aspergillus oryzae
如日本的味增和酱油。
常用释义
英式发音
美式发音
基本释义
- 曲霉：一种用于发酵食品的微生物，如日本的味增和酱油。
例句
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1·Most of lactases used in industry production come from kluyveromyces, aspergillus niger and aspergillus oryzae.工业生产中使用的大多数乳糖酶来自克鲁维酵母，黑曲霉和米曲霉。
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2·Proteinase, Aspergillus oryzae neutral;中性米曲霉蛋白酶；
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3·The rate-controlling step of resoluting N-acetyl-D, L-alanine with porous immobilized Aspergillus Oryzae cells was studied.研究了固定化米曲霉菌光学拆分N-乙酰-D，L-丙氨酸反应过程的速率控制步骤。
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4·At present , most of lactases used in industry production come from kluyveromyces , aspergillus niger and aspergillus oryzae.目前，工业生产中使用的乳糖酶主要来源于乳酸克鲁维斯酵母菌、黑曲霉和米曲霉。
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5·Aspergillus oryzae is of high efficiency in phytic acid degradation, and shows a potential use in industry-scale solid-state fermentation.米曲霉是一种高效的植酸降解菌种，具有应用于大规模豆粕发酵的潜力；
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6·The optimal conditions for Aspergillus oryzae O3 producing soybean isoflavone-glycosidase were determined by the single factor and orthogonal test experiment.通过单因素实验和正交实验，探讨米曲霉O3产大豆异黄酮糖苷酶的最佳条件。
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7·Aspergillus niger and flavoring yeast were added into Aspergillus oryzae mash to co-ferment in order to study the effect of improving the quality of soy sauce.在米曲霉酱醪中添加黑曲霉和增香酵母共同发酵，研究其提升酱油品质的效果。
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8·The effects of salt concentration on the activity of neutral proteinase produced by different Aspergillus oryzae have been studied in the soy sauce fermentation.结果表明盐浓度对不同米曲霉所产中性蛋白酶活力的影响是不同的。
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9·The effects of salt concentration on the activity of neutral proteinase produced by different Aspergillus oryzae have been studied in the soy sauce fermentation .试验对酱油酿造过程中，盐浓度对不同米曲霉所产中性蛋白酶活力的影响进行了研究。
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10·Then adding a variety of activating agents , the enzyme production of Aspergillus oryzae were investigated on the basis of the conditions of the best starter propagation process;然后在获得最佳制曲条件的基础上，加入各种激活剂，考察对米曲霉产酶的影响；