1. The optimal proportion of other component in the medium is corn steep liquor 15 g/L, KH2PO43 g/L, MgSO4·7H2O 0.5 g/L. The optimum original pH value is 7.0, the cultural temperature is 37
WJ44菌株在最佳产酶条件下培养10 h其亮氨酸转氨酶酶活即可达到45.787 U/mL，菌体干重8.643 g/L，分别比原来提高了54%与10%，是一株产酶和生长性能较佳的菌株。
2. The result showed that tomato juice was the best base medium for Streptococcus cremoris. The effect of adding 12 kinds of different nutrient factors in tomato juice medium. The result showed that soya peptone, yeast extract, glucose, corn liquor and K_2HPO_4 could promote the growth of Streptococcus cremoris. K_2HPO_4 could not only promote cell growth, but also protect lactobacillus from being damaged by low pH of medium. The optimum enrichment medium obtained by orthogonality test L_9(3~4) consist of adding 1% soya peptone, 0.5% yeast extract, 0.7% corn liquor and 0.2% K_2HPO_4 in tomato juice medium. In the optimum enrichment medium, the living-cell number of Streptococcus cremoris were 1.42×10~(10)cfu/mL cultivated for 14h at 30℃, which were increased by 95 times compared with tomato juice base medium and the same with the living number in the MRS used in lab.
选择原料易得、易于分离细胞的胡萝卜汁培养基、番茄汁培养基、麦芽汁培养基、菊芋汁培养基作为基础培养基，通过细胞生长试验，确定番茄汁基础培养不仅是乳脂链球菌LC1的最适基础培养基；研究了在番茄汁基础培养中添加12种营养因子对乳脂链球菌LC1细胞生长量的影响，结果表明，大豆蛋白胨、酵母膏、葡萄糖、玉米浆、磷酸氢二钾可显著促进乳脂链球菌LC1的细胞生长，磷酸氢二钾不仅可以促进菌体增殖，而且还可缓冲基质pH值的变化，避免了低pH值对乳酸菌的伤害；利用L9(3~4)正交试验优化筛选出乳脂链球菌LC1最佳增殖培养基，其配比为：在0.2％K_2HPO_4的番茄汁基础培养基中添加，1％大豆蛋白胨、0.5％酵母膏、0.7％玉米浆、0.5％葡萄糖。
3. Studying on the conditions for fermentation showed that higher enzyme activity was obtained using yeast extract and corn-steep liquor as nitrogen sources. The easily used carbon sources such as glucose had no catabolic repression effect on the creatininase production.
对菌株42-1产酶发酵条件的研究表明，菌株42-1以酵母膏和玉米浆为氮源时表现较高的产酶性能，葡萄糖等容易利用的碳源的存在对酶的产生没有抑制作用。
4. Different types of ion exchange resins are used for the study of preparation of sodium salt of phytic acid from corn steep liquor.
以玉米浸带水为原料，采用不同的离子交换树脂对植酸钠的制备进行了研究，通过实验确定了最佳的离子交换树脂及工艺条件，使植酸钠的平均收率可达95.21
5. Corn steep liquor powder was selected as the nitrogen source to optimize with YE through one-factor-at-a-time method.
通过单因素试验选择出玉米浆干粉作为与酵母粉进行优化的氮源。
6. danci.edu.pub
6. The analysis results demonstrated that glucose, molasses, yeast extract, corn steep liquor, Tween80 and MnSO4 have th...
结果表明，在27种被测成分中葡萄糖、糖蜜、酵母粉、玉米浆、土温80和硫酸锰对鼠李糖乳杆菌发酵的影响最显著，置信度均大于95%。
7. Main Products: corn steep liquor dry powder, the use of biological engineering technology, refined by low-temperature drying; solid glucose, the use of the domestic first-class equipment, professional production, product color of white fine quality.
主要产品：玉米浆干粉，采用生物工程技术，低温干燥精致而成；固体葡萄糖，采用国内一流设备，专业生产，产品色泽洁白细腻，品质优良。
8. Peptone, corn steep liquor and ammonium sulfate were also selected as the suitable nitrogen sources.
通过单因素扫描的摇瓶实验，确定了玉米淀粉是B.macorous WSH02-06生产γ-CGT酶的最佳碳源。
9. Response surface methodology was used to determine the optimal levels of these factors for 2, 3-butanediol production. By analyzing the regression model, the optimal conditions of these variables were determined as follows: glucose 220, corn steep liquor 19, MgSO47H2O 0.4. After 80 h of fermentation in flask, the concentration of 2, 3-butanediol increased from 57.3 g/L to 86.1 g/L, and the productivity increased from 0.72 g/ to 1.08 g/.
