ในการศึกษาการหมักน้ำส้มสายชูเพื่อให

ในการศึกษาการหมักน้ำส้มสายชูเพื่อให้ได้กรดอะซิกติกสูงด้วย Acetobacter pasteurianus มีอยู่ 2 วิธี คือ วิธีที่ 1 Mutation of Acetobacter pasteurianus by UV irradiation under acidic stress for high-acidity vinegar fermentation และวิธี่ที่ 2 The Evolutionary Response of Alcohol Dehydrogenase and Aldehyde Dehydrogenases of Acetobacter pasteurianus CGMCC 3089 to Ethanol Adaptation ซึ่งมีความแตกต่างกันทางวิธีการทดลอง ดังนี้

ผลลัพธ์ (อังกฤษ) 1:

In the study of fermentation of vinegar to get the high-sympathomimetic acetic acid by Acetobacter pasteurianus Sigma, there are 2 ways of Acetobacter pasteurianus 1 Mutation by UV irradiation under acidic stress for high-acidity fermentation vinegar and video thi 2 The Evolutionary Response of Alcohol Dehydrogenase and Aldehyde Dehydrogenases of Acetobacter pasteurianus CGMCC 3089 Adaptation to Ethanol, which is a different experimental ways. As follows:

ผลลัพธ์ (อังกฤษ) 2:

In a study of malt vinegar for acid Sikh Athletic High Acetobacter pasteurianus are two ways: Method 1 Mutation of Acetobacter pasteurianus by UV irradiation under acidic stress for high-acidity vinegar fermentation and Ways 2 The Evolutionary Response of. Alcohol Dehydrogenase and Aldehyde Dehydrogenases of Acetobacter pasteurianus CGMCC 3089 to Ethanol Adaptation, which is different to the methods described below.

ผลลัพธ์ (อังกฤษ) 3:

Study on vinegar fermentation so as to obtain a high acid acetate normal Acetobacter pasteurianus is 2 methods. How 1 Mutation. Of Acetobacter pasteurianus by UV irradiation under acidic stress for high-acidity vinegar fermentation with that 2 The. Evolutionary Response of Alcohol Dehydrogenase and Aldehyde Dehydrogenases of Acetobacter pasteurianus CGMCC 3089 to Ethanol. Adaptation which has the difference in the experimental method as follows.