Question

毕业论文摘要翻译，英语高手们帮帮忙啊

腐乳霉菌株生长特性及抑菌作用的研究

摘要

本论文主要研究了以下两方面内容：研究腐乳霉菌的生长特性，通过测量生物量的增长来确定温度、时间、PH对腐乳霉菌生长的影响从而确定温度、PH、时间的波动对其生长的影响从而确定其生长的最佳条件分别为：温度 25～27℃，PH 6.5，时间 72h，确定菌株的生长特性能为工业生产风味营养较好的腐乳提供理论数据。另外本文以金黄色葡萄球菌、枯草芽胞杆菌、大肠杆菌为供试菌，用滤纸片扩散法测定了腐乳霉菌发酵液的抑菌作用，其抑菌圈分别达17mm、10mm、20mm，此结果能为腐乳的保质期提供较好的理论依据。

关键词 腐乳；霉菌；发酵；抑菌作用

Answer 1

Growth characteristics of isolates fermented bean curd and Bacteriostasis Research

Abstract

This paper studies the following two aspects: To study the characteristics of fermented bean curd growth of mold, by measuring the growth of biomass to determine the temperature, time, PH on the growth of mold fermented bean curd in order to determine the temperature, PH, the time the impact of fluctuations in its growth to determine the best conditions for growth are: temperature 25 ~ 27 ℃, PH 6.5, time 72h, to determine the growth characteristics of strains for industrial production of fermented bean curd taste better nutrition to provide theoretical data. In addition, this paper Staphylococcus aureus, Bacillus subtilis, E. coli bacteria for the test, using filter paper method for the determination of the proliferation of fungal fermentation broth of fermented bean curd Bacteriostasis, the inhibition zone respectively 17mm, 10mm, 20mm, this result can The shelf life for the fermented bean curd to provide a better theoretical basis.

Keywords Sufu; mold; fermentation; Bacteriostasis

Answer 2

Abstract

This paper studies the following two aspects: To study the characteristics of fermented bean curd growth of mold, by measuring the growth of biomass to determine the temperature, time, PH on the growth of mold fermented bean curd in order to determine the temperature, PH, the time the impact of fluctuations in its growth to determine the best conditions for growth are: temperature 25 ~ 27 ℃, PH 6.5, time 72h, to determine the growth characteristics of strains for industrial production of fermented bean curd taste better nutrition to provide theoretical data. In addition, this paper Staphylococcus aureus, Bacillus subtilis, E. coli bacteria for the test, using filter paper method for the determination of the proliferation of fungal fermentation broth of fermented bean curd Bacteriostasis, the inhibition zone respectively 17mm, 10mm, 20mm, this result can The shelf life for the fermented bean curd to provide a better theoretical basis.