残糖

此外工业实验还确定了云芝液体发酵的pH值、残糖浓度以及菌丝体形态等终点指标。

And the terminal criteria of the fermentation , such as pH value , the concentration of residual sugar and the shape of mycelia were designated .

对二者的比较结果表明：用玉米粉糖化液为发酵原料时，发酵时间较短，残糖降低较快，甘油产量较低，在36h之后，甘油开始反耗。

Also , comparing with saccharified liquid of cassava starch , the fermentative time was shorter , residual sugar decreased faster and yield of glycerol was lower with saccharified liquid of corn meal as a fermentative material .

用SBH降低山梨醇残糖

The method for decreasing sugar residue in sorbitol by SBH

发酵96h，残糖浓度下降到4%以下；

After fermenting for 96 h , the utilizable saccharide in the broth decreased down to 4 % .

本文研究了在pH5～8范围内，固定化运动发酵单胞菌其生物量、残糖、乙醇产量等指标的变化，并计算了在稳定状态下的各种动力学参数。

In theis paper , the variety of biomass , residual glucose and ethanol production of immobilized Zymomonas mobilis in pH5 ~ 8 was studied and the kinetic parameters was calculated .

为了提高产品质量，扩大山梨醇的用途，使用SBH处理粗液体山梨醇，可以降低其残糖和总糖含量；SBH使用方法简单，操作方便

In order to improve product quality and develop the application of sorbitol SBH is applied to treating raw sorbitol , in which the application method of SBH is simple and its correspondent operation is convenient , for decreasing the contents of sugar residue and total sugar

色谱法分离发酵甘油中残糖的研究

Study on Separating Residual Sugar from Ferment Glycerin with Chromatography

脱醇体系中残糖及多糖对烷基多苷色泽的影响

Influence of residual glucose and polyglucose on color of alkyl polyglycosides during removing of alcohol

利用枯草杆菌降低甘油发酵原液中残糖浓度的研究1株诱变枯草杆菌溶栓酶性质研究的初探

The Experiment of Using Bacillus subtilis for Reducing the Remaining Sugar Concentration in Original Glycerine Fermentation Solution

结果表明，脱醇体系中的残糖与多糖含量越高，所得脱醇粗品的色泽越深。

The results show that the more the content of residual glucose and polyglucose , the darker the color .

残糖含量差异极显著，经超声波处理样品残糖含量均比对照高；

The remnant sugar contents has significant differences . After being treated by the sugar content becomes higher than control .

发酵醪产酒精13.9%以上，残糖1%以下，淀粉利用率90.5%以上。

13.9 % ethanol is produced and residue sugar is below 1 % . Starch utilization rate is 90.5 % .

琥珀酸的添加使菌体生长受到一定程度的抑制，残糖有所升高，但是增加了谷氨酸的合成量。

Cell growth was inhibited , residual glucose increased and glutamate synthesis enhanced during glutamate fermentation due to addition of succinate .

该酵母在梨汁中的发酵能力强，产生酒度较高，残糖较低，产香较好，完全可以作为独立的发酵菌株使用。

The yeast possess the good fermentative capability and the alcohol producing capability . So it could be for fermentation independently .

结论蒽酮-硫酸法可用于出芽短梗霉发酵液残糖、总糖测定。

Conclusion The anthrone-sulfuric acid colorimetry method can be used for the determination of the total and residual sugars from the fermentation broth .

该项技术具有发酵速度快、发酵率高，成熟醪酒份高、残糖低、能耗低。

The technology features fast fermentation , high fermentation rate , high mature spirit concentration , low sugar residue and low energy consumption .

该菌株的应用可解决刺梨全汁发酵困难、产品残糖含量高、酒度低的技术难题；

The application of such strain could settle the problems of the difficulty in rosa roxburghii tratt juice fermentation , high residual sugar content and low alcohol content .

