CONCLUSION: Make use of lowtemperatureinduction, the formation of inclusion body had been reduced in the course of fermentation of E. coli.
结论：低温诱导可减少大肠杆菌发酵中包含体的形成。
2
Outside of the low and high temperature points, along with the rise or drop of the handle temperature, the triploidy induction frequency decreased rapidity.
在这个高温点和低温点以外随着处理温度的升高或降低，三倍体诱导率均迅速减小。
3
With an increase of the frequency and temperature, the eddy current loss and residual loss contributed to the total loss at the lowinduction.