根据紫杉醇的结构特点和红豆杉中紫杉醇的合成机制,选取4种生长调节剂,研究其对红豆杉内生真菌合成紫杉醇的影响。结果表明,在发酵过程的第10天,的英语翻译

根据紫杉醇的结构特点和红豆杉中紫杉醇的合成机制,选取4种生长调节剂,研

根据紫杉醇的结构特点和红豆杉中紫杉醇的合成机制,选取4种生长调节剂,研究其对红豆杉内生真菌合成紫杉醇的影响。结果表明,在发酵过程的第10天,补加下列任一生长调节剂,使发酵液中初始浓度分别达到水杨酸20.0mg/L,茉莉酸甲酯100.0μmol/L,赤霉素2.0mg/L,矮壮素2.0mg/L,均能提高紫杉醇产量。同时,在发酵过程的第10天补加蔗糖,在含量不高于15g/L时,对紫杉醇的积累和菌丝体生长具有促进作用,但是高于此浓度时,菌丝体生长受抑制,紫杉醇含量降低。
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结果 (英语) 1: [复制]
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According to the structural characteristics of paclitaxel and the synthesis mechanism of paclitaxel in Taxus chinensis, four growth regulators were selected to study their effects on taxol synthesis by endophytic fungi of Taxus chinensis. The results showed that on the 10th day of the fermentation process, any of the following growth regulators were added to make the initial concentration in the fermentation broth reach 20.0 mg / L of salicylic acid, 100.0 μmol / L of methyl jasmonate, and 2.0 mg of gibberellin. / L, chlormequat 2.0 mg / L, can increase the production of paclitaxel. At the same time, supplementing with sucrose on the 10th day of the fermentation process, when the content is not higher than 15g / L, it can promote the accumulation of paclitaxel and mycelial growth, but above this concentration, mycelial growth is inhibited, Paclitaxel content is reduced.
正在翻译中..
结果 (英语) 2:[复制]
复制成功!
根据紫杉醇的结构特点和红豆杉中紫杉醇的合成机制,选取4种生长调节剂,研究其对红豆杉内生真菌合成紫杉醇的影响。结果表明,在发酵过程的第10天,补加下列任一生长调节剂,使发酵液中初始浓度分别达到水杨酸20.0mg/L,茉莉酸甲酯100.0μmol/L,赤霉素2.0mg/L,矮壮素2.0mg/L,均能提高紫杉醇产量。同时,在发酵过程的第10天补加蔗糖,在含量不高于15g/L时,对紫杉醇的积累和菌丝体生长具有促进作用,但是高于此浓度时,菌丝体生长受抑制,紫杉醇含量降低。
正在翻译中..
结果 (英语) 3:[复制]
复制成功!
According to the structural characteristics of taxol and the synthesis mechanism of taxol in Taxus, four growth regulators were selected to study their effects on the synthesis of taxol by endophytic fungi of Taxus. The results showed that on the 10th day of the fermentation process, adding any of the following growth regulators, the initial concentration in the fermentation broth reached 20.0mg/l of salicylic acid, 100.0 μ mol / L of methyl jasmonate, 2.0mg/l of gibberellin, and 2.0mg/l of chlorpromazine, respectively, all of which could improve the taxol production. At the same time, sucrose was added on the 10th day of the fermentation process. When the content was not higher than 15g / L, it promoted the accumulation of taxol and the growth of mycelium. But when the concentration was higher than this, the growth of mycelium was inhibited and the content of taxol decreased.<br>
正在翻译中..
 
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