然后利用响应曲面法(Response Surface Methodology，RSM)对这3种因素的最佳水平范围进一步探讨；对得到的回归模型进行分析，得最佳条件：葡萄糖220、玉米浆19和MgSO4.7H2O 0.4；在最佳条件下，发酵80 h，2，3-丁二醇产量从原来的57.3 g/L提高到86.1 g/L，生产强度由0.72 g/提高到1.08 g/。
10. Many factors including carbon source, nitrogen source, inorganic salt, Tween-80 were investigated in shake flask level. It was found that the concentrations of yeast-extract, corn steep liquor and sucrose had the more obvious influences.
研究了不同碳源、氮源、无机盐、吐温—80等因素对UMN-26菌产酶的影响，发现酵母膏、蔗糖、玉米浆浓度对产酶的影响较大。
11. corn liquor
11. Experimental design was employed to study the effects of several factors on the production of nuclease P1 by Penicillium citrinum M02, such as carbon source, nitrogen source, phosphor source and corn steep liquor which acted as complementary nitrogen source.
实验结果表明，含有玉米浆的复合氮源可以明显地提高核酸酶P1的产量。
12. As growth factors, corn steep liquor, yeast extract, milk powder, thiamin, extract of companion fungi and A mellea mycelia, activated clay, diatomite and kaolin could promote growth of G umbellata.
玉米浆、酵母膏、奶粉、硫胺素、伴生菌提取物、蜜环菌提取物、活性白土、硅藻土、高岭土都对猪苓固体培养的生长显示出不同程度的促进作用。
13. The key techniques of inositol production are studied, including the production of phytin from rice bran and corn steep liquor, the hydrolysis of phytin, the purification of inositol and the utilization of the byproducts.
研究了肌醇生产的关键技术，包括采用米糠和玉米浸泡水制备菲丁、菲丁水解、肌醇纯化、副产物利用等工艺过程。
14. danci.edu.pub
14. The production techniques of Xiaoqu liquor by corn were introduced in details including the proportioning of raw materials, grains gelatinization, bacteria culture, fermentation and distillation etc.
介绍了用玉米原料生产小曲白酒的工艺方法，详细介绍了原料配比、粮食糊化、培菌、发酵、蒸馏等工序的工艺操作方法及注意事项。
15. The possible reason for corn steep liquor promoting nuclease P1 fermentation is that corn steep liquor contains more useful amino acids such as glycin, alanine, serine and so on.
此外，还初步探讨了玉米浆促进P1酶发酵的机理，这是因为玉米浆与蛋白胨相比含有了较多有利于P1酶发酵的氨基酸，如甘氨酸、丙氨酸以及丝氨酸等。
16.
16. Vodka is the system of law into the wheat malt wheat, barley, wheat, corn and other grain or potato to make it, after saccharification, and then placed in continuous stills and distilling out the alcohol content in the system for more than 75% of the distilled liquor, allow distilled spirits slowly through white birch charcoal layer, the system out of the finished product is a colorless, this vodka is the most accessible of all liquors mixed flavor.
伏特加的制法是将麦芽放入稞麦，大麦，小麦，玉米等谷物或马铃薯中，使其糖化后，再放入连续式蒸馏器中蒸馏，制出酒度在75％以上的蒸馏酒，再让蒸馏酒缓慢地通过白桦木炭层，制出来的成品是无色的，这种伏特加是所有酒类中最无杂味的。
17. With the fermentative experiments of shake flask in which corn steep liquor was replaced by d-biotin, the high acid-produced strains were selected and the variable range of sub opportune amount of d-biotin was determined.
用d－生物素代替玉米浆的摇瓶发酵实验，筛选出高产酸菌株，测定了d－生物素的亚运量可变范围。
18. Study on Fertilizer Effects of Compound Fertilizers Made of Ni-Removal Concentrated Liquor from Spent Electroless Nickel Solution on the Potted Corn
除镍化学镀镍废液制成复合肥对玉米肥效的研究
19. The sopping status of the two corn was observed, and the weight loss during fermentation and the compositions of fermenting liquid and liquor yield were investigated.
研究发酵过程的失重、发酵液成分及出酒率情况。
20. Sorghum and corn have very similar composition, but sorghum is better than corn for making liquor.
高粱和玉米有非常相似的成分，不过用高粱酿酒比用玉米好。