You searched for: penicillium (Estniska - Engelska)

lämmastikuühend penicillium chrysogenum atcc 48271
nitrogenous compound penicillium chrysogenum atcc 48271

samal ajal lisatakse taimne laap ja penicillium roqueforti.
vegetarian rennet and penicillium roqueforti are added during this period.

juust jäetakse keldrisse ilma katteta penicillium roqueforti edukaks arenemiseks.
the cheese is left exposed in the caves for the length of time needed for the penicillium roqueforti to develop successfully.

juustumassis on avasid ja penicillium roqueforti toimel tekkinud korrapäraseid hallitusjoonekesi.
the paste of the cheese has cracks and evenly distributed veins caused by the growth of penicillium roqueforti.

sinihallitusjuust ja muu juust, mis sisaldab penicillium roqueforti kasutamisel saadud hallitust
blue-veined cheese and other cheese containing veins produced by penicillium roqueforti

sinihallitusjuust ja muud juustud, mis sisaldavad penicillium roquefort'i tekitatud hallitust
blue-veined cheese and other cheese containing veins produced by penicillium roqueforti

sinihallitusjuust ja muud juustud, mis sisaldavad penicillium roqueforti tekitatud hallitust:– usega:
blue-veined cheese and other cheese containing veins produced by penicillium roqueforti:– matter:

juustu torgitakse käsitsi mõlemalt poolt, pannakse valmimisruumi ning piserdatakse mõlemalt poolt penicillium candidumiga.
after needling of both faces by hand, the cheeses are transferred to the maturing room and sprayed on both sides with penicillium candidum.

juustu laagerdumise ajal kindla temperatuuri ja õhuniiskuse juures tekib juustule koorik ja seente penicillium roqueforti toimel hallitus.
during the maturing stage temperature and humidity are controlled to allow the rind to form and the growth of penicillium roqueforti to be managed.

kuna kalgenditerad on väikesed, tekivad juustumassis väiksemõõdulised avad, milles hallitusseen penicillium roqueforti areneb välja nõrgemini kui muudes sinihallitusjuustudes.
this reduced curd grain size causes small openings in the cheese, resulting in restricted development of penicillium roqueforti moulds which is less pronounced than in other veined cheeses.

okratoksiin a on mitmete seente (penicillium'i ja aspergillus'e liigid) poolt toodetav mükotoksiin.
ochratoxin a is a mycotoxin produced by several fungi (penicillium and aspergillus species).

pärast penicillium’i istutamist torgitakse vedelikust eraldatud, soolatud ja harjatud juustu varrastega, et penicillium hakkaks keldri värske õhu toimel arenema.
after being injected with penicillium, the drained, salted and brushed cheese is pricked with needles in order to enable the penicillium to develop under the effect of the fresh air in the cave.

patuliin on mükotoksiin, mida toodavad mitme botaanilise perekonna seened, nagu penicillium'i, aspergillus'e ja byssochlamys'e liigid.
patulin is a mycotoxin produced by fungi belonging to several genera, including penicillium, aspergillus, and byssochlamys species.

komisjoni määrusega (eÜ) nr 418/2001 [4] anti esmakordselt ajutine luba kasutada penicillium funiculosum’ist (imi sd 101) saadud endo-1,3(4)-beeta-glükanaasi ja endo-1,4-beeta-ksülanaasi ensüümpreparaati munakanade ja broilerkalkunite toitmisel.
the use of the enzyme preparation of endo-1,3(4)-beta-glucanase and endo-1,4-beta-xylanase produced by penicillium funiculosum (imi sd 101) was provisionally authorised for the first time for laying hens and for turkeys for fattening, by commission regulation (ec) no 418/2001 [4].