Monascus的例句大全

Application of Artificial Neural Network to the Saccharification Technology of Monascus Waxberry Wine Optimization Study on technique of fermentation of the fruit jam during producing Chinese bayberry wine

人工神经网络方法在红曲杨梅果酒糖化工艺优化中的应用杨梅果酒果浆发酵技术研究

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The growth kinetics model of Monascus were established, which divide the growth profile into three phase: accelerating phase, deceleration phase and decline phase.

将红曲霉发酵过程分为快速期，减速期和衰退期，进而建立了界面上红曲霉生长的动力学模型。

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screening of monascus of high esterifying power its trial application in the production of xifeng luzhou-flavor blending liquor

高产酯力红曲霉筛选及在西凤浓香调味酒生产中的试用

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Study on Fermentation by Immobilized Monascus purpureus Utilizing Vermicelli Processing Wastewater

利用粉丝废水固定化红曲发酵生产红曲色素的研究

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conventional physical and chemical index, bacteriological index, aminophenol components, microelements of the monascus wine, yellow rice wine, white wine and beer are analyzed by the methods of high performance liquid chromatogram, atom absorption and spectrophotometer.

采用高效液相色谱、原子吸收和分光光度等方法分析了红曲酒、加饭酒、白葡萄酒和啤酒的常规理化指标、细菌学指标、氨基酸成分和微量元素。

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Monascus Colour is a kind of natural food coloring.

红曲色素是一种天然食用色素.

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And therefore the product , Monascus-nata complex , will have some physiological functions koji and nata de coco.

因此, 这种方法获得的红曲椰果具有多重生理功效.

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Red yeast rice is the product of fermented rice by the fungus Monascus purpureus.

红曲米,是该产品的发酵大米由真菌红曲.

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Monascus has been used ayear. The physiologically active substance that Monascus produced had been researched widely.

红曲霉的应用历史悠久,红曲霉产生的生理活性物质得到人们广泛研究.

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As quality edible pigments , Monascus pigments have been widely applied in the food industry.

红曲色素作为一种天然优质食用色素.

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The results showed that strain MF 098122 has high ability to produce water soluble monascus colour.

经亚硝基胍诱变得到一高产水溶性红曲色素变异株MF-098-122.

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To simulate the culture of Monascus on solid-state fermentation , the simulated system gas-solid interface was proposed.

采用界面培养系统,模拟红曲霉 固态发酵 过程.

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Monascus 21-3 has strong esterifying and it was used in trial production of starter.

红曲酯化菌21-3具有较强的酯化力,将其应用于制曲生产试验.

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The effects of monascus pigments on elimination of hydroxide free radical were studied by chemiluminescence method.

用化学发光法研究红曲色素中不同成分对羟自由基的消除作用.

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By controlling fermentation and refining conditions, it is possible to reduce citrinin content in Monascus products.

通过优化液态发酵过程及提取精制过程中的相应措施, 可有效降低红曲桔霉素含量.

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Build up Kinetics Model with the Liquid Fermentation of Monascus pigment

红曲色素液体发酵动力学模型的构建

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Liquid fermentation technology of Monascus pigment with low content citrinin

低桔霉素红曲色素液态发酵工艺的研究

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Studies on Producing Monascus Pigment by Using the Air lift Loop Reactors

利用气升式反应器生产红曲色素的研究

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The submerged fermentation of Monascus anka is carried out by 1 liter glass air lift loop reactor and 5 liter stainless steel loop reactor respectively.

分别使用1升玻璃气升式反应器和5升不锈钢气升式反应器进行了红曲霉菌的深层培养。

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The results showed that the antioxygenic ability of monascus pigments from high to low in sequence were red, yellow and orange pigment.

结果表明，红曲色素红、橙、黄三类色素中红色素抗氧化性最强，其次为黄色素，橙色素抗氧化性最差；

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