英语翻译1、固体表面发酵法2、此法多以海藻酸钙为载体,也有采用聚丙烯酞胺(一种常用的包埋材料),其具有相当好的强度、弹性和化学惰性固定化方法以后者为例,将丙烯酰胺单体(ACAM)和N,N一

英语翻译1、固体表面发酵法2、此法多以海藻酸钙为载体,也有采用聚丙烯酞胺(一种常用的包埋材料),其具有相当好的强度、弹性和化学惰性固定化方法以后者为例,将丙烯酰胺单体(ACAM)和N,N一
英语翻译
1、固体表面发酵法
2、此法多以海藻酸钙为载体,也有采用聚丙烯酞胺(一种常用的包埋材料),其具有
相当好的强度、弹性和化学惰性固定化方法以后者为例,将丙烯酰胺单体(ACAM)和N,N一亚甲基双丙烯酰胺(BIS)溶于水后与微生物细胞混合,搅拌,加入四甲基乙二胺(TEMED)和过硫酸钾,室温下放置 30min,使之聚合完全,制得凝胶,将其切成3mm×3mm×3mm的小块,用生理盐水洗净后作为载体进行发酵,提取,制得柠檬酸.
3、此法采用定向培养,紫外线诱变以及NTG处理等的配合作用对出发株W一1进行了选育,使其适应以糖蜜为原料的深层发酵,并提高了菌种的产酸率和转化率,对糖蜜进行预处理、处理,后经发酵、提取等工艺过程,得到柠檬酸.
4、石油烃发酵法
5、采用解脂覆膜孢酵母为菌种,以石油为原料发酵生产柠檬酸是基于分解长链烷烃的能力,先通过一端氧化产生长链脂肪酸,诱发子链打开,借α-氧化或ω-氧化作用成为短链脂肪酸,然后进入三羧酸循环产生柠檬酸

英语翻译1、固体表面发酵法2、此法多以海藻酸钙为载体,也有采用聚丙烯酞胺(一种常用的包埋材料),其具有相当好的强度、弹性和化学惰性固定化方法以后者为例,将丙烯酰胺单体(ACAM)和N,N一
1, the solid surface fermentation
2, this method is more use of calcium alginate as the carrier, but also by polyacrylamide (a commonly used embedded material), which has a
Very good strength, elasticity and chemical inertness immobilization latter as an example, acrylamide (ACAM) and N, N a methylene bisacrylamide (BIS) is dissolved in water and microbial cells were mixed, stirred, added tetramethylethylenediamine (TEMED) and potassium persulfate at room temperature for 30min, so that polymer completely prepared gel, to 3mm × 3mm × 3mm cut into small pieces, washed with normal saline as vector fermentation, extraction, prepared citric acid.
3, this method uses oriented culture, ultraviolet radiation, and treatment of NTG with the role of the original strain W-1 for the selection, adapted to the deep molasses fermentation raw materials, and improve the bacteria produce acid ratio, and conversion rate of molasses pretreatment, treatment, after fermentation, extraction and other processes to obtain citric acid.
4, petroleum hydrocarbon fermentation
5, the use of coated lipolytica yeast spore bacteria fermentation of the oil production of citric acid as raw materials is based on the ability to break down long-chain alkanes, the first through the end of the oxidation of long chain fatty acid, induced to open sub-chains, by α-oxidation and ω - a short-chain fatty acid oxidation, and then enter the citric acid cycle citric acid production