单词 | biopreservation |
释义 | > as lemmasbiopreservation biopreservation n. Brit. /ˌbʌɪə(ʊ)ˌprɛzəˈveɪʃn/ , U.S. /ˌbaɪoʊˌprɛzərˈveɪʃ(ə)n/ (a) = cryopreservation n.; (b) the preservation of food by naturally present or artificially introduced microorganisms, or by antimicrobial substances produced by these.ΚΠ 1978 Cryobiology 15 594/2 For purposes of biopreservation much lower glycerol concentrations (coupled with low cooling rates) are normally employed. 1990 New Scientist 8 Dec. 26/2 An example of biopreservation, where you move the genes responsible for making an antimicrobial compound such as nisin into bacteria used for cheese manufacture. 1999 Alumnus Apr. 14/2 The new development of biopreservation technologies had made it possible to create a baby whose natural parents died a long time ago. 2003 A. Geis in K. J. Heller Genetically Engineered Food v. 105 Nisin, a lantibiotic, is the best known bacteriocin and the only one approved for biopreservation in food. < as lemmas |
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