acetic bacteriumとは 意味・読み方・使い方

GENE PARTICIPATING IN ACETIC ACID RESISTANCE, ACETIC ACID BACTERIUM BRED WITH THE GENE, AND METHOD FOR PRODUCING VINEGAR WITH THE ACETIC ACID BACTERIUM例文帳に追加

酢酸耐性に関与する遺伝子、該遺伝子を用いて育種された酢酸菌、及び該酢酸菌を用いた食酢の製造方法 - 特許庁

To provide a new gene participating in the acetic acid resistance of an acetic acid bacterium, to provide a microorganism using the gene, to provide a method for especially improving the acetic acid resistance of the acetic acid bacterium, and to provide a method for producing a vinegar, by which the vinegar having a high acetic acid resistance can efficiently be produced with an acetic acid bacterium having improved acetic acid resistance.例文帳に追加

酢酸菌の酢酸耐性に関与する新規な遺伝子を提供すること、及び該遺伝子を用いて微生物、特に酢酸菌の酢酸耐性を向上させる方法、さらに酢酸耐性が向上した酢酸菌を用いて、より高酢酸濃度の食酢を効率良く製造する方法を提供する。 - 特許庁

ACETIC ACID BACTERIUM HAVING ENHANCED ENZYME ACTIVITY OF CENTRAL METABOLIC SYSTEM AND METHOD FOR PRODUCING VINEGAR USING THE ACETIC ACID BACTERIUM例文帳に追加

中央代謝系の酵素活性が増強された酢酸菌、及び該酢酸菌を用いた食酢の製造方法 - 特許庁

IMMUNOMODULATION COMPOSITION CONTAINING EXTRACELLULAR WATER-SOLUBLE POLYSACCHARIDE OF ACETIC ACID BACTERIUM例文帳に追加

酢酸菌の菌体外水溶性多糖を含む免疫調節組成物 - 特許庁

GENE DEFECT METHOD ACETIC ACID BACTERIUM NOT INSERTED WITH EXOGENOUS DNA例文帳に追加

外来ＤＮＡを挿入しない酢酸菌の遺伝子欠損法 - 特許庁

GENE INVOLVED IN QUORUM-SENSING SYSTEM OF ACETIC ACID BACTERIUM, ACETIC ACID BACTERIUM HAVING MODIFICATION OF THE GENE AND GROWN, AND METHOD FOR PRODUCTION OF VINEGAR BY USING THE ACETIC ACID BACTERIUM例文帳に追加

酢酸菌のクオラムセンシングシステムに関与する遺伝子、該遺伝子を修飾して育種された酢酸菌、及び該酢酸菌を用いた食酢の製造方法 - 特許庁

Further the method for efficiently producing the vinegar with higher concentration of the acetic acid with the use of the acetic acid bacterium is provided.例文帳に追加

さらに、該酢酸菌を用いたより高い酢酸濃度の食酢を効率良く製造する方法を提供する。 - 特許庁

The method for increasing the acetic acid bacterium-type ceramide, enabling the acetic acid bacteria to contain the acetic acid bacterium-type ceramide in the high concentration of 10-30 times of a conventional concentration involves holding the acetic acid bacteria after finishing the cultivation at pH 2.0-8.0 at 4-70°C for a period of 3 hr to 7 days.例文帳に追加

培養終了後の酢酸菌を、ｐＨ２．０〜８．０、温度４〜７０℃、３時間〜７日間保持することによって、酢酸菌中の酢酸菌型セラミドを従来の１０〜３０倍と高濃度で含有化させることができる酢酸菌型セラミドの増加方法を開発した。 - 特許庁