菌株的筛选及培养基优化
Study on the Processing Technology of Jujube Fruit Were and Vinegar as Well Asthe Selection of Acetic Acid Bacteria枣酒枣醋加工工艺研究及醋酸菌的筛选
Isolation and Identification of Acetic Acid Bacteria and Dvelopment of Winter Jujube Acetic Acid Fermented Drink醋酸菌的分离鉴定及冬枣醋饮料的研制
Study on the improvement of preservation conditions for acetic acid bacteria in the vinegar production食醋生产中醋酸菌保存方法改进技术研究
Optimization of Selective Medium for Acetobacter and Separate of Good Strains醋酸菌筛选培养基的优化和优良醋酸菌分离的研究
The technical points cov-ered the following aspects:the proliferation and culture and acclimatization of acetic acid bacteria;工艺要点有:醋酸菌的增殖培养与驯化;
Study on Selection of Higher Quality Acetic Acid Bacteria、Fermentative Pattern and Enzyme Activity in Vinegar Fermentation of Apple Juice;优质醋酸菌的选育、苹果醋酸发酵规律及酶活影响的研究
Correlation between the alcohol dehydrogenase activity of acetic acid bacteria and acid-producing rate in vinegar production食醋生产中醋酸菌乙醇脱氢酶的活性与产酸速率关系的研究
Study on improvement of preservation method for acetic acid bacteria and its preservation duration醋酸菌菌种保藏方法的改进及保藏期限的研究
Genetics Classification and Identification and Production Capability of Acetobacter Acetic from the Fermenter of Shanxi Super-Mature Vinegar;山西老陈醋醋酸菌遗传学分类鉴定及生产性能的研究
Pricked. Term applied to wines spoiled by acetic acid bacteria.尖刺感的：用于描述葡萄酒受醋酸菌侵害而变质。
Shortening Production Cycle of Coco Nata by Acetobacter Fermentation醋酸菌发酵法缩短椰果生产周期技术研究
Optimization of Acetobacter pasteurianus AS1.41 producing acetic acid醋酸杆菌AS1.41产乙酸发酵条件的优化
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。
Of, relating to, or producing acetic acid or vinegar.醋酸的，醋的醋酸的或醋的，与醋酸或醋有关的，产生醋酸或醋的
When ethanol is exposed to air and the action of vinegar bacteria, it is converted into acetic acid and water.当乙醇暴露于空气中受醋酸细菌的作用时便变成醋酸和水。