味的形成及来源于未完全发酵的残糖和糊精、脂肪水解产生的甘油、蛋白质产生的氨基酸、酸和鲜味物质。

The taste components comes from incomplete fermented residual sugar and dextrine , glycerin by fat splitting , amino acid by protein , acid and delicate flavour materials .

在甜白葡萄酒中一个区别于半干、半甜的是，甜葡萄酒没有一个确定的残糖范围。

Among the sweet white wine one distinguishes often the semi-dry wines , mellow wines , and sweet wines without a proper range of residual sugars for each types .

目的研究色素和不同比例乙醇对蒽酮-硫酸法测定出芽短梗霉发酵液残糖、总糖含量的影响。

Objective To study the influence of pigmen and different ratio of ethanol on determination of the whole and residual sugars from the fermentation broth by the anthrone-sulfuric acid colorimetry method .

研究了固定化细胞发酵柑桔果酒的方法，与游离细胞发酵法比较，固定化细胞发酵具有残糖含量少，橘红酒色较深的优点。

Orange wine fermented both by immobilized cells and by free cells was compared in the paper . Fermentation by immobilized cells reduced residue sugar , and the product had deep orange red color .

并检测其五味子醇甲和甲素等功能成分的含量及酒度、总酸、挥发酸、总酯、透光率、残糖等各项指标。

And test and examine the content of schizandrol A and schisandrin A , alcohol content , total acid , volatile acid , total ester , light transmission rate , residual sugar , and other indicators .

通过对常规发酵的溶氧和残糖变化规律研究发现发酵后期有菌体的二次生长现象，影响了妥布霉素的分泌。

The phenomenal of second time growth of S.tenebrarius during the procedure was found by studying the lure of DO and residual sugar change in the common fermentation , which affected on the secretion of tobramycin .

实验表明，与最佳的稳态中心气升操作相比，周期性振荡气升操作可以显著提高甘油的产率，但对残糖消耗速度无明显影响。

It was found that glycerol yield could be greatly improved with a periodic oscillating airlift operation , compared with that with a steady-state central airlift operation , but the airlift mode had no significant effect on glucose consumption rate .

此外，耗糖少（菌体与还原糖之比为1：0.6），残糖低（0.1%以下）。

Accounted for 1.5 % . Besides , the reducing sugar consumption was lower . The ratio of cell ( on dry wt. basis ) to reducing sugar consumption was 1:0.6 . The residual sugar in the medium was less than 0.1 % .

研究了利用流加技术进行发酵法生产壳聚糖，确定了流加成分，其残糖浓度控制为3.0%～3.5%，碳氮比可选择1∶1；

Application of Fed-batch technique in chitosan fermentation process was studied . Fed-batch 's culture medium was determined , resident glucose 3.0 ~ 3.5 % , carbon and nitrogen rate 1:1 . Meanwhile , the effects of different fed-batch methods to chitosan yield were compared .

醇糖的量比是3∶1或5∶1，催化剂占葡萄糖质量的2%，过量乙二醇在400～067kPa下减压蒸除，残糖质量分数小于1%。

Glycol and glucose were employed in molar ratio of 3 ∶ 1 or 5 ∶ 1 and the catalyst used was 2 % by weight of the amount of glucose . Excess glycol was removed by distillation at 4 0 - 0 67 kPa .

结论：人工虫草子实体多糖对小鼠化学性肝损伤保护作用优于菌丝体多糖，固体培养残基多糖次之。

Conclusion : Sporophore polysaccharide was better than mycelium polysaccharide on protective effect on acute chemical liver injury induced by CCl4 of mice , and solid culture residues was the third .

双糖残基用半乳糖氧化酶-Schiff试剂方法显示。

Disaccharide residue was examined by galactose oxidase Schiff 's method .

利用薄层色谱分析了粗产物的组分为正辛基聚葡萄糖苷、残醇和多糖，其中残醇含量为1.209%，多糖含量为0.359%。

The primary product analyzed by thin layer chromatography , and its ingredients are octyl polyglucoside , residuary alcohol ( 1.209 % ) and polyglucose ( 0.359 % ) .