Monascus Colour is a kind of natural food coloring.

Rhizopus chinensis lipase ( RCL ) has a good potential in industrial application, with high esterification conversion.

华根霉脂肪酶在有机相中催化酯合成转化率较高,具有较好的工业化应用潜力.

The result showed that the protoplast of rhizopus and candida can merge each other.

实验发现根霉和酵母有获得糖化力高,又能发酵产生酒香味的融合子的可能.

Using-factor and orthogonal experiments, the production of L-lactic acid by-immobilized Rhizopus oryzae was optimized.

通过 单 因素试验和正交试验, 优化无载体固定化米根霉发酵葡萄糖清液生产L - 乳酸的工艺.

The best medium of separating and preserving Rhizopus Chinensis Saito is potato glucose medium.

实验结果表明,分离和保存华根霉的最佳培养基是改良的马铃薯培养基.

Moreover, fuyu fermented by Actinomucor elegans had higher antioxidative activities than by Rhizopus arrhizus.

并且发现, 用雅致放射毛霉和少根根霉发酵腐乳,前者的自由基清除能力更高.

Rhizopus secrets this enzyme into the bread.

面包酶将这种酶分泌到面包上.

Another popular product is tempeh, a soybean mash fermented by Rhizopus.

另一种产品是天培, 一种用根霉发酵成的豆酱.

The broad, non septate hyphae seen here are characteristic for Mucor.

宽不分枝的菌丝为毛霉菌的特征.

Objectives: to study fermentation conditions of chymosin from mutant strain Mucor pusillus.

目的: 研究微小毛霉产凝乳酶的固体发酵条件.

Objective To explore the epidemiological relationship between animals and human penicillium marneffei ( PM ).

目的探讨动物与人马尔尼菲青 霉病 的流行病学关系.

Objective To definite the pathogen was penicillium marneffei ( PM ) separated from the patient.

目的明确并检出患者体内的病原菌为 马尔 尼菲青霉菌.

Penicillin: Antibiotic derived from the Penicillium mold.

青霉素(盘尼西林): 由青霉属霉菌衍生而来的抗生素.

To clarify the main distinction between penicillium marnef fei and histoplasma capsulatum.

明确马尔尼菲青霉菌与荚膜组织胞浆菌的主要区别.

An improved method of extracting genomic DNA Penicillium chrysogenum was reported.

介绍一种快速有效的提取丝状真菌产黄青霉染色体DNA的方法.

Objective To definite the pathogen was penicillium marneffei separated from the patient.

目的确定检出患者体内所感染的病原体为马尔尼菲青霉菌.

Penicillium marneffei infection is endemic in South China and Southeast Asia.

马尔尼菲青霉菌感染主要在中国的南方和东南亚地区呈地方性流行.

Through orthogonal experiment, the optimal conditions were given for producing extracellular BFA of Penicillium.

通过正交设计试验, 优化了青霉(Penicillium)属真菌SHZK-15产胞外布雷菲德菌素(Brefeld in-A,简称BFA)的液体发酵条件.

The effects of proteinase, cellulase and pectinase on the qualities of instant rice soup were studied.

研究了中性蛋白酶 、 纤维素酶、果胶酶对方便稀饭品质的影响.

Pectinase, cellulase and hemi-cellulose enzyme can be obtained from a number of micro-organisms, the hydrolysis mechanism.

果胶酶 、 纤维素酶和半纤维素酶可以从一些微生物中获得, 其水解机制不同.

The effect of cellulase , hemicellulase and pectinase on litchi fruit pulp liquefaction was studied.

研究了纤维素酶、半纤维素酶、果胶酶对荔枝果肉的液化效果.