英语释义

1. a polypeptide antibiotic that is produced by a bacterium (Lactococcus lactis synonym Streptococcus lactis) and is used as a food preservative (as for processed cheese and canned fruits and vegetables)

片语

Nisin project乳酸链球菌素

nisin production乳链菌肽

NISIN PREPARATION乳链菌肽制剂

Nisin A乳酸链球菌素

native nisin国产Nisin

Of nisin菌肽丰

nisin resistance乳链菌肽抗性

nisin isolation乳链菌肽

NiSin ClusterNiSin团簇

英汉例句

• the aim of effectively promoting the production of nisin is achieved by the mutualism of the two bacteria.

  通过两菌互利共生，达到有效促进乳酸链球菌素生产的目的。

• nisin is a natural, effective and safe food preservative, whose application becomes more and more.

  乳酸链球菌素是一种天然、高效、安全的食品防腐剂，其应用越来越广泛。

• in this paper, we reviewed brief survey on the structure, stability, antimicrobial properties, mode of action and toxicological studies of nisin and its uses as a food preservative.

  乳链菌肽是一种天然食品防腐剂。本文概述了乳链茵肽的理化性质、抑菌性能、作用机制及在食品防腐中的应用。

• a new screen method was developed based on the analysis of the nisin production strain's genes.

  根据乳链菌肽产生菌的基因分析，发展了一种新的筛选方法。

• by this separate process, yield of nisin overrun 60%.

  应用此分离提取工艺，乳链菌肽的总收率在60%以上。

• application of bio-preservatives nisin and natamycin and their composition in the soochow style egg yolk moon cake was studied.

  研究了乳酸链球菌素与纳他霉素及其两者复合对苏式蛋黄月饼的防腐效果。

• nisin in extending the shelf life of shrimp mince was studied.

  本文研究了乳酸链球菌素对虾肉糜保鲜的作用效果。

• effects of different temperatures on zein film were evaluated for release of nisin into hydrochloric acid.

  研究了4种不同温度对玉米朊包埋乳酸菌素释放的影响。

• this will provide the theoretical foundation for the further study and forecast of the nisin fermentation process in future.

  这将为今后进一步研究和预测乳链菌肽发酵过程奠定了一定的理论基础。

• the development property application and market prospect of nisin were introduced in this paper.

  本文概括介绍了乳酸链球菌素的开发、特性、应用及前景。

• the invention relates to a method for producing nisin by using yeast to control lactococcus lactis fermenting acidity.

  本发明是一种应用酵母控制乳酸乳球菌发酵酸度生产乳酸链球菌素的方法。

• nisin is a natural, effective and safety food preservative. the use of nisin in tetrabrik uht soya milk was studied.

  乳酸链球菌素是一种天然、高效、安全的食品防腐剂，研究了乳酸链球菌素在豆奶饮料中的应用效果。

• nisin is a natural food preservative produced by certain strains of streptococcus lactis.

  链球菌产生的一种天然食品防腐剂。

• therefore, the optimum processing for preserving convenient bacon with nisin has been determined.

  找出了用乳酸链球菌素保藏即食腊肉的最佳工艺条件。

• the results showed that nisin is effective as a preservative when used in soya milk, it also can obviously improved the quality.

  结果表明：乳酸链球菌素在豆奶中起到明显的防腐保鲜作用，同时有改善品质的效果。

• nisin is an antibacterial multipeptide produced by certain strain of lactococcus lactis.

  乳酸链球菌素是某些乳链球菌产生的一种多肽物质剂。

• solt-out is an important unit of separating nisin from fermentation broth.

  盐析是从发酵液中分离乳链菌肽过程中的重要单元操作。

• in this paper, we reviewed brief survey on the structure , stability, antimicrobial properties, mode of action and toxicological studies of nisin and its uses as a food preservative.

  对乳链菌肽的理化性质、抑菌性能及其在食品防腐保鲜中的应用进行了概述。