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A total number of 401 yeasts isolates were obtained, of which 101

representatives were sequenced. The yeasts belonged to 10 species of

the following six genera: Debaryomyces, Candida, Cryptococcus, Rhodotorula,

Rhodosporidium and Sporidiobolus .The most frequently isolated

species from the surface of the meat wereD. hansenii and C. zeylanoides with a contribution of 63.0% and 26.4% respectively. These two species were

accountable for 65.4 and 22.4% of the yeast isolates of smoked products.The

corresponding result for the isolates of unsmoked products was 58.2 and 34.7%, respectively.In total eight species were isolated from meat samples at the early

stage of production and five of them disappeared at the late stages of production This is in agreement with earlier reports showing a higher number of

yeast species at the early stages of dry-cured and dry-fermented meat

production processes compared to the late stages A decreasing dominance of C. zeylanoides was observed from the meat samples taken at the pre-salting production processes. This decreasing dominance was accompanied by an

increase in the isolation frequency of D. hansenii. Debaryomyces hansenii

dominated C. zeylanoides and contributed for more than 50% of the isolates at

post-salting production processes starting from brining. This

hypothesis was supported by the MIC-experiments as a higher number of D.

hansenii strains were able to multiply in relatively high concentration of salt and

nitrite compared to C. zeylanoides .he number of D. hansenii

isolates resistant to NaCl (MIC≥15%) and sodium nitrite (MIC N400 mg/l) was

significantly higher than C. zeylanoides (p=0.05 and 0.008, respectively) and all

the other yeast isolates tested (p=0.01 and 0.0003, respectively).Temperature increase from 4 °C at the pre-salting production processes to

14–16 °C at the ripening stage could also affect the types of yeasts dominating at different processing stages.

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  • 1 0 年前
    最佳解答

    401酵母孤立的一個總數得到了,其中

    程序化101個代表。 酵母屬於以下六

    類的10個種類: Debaryomyces、假絲酵母、隱球菌、紅酵母、

    Rhodosporidium和Sporidiobolus。最頻繁被隔绝的

    種類從肉wereD的表面。 hansenii和C。 zeylanoides以貢獻63.0%和26.4%分別。 這二個種類是

    對65.4和22.4%熏製的產品酵母孤立負有責任。

    對應的結果為unsmoked產品孤立分別為58.2和34.7%。總共八種類與肉樣品被隔绝了在生產

    早期,并且這是與顯示酵母種類的高數量更早的報告意見的一致在乾燥被治療的和乾燥被發酵的肉生產過程

    早期與C.比較後期階段A越來越少的

    優勢的五他們消失了在生產後期階段。 zeylanoides從肉樣品被觀察了拿取在預醃製生產過程。 這越來越少的優勢由在D.

    隔離頻率的增量伴隨。 hansenii。 Debaryomyces hansenii

    被控制的C。 zeylanoides和為超過50%孤立貢獻在

    崗位鹽溶的生產過程從浸鹽水開始。

    MIC實驗支持這個假說作為D.的高數量。

    hansenii張力能倍增在相對地鹽的高濃度,并且

    亞硝酸鹽與C.比較了。 D.的zeylanoides .he數字。 hansenii

    孤立抗性對NaCl (MIC≥15%)和亞硝酸鈉(MIC N400 mg/l)

    C.顯著高於。 zeylanoides (p=0.05和0.008,分別)和被測試的

    所有其他酵母孤立(p=0.01和0.0003,分別)。溫度增量從4 °C在預醃製生產過程對

    14-16 °C在成熟的階段能也影響控制在不同的處理階段的酵母的種類。

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  • 1 0 年前

    401酵母孤立的一個總數得到了, 101 程序化代表。 酵母屬於10個種類 以下六類: Debaryomyces,假絲酵母,隱球菌,紅酵母, Rhodosporidium和Sporidiobolus。常常地被隔绝的 從肉wereD的表面的種類。 hansenii和與貢獻的C. zeylanoides 63.0%和26.4%分別。 這兩個種類是對65.4和22.4%熏製的產品酵母孤立负有責任。 未經熏製的產品孤立的對應的結果分别為58.2和34.7%。總共八種類與肉樣品被隔绝了最早 這是與顯示高数量的更早的報告意見的一致的生產階段和五他們消失了在晚生产阶段 酵母種類在乾燥被治療的和乾燥被發酵的肉早期 生產過程與後期階段C. zeylanoides越來越少的優勢從肉樣品被觀察拿取在預醃製生產過程的A比較了。 這越來越少的優勢由伴隨 增加在D. hansenii隔離頻率。 Debaryomyces - hansenii 被控制的C. zeylanoides和貢獻為超过50%孤立在崗位鹽溶從浸鹽水開始的生產過程。 這 MIC實驗支持假說作為D.的高數量。 hansenii張力能倍增在相對地鹽的高濃度和 亞硝酸鹽與C. zeylanoides .he比較了D. hansenii的數字 隔绝抗性對NaCl (MIC& ge; 15%)和亚硝酸钠(MIC N400 mg/l)是 显着高于C. zeylanoides (p=0.05和0.008,分別)和所有 被測試的其他酵母孤立(p=0.01和0.0003,分別)。從4 &的溫度增量; deg; 在預醃製生產過程的C 14& ndash; 16 & deg; C在成熟的階段能也影響控制在不同的處理階段的酵母的種類。

    參考資料: 奇摩字典查詢
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