发酵时间的英文

• fermentation time

• "发酵"英文翻译    ferment; fermentation; aerob ...
• "时间"英文翻译    time; hour
• "总发酵时间" 英文翻译 :    total fermentation time
• "面团发酵时间" 英文翻译 :    dough time
• "全麦粉发酵时间试验" 英文翻译 :    wheat-meal fermentation time test
• "发酵时的酵母油" 英文翻译 :    wine lees oil
• "酒帽；酒发酵时的浮渣" 英文翻译 :    pomace cap
• "酒精发酵时逸出的芳香物质" 英文翻译 :    congener
• "麦芽汁主发酵时表面的棕色泡沫层" 英文翻译 :    yeast head
• "啤酒醪主发酵时表面的棕色泡沫层" 英文翻译 :    yeast head
• "开始和结束补料及停止补料分批发酵时的参数" 英文翻译 :    parameters to start and finish the feed, and stop the fed-batch fermentation
• "发酵" 英文翻译 :    ferment; fermentation; aerobic fermentation; zymolysis; zymosis; leaven; yeast; zymo-
• "发酵罐；发酵槽" 英文翻译 :    fermentation tank
• "发酵罐；发酵器" 英文翻译 :    fermenter; fermentor
• "氨发酵" 英文翻译 :    ammoniacal fermentation
• "不发酵" 英文翻译 :    [化学] azymic 不发酵面包 azyme; azym
• "肠发酵" 英文翻译 :    intestinal fermentation
• "初发酵" 英文翻译 :    primary fermentation
• "醋发酵" 英文翻译 :    acetic fermenttation; vinegar fermentation
• "发酵病" 英文翻译 :    zymosis
• "发酵槽" 英文翻译 :    digester; fermentation bung; fermentation tank; fermentation tun; fermenter; fermenting box; fermenting tank; fermenting tub
• "发酵层" 英文翻译 :    fermentation horizon
• "发酵茶" 英文翻译 :    fermented tea
• "发酵场" 英文翻译 :    fermentor
• "发酵厂" 英文翻译 :    fermentation factory; fermentation plant; fermenting plant

• Wheat - meal fermentation time test
  全麦粉发酵时间试验
• 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。
• Leave it for a month or longer : occasionally shake the bottle gently in order to have even fermentation
  发酵时间是一个月以上，间中不时摇晃瓶子，使其发酵均匀。
• On the side of process control , the technologic paramenters of fermentation temperature , fermentation time , o2 quantity , mixing frequency etc . are culled and optimized after enlarging the fermentation volume , and optimum operating technological process is made stable test
  在过程控制方面，对发酵容积扩大后，发酵温度、发酵时间、溶o _ 2量、搅拌频率等工艺参数进行了优化筛选，并对最佳操作工艺过程做了进一步的稳定性试验。
• The results were as follows : leaching solution by hot water extraction was date in color and had mellow date aroma and the highest fusel oil content but strong bitter taste ; leaching solution by pectinase enzymolysis had the highest reducing sugar content easy for fermentation but excessively high methanol content in fermenting wine ; leaching solution by microwave extraction had the shortest extraction time and fermentation time and the highest ethyl acetate content in wine and the produced wine had special aroma
  结果表明， 90热水浸提，浸提液发酵酒颜色呈枣红色，杂油醇含量最高，有浓郁枣香，但苦味重；果胶酶酶解浸提，浸提液还原糖含量最高，利于发酵，但发酵酒的甲醇含量过高；微波强化浸提，浸提时间和发酵时间最短，所得枣酒的乙酸乙酯含量最高，且有特殊香味。
• The highest avermectin yielding were obtained when the fermentation conditions were as follows : temperature 28 @ , inoculation 12 % , rotation 210 r . p . m , seed age of 30h . it was found that the ammonia ion could distinctly inhibit biosynthesis of avermectin and the mechanism of this phenomenon was investigated . k2hpo4 and mgso4 did not inhibit or increase the avermectin yielding
  发酵时间9 - 10天开始迅速合成阿维菌素；温度28最好；接种量12使阿维菌素的产量较高；转速210转分较为适合产生阿维菌素的通气量；选用30小时左右的种mx龄可使阿维菌素的产量提高。