对清酒酵母高密度发酵生产S-腺苷-L-蛋氨酸（SAM）代谢过程中的相关氨基酸进行了考察。

The influences of twelve amino acids on S-adenosyl-L-methionine(SAM) production by Saccharomyces cerevisiae were investigated.

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简要介绍日本清酒的生产方法，包括酒的知识、精米、蒸米、制曲、酵母、分析、勾兑等。

The production methods of Japanese sake including basic knowledge of sake, grain steaming, koji-making, yeast, analysis and blending are briefly introduced in this lecture.

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采用蛋白酶水解乳清粉，对乳清多肽进行酵母菌发酵，并对发酵所得乳清酒进行风味调配。

Whey wine was fermented by yeast with whey poly-peptides hydrolyzed from whey powder by proteinase.

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