否则，高浓度的异丁醇会抑制酵母菌的生长。
Otherwise, high concentrations of isobutanol would inhibit the growth of the yeast.
为了满足面包店主的需要，制造商让酵母发酵，以生产出浓度更高的产品。
To serve the needs of bakers, manufacturers ferment the yeast to produce a more concentrated product.
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。
The result showed that adding yeast at different fermentation period can decrease reducing sugar content and improve the content of alcohol in mature beer.
酵母抽提物中游离的谷氨酸含量相对较低，这个低浓度下对机体不会产生有害的作用。
The free glutamic acid in yeast extracts are relatively low and of the concentration that will not produce a harmful spike in the body when consumed.
当发酵液中的葡萄糖浓度远大于饱和生长系数KS时，酵母细胞的生长代谢规律受葡萄糖的影响很小。
Glucose had little effect on metabolism of the yeast cells when glucose concentration was much higher than saturation growth constant KS.
当橡木桶发酵接触实际上是橡树，酵母在发酵降低了香兰素使用浓度。
If the oak is actually fermented in contact with oak, the yeast used in fermentation reduces the vanillin concentration.
啤酒过滤前酵母细胞浓度的高低直接影响到啤酒过滤速度、过滤效率及成本。
Barm cell concentration before beer filtration had direct effects on beer filtration speed, filtration efficiency and filtration costs.
本文报道了载体浓度、固化剂浓度、培养基浓度以及其PH值等因素对固定化酵母产赖氨酸影响的系列试验和结果。
The essay discusses a series of tests which the factors of the carrier density . solidified agent density, medium and PH value influence the capacity of lysine production solidified yeasts.
比较了不同浓度的酵母膏对生活污水中细菌DVC计数值的影响。
The effect of concentrations of yeast extract on DVC of bacteria in sewage water was evaluated.
本研究采用酿酒酵母以鲜甘薯为底物进行了快速高浓度乙醇发酵的研究。
The very high gravity fermentation of ethanol with fresh sweet potato by Saccharomyces cerevisiae was studied.
乙醇总是减缓酿酒酵母的生长代谢速率，当乙醇浓度达到完全抑制值KP时细胞就停止生长。
Ethanol always slowed down the metabolism rate and inhibited growth of the yeast cell totally at the concentration of KP.
这些信息可用于生物工程酵母细胞产生较高的产量和乙醇的浓度。
This information can be used to bioengineer yeast cells that produce higher yields and concentrations of ethanol.
由于啤酒废酵母的添加量较大，使得反应液中菌体浓度较高，发酵过程中保持较大的通气量和搅拌速率有利于提高细胞活性和促进谷胱甘肽的积累。
Due to the high initial cell concentration used, the enhancement of air flux and the stirring rate benefits both of cell growth and GSH accumulation.
酵母抽提物中游离的谷氨酸含量相对较低，这个低浓度橡机体不会产生有害的作佣。
The free glutamic acid in yeast extracts are relatively low and of the concentration that will not produce a harmful spike in the body when consumed.
微生物采用耐高温酿酒活性干酵母(TH - AADY)，在膜生物反应器连续运行的300小时内细胞、葡萄糖和乙醇浓度保持相对稳定。
Cell, glucose and ethanol concentrations in the membrane bioreactor were nearly constant in the duration of 300h operation with the microorganism of Thermophilic Alcohol Active Dry Yeast (TH-AADY).
探讨了高麦汁浓度对酵母生长发酵的影响，研究了麦汁溶氧对酵母生长发酵的促进作用。 实验结果表明：随着麦汁浓度的增加，酵母糖降速率明显降低；
The effects of extract and amino nitrogen in wort on growth of yeast and fermentation rate were studied, and the effects of dissolved oxygen in wort were also investigated.
而影响过滤前酒液酵母细胞浓度的关键因素是酵母的凝聚性。
The key factor to influence barm cell concentration was yeast coherency.
以各菌株发酵性能、不同的SO_2、酒精浓度为筛选条件，结合感官评定，筛选出2株符合果酒酿造要求且可产生良好香气的酵母菌。
The fermentation capacity, tolerance to SO_2 and ethanol were used as selective conditions to select the yeast. During the selection, the sensory remark was emphasized.
探讨了高麦汁浓度对酵母生长发酵的影响，研究了麦汁溶氧对酵母生长发酵的促进作用。
The effects of extract and amino nitrogen in wort on growth of yeast and fermentation rate were studied, and the effects of dissolved oxygen in wort were also investigated.
采用PDB液体培养试验和刺伤接种的方法，研究不同浓度酵母菌悬浮液对离体和活体柑橘绿霉病菌的防治效果。
The efficacy of HP-10 to Penicilluium digitatum in vitro and in vivo was studied by PDB trials and wounding inoculation.
采用PDB液体培养试验和刺伤接种的方法，研究不同浓度酵母菌悬浮液对离体和活体柑橘绿霉病菌的防治效果。
The efficacy of HP-10 to Penicilluium digitatum in vitro and in vivo was studied by PDB trials and wounding inoculation.
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