Study on the condition of feed yeast fermentation with sugar-cane molasses;
以甘蔗糖蜜为原料，发酵合成茁霉多糖发酵的初始条件。
Therefore, using yeast fermentation is the trend of fermentation production.
采用酵母发酵是未来发酵面食发展趋势。
The jujube culls is developed using enzyme hydrolysis, yeast fermentation and acetic fermentation to produce jujube vinegar.
利用枣制品下脚料枣液，使其通过酶解、酵母发酵、醋酸发酵等工艺研制枣醋。
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。
The comparison of deodorization of yeast fermentation, black tea salt system, complex purple Perilla salt system and smoking fluid salt system for silver carp fish was studied.
研究比较酵母发酵、红茶提取液腌制、紫苏混合液腌制、烟熏液腌制四种方法对淡水鲢鱼的脱腥效果。
First stage: yeast fermentation: yeast fermentation stage will decompose large molecules into small ones, decompose starch into carbon dioxide and alcohol, also known as glycation.
第一阶段：酵母菌发酵：酵母菌发酵阶段将大分子分解成小分子，把淀粉分解成二氧化碳和酒精，也叫糖化作用。
Yeast is essential for the fermentation that produces alcohol.
酵母对酿酒的发酵是必要的。
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。
Indeed, if the bacteria killed the yeast during the fermentation period, the finished product could be overly sweet.
事实上，如果在发酵过程中细菌杀死了酵母，那么最终得到的产品可能口感过甜。
So Peter Meinhold rewired the yeast genome, replacing genes that controlled ethanol fermentation with genes for a enzymatic pathway that would produce isobutanol.
于是，皮特·梅尼霍德突变了酵母菌的基因组，用可以生产异丁醇的酶学途径的基因代替了那些控制乙醇发酵的基因。
Fermentation is the final process. It occurs in 10-14 degrees Celsius, is cooled after that and freed from yeast.
最后一步是发酵。发酵温度在10到14摄氏度，接着再冷却并过滤掉酵母。
Around one-third of the yeast grown on the xylose is used in fermentation, while the remaining two-thirds can be harvested and used for animal or human food production.
木糖中大约三分之一的酵母用在发酵里，而其余三分之二可以收集并用于动物和人类食品。
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。
Yeast, unlike chemical fermentation agents such as baking powder, has the natural ability in aiding carbon-release, which gives food materials better texture, aroma, flavor and taste.
酵母，不像化学发酵剂，如发酵粉，已在协助碳释放，从而使食品原料更好的质感，香气，风味和口感自然的能力。
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。
The result showed that adding yeast at different fermentation period can decrease reducing sugar content and improve the content of alcohol in mature beer.
结果表明，发酵不同时期分批添加酵母，可以降低还原糖含量，提高成熟发酵醪酒精浓度。
Without these adjunct cereals the limiting nutritional factor for yeast in fermentation would be protein.
如果没有这些谷物的补充，发酵过程中酵母菌的限制营养因子或许是蛋白质。
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。
Built a metabolic network of S. cerevisiae, and made the metabolic flux analysis with the ability of fermentation of different yeasts and effect on pressed yeast during fermentation.
构建了啤酒酵母的代谢网络，通过代谢网络对不同酵母的发酵性能和压力对酵母发酵的影响进行了代谢通量分析。
The methods, technologies, conditions and key points in operation are investigated during beer fermentation using immobilized yeast on lab scale.
研究了实验室利用固定化酵母发酵生产啤酒饮料的方法、工艺流程与条件及操作要点。
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。
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 studied the fermentation situations of different yeast strains under various temperature and pressure conditions.
本文研究了在不同温度和压力条件下不同酵母菌株的发酵状况。
In this experiment, the effect of the way and the quantity of yeast addition on the reducing sugar contents and yeast concentration in alcohol fermentation was investigated.
研究了酒精发酵过程中，酵母在不同添加量、方式对还原糖含量、酵母数量影响的规律。
In this experiment, the effect of the way and the quantity of yeast addition on the reducing sugar contents and yeast concentration in alcohol fermentation was investigated.
研究了酒精发酵过程中，酵母在不同添加量、方式对还原糖含量、酵母数量影响的规律。
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