This paper introduced the changes of starch, protein, fat and other main compositions during rice wine fermentation, and the function of cooperative fermentation by yeast and Lactobacillus.
介绍了黄酒发酵过程中淀粉、蛋白质、脂肪等主要成分的变化及酵母菌和乳酸杆菌的协同发酵作用。
This is also a type of alcohol that can be made by fermenting sugar (though the fermentation is done by a species of bacterium rather than by yeast), and it has some advantages over ethanol.
它也是醇类的一种，可以通过是糖发酵而得（尽管发酵是由细菌而非酵母完成）。而且与乙醇相比，它确有优势。
Its fermentation process yields a surprising by-product - plentiful supplies of brewer's yeast.
其发酵过程产生了一个惊人的副产品——充足的啤酒酵母供应。
Normally, Hackett ends the primary fermentation process by "crashing the tank" -lowering the temperature to shock the yeast into dormancy.
一般情况下，哈科特会用“塌箱”(crashingthe tank)来结束这次酿造试验，也就是通过降低温度让酵母进入休眠状态。
In which alcoholic fermentation is the main phase of brewing, is the role of microorganisms by the yeast, the grape sugar into alcohol in the process.
其中酒精发酵是酿造的主要阶段，是经由酵母菌的微生物作用，将葡萄中的糖转变为酒精的过程。
An agent, such as yeast, that causes batter or dough to rise, especially by fermentation.
酵素一种可使面粉糊或面团发大的制剂，尤指通过发酵，如酵母。
This paper reviews the effect of solid-state fermentation by mixed strains of yeast and lysine producer on feed protein quality.
考察了酵母菌和赖氨酸菌混种固态发酵酱醋渣原料的方法对饲料蛋白质量的影响。
The quality of white wine is improved by this ester containing liquor from the fermentation of immobilized yeast.
利用固定化酵母发酵的酯香液提高白酒质量取得了良好的效果。
A rice beverage with low alcohol was obtained by adding koji and yeast to rice and brown rice bud and undertaking fermentation.
通过添加酒曲、酵母发酵大米和发芽糙米生产低酒精度米饮料。
The fermentation speed of the immobilized yeast cell by hatch and continuous is 24% higher and more than 8 times than that of the free cell by batch fermentation respectively.
固定化酵母细胞分批和连续发酵，分别比传统的游离酵母分批发酵效率提高24％和8倍以上。
Clarification time could be shortened by using immobilized yeast for alcohol fermentation.
固定化酵母进行酒精发酵，缩短了澄清时间。
This article deals with studies on continuous fermentation of molasses into alcohol by immobilized yeast cell with calcium alginate.
本文报道采用海藻酸钙作载体固定酵母活细胞用于糖蜜酒精连续发酵的研究。
The utilization of wort by yeast growing well in poor nitrogen medium during fermentation was studied. And the characterization of the strain was investigated.
研究了贫氮酵母在发酵过程中对麦汁各组成成份的利用情况及其生理特性。
The multi fermentation of cucumber juice by lactic acid bactria and yeast was studied.
该文是对采用乳酸菌与酵母菌对黄瓜汁进行复合发酵的研究。
Study on the alcoholic fermentation using dodecanol as the extractive agent by immobilized yeast with alginic acid and polyvinyl alcohol as the mixed carrier was curried out.
以十二烷醇为萃取剂，对以海藻酸钠和聚乙烯醇混合载体固定化酒精酵母乙醇发酵进行了研究。
The technology of continuous beer after fermentation by immobilizing yeast cells in the honeycomb-like ceramic was studied.
将蜂窝陶瓷用作酵母细胞固定化的载体，进行啤酒连续后发酵试验研究。
In this study, the stability of selected three high capacity strong fermentation yeast strains, determined by the orthogonal optimum fermentation conditions.
本试验挑选出三株稳定性较高、发酵能力较强的酵母菌株，由正交实验确定了其最适发酵条件。
The ethanol could be produced from monosaccharides by yeast fermentation. The methods of pretreatment, hydrolysis and fermentation are introduced in this paper.
对玉米秸秆生产燃料乙醇的原料预处理、水解产生可发酵单糖和乙醇发酵等技术方法进行了综述。
Persimmon fruit wine was produced by single yeast strain solid fermentation with sweet persimmon as raw materials.
以甜柿为原料，采用酵母菌固态发酵法生产柿子果酒。
During beer brewing, the transform and metabolism from methionine would produce lots of sulfur compounds, the distribution of which is mainly determined by yeast reducibility in fermentation.
在啤酒生产过程中，蛋氨酸的转化和代谢会产生许多影响啤酒风味的含硫化合物，这些化合物在啤酒中的分布水平主要取决于酵母在发酵过程中的还原能力。
The soy sauce according with the quality standard of GB18186-2000 was then produced by using yeast single cell protein as raw material and fermented with koji by low-salt and solid-state fermentation.
再利用酵母单细胞蛋白物料与成曲一起酿造低盐固态发酵酱油，产品质量符合GB18186-2000标准。
The alcohol was produced by using fruit-grain mixed fermentation in the production of apple vinegar and the excellent yeast was selected.
在苹果醋生产中采用果粮混酿法生产酒精，进行了摇瓶发酵产酒精的研究。
Germination results in activation of enzymes which convert starches in the malted barley and in other cereal grains into sugars, which can be easily fermented by yeast during the fermentation step.
但同时保持其完整的酶活力。发芽激发了能够将发芽的大麦和其它谷物中的淀粉转化为糖的酶的活力，在发酵阶段，糖类可以很容易地被酵母菌利用。
Then fermentation experiments were conducted by using Angel active dry yeast, Danbaoli active dry yeast and Y1 yeast respectively to produce strawberry wine.
分别加入安琪活性干酵母、丹宝利活性干酵母和Y1酵母酿造草莓酒。
The rice wine production with millet by the fermentation of immobilized complex yeast cells was studied.
以固定化复合酵母代替传统游离酵母进行玉米糖蜜双料连续发酵。
Using apple as the raw material, apple juice was made by fermentation with high-performance active dry yeast.
以苹果为原料，利用高效活性酿酒干酵母发酵制得苹果汁。
Using raspberry as the raw material and grape wine active dry yeast as starter, raspberry wine was produced by submerged fermentation.
以树莓为主要原料，葡萄酒活性干酵母为发酵菌种，采用液态深层发酵技术酿造树莓果酒。
The immobilized yeast was used in liquor production by uncooked materials. Its fermentation performance was stable in 20 batches of production and liquor yield could reach up to 74.9 %.
将固定化酵母应用于生料酿制白酒生产中，经20个批次的使用，其发酵性能稳定，原料出酒率达74.9 %。
Then, a lactobacillus brevis yeast starter obtained by centrifugation and freeze drying and active alcoholic wine cocci are added into the apple emulsion fermentation stage of the claret together.
而后将离心、冷冻干燥得到的短乳杆菌发酵剂与活性酒类酒球菌共同添加到干红葡萄酒的苹乳发酵阶段。
Kbac drinks were produced from black-grain wheat and barley malt by fermentation with yeast and Lactobacillus. The products were characterized by abundant nutrients, pleasant smell and nice taste.
以黑颗小麦和大麦芽为原料，经酵母和乳酸菌发酵生产格瓦斯饮料，该产品营养丰富、香气浓郁、味道醇厚。
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