杂交技术也被用于改良酵母菌株。
Hybridization is also used for the improvement of yeast strains.
酵母菌株对发酵后期乙醛的含量影响很大。
Yeast strains had the important effect on the acetaldehyde content at the end of fermentation.
防止啤酒变坏的主要方法是用纯酵母菌株发酵。
The principal methods of avoiding spoilage are the use of pure yeast strains as starters.
选出了一株具有较高atp生产活性的啤酒酵母菌株。
A strain of yeast that is of high ATP producing activity was selected.
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。
This paper studied the fermentation situations of different yeast strains under various temperature and pressure conditions.
通过对A4原生质体紫外线诱变筛选得到酒精产量明显提高的酵母菌株。
The yeast increased the ethanol production was screened by UV-mutation of A4 protoplast.
优良酵母菌株有望应用于面包生产、无醇饮料的开发、工业废水处理等领域。
The excellent yeast strains could be used for bread baking, the development of non-alcohol beverage, and the treatment of industrial waste water etc.
旧的或不清洁的木桶，造成了一种叫做酒香酵母菌的酵母菌株，所散发的气味。
Old or dirty barrels contain yeast strain call win yeast which produces this odor.
对本实验室保藏的菌种进行初步筛选，确定以红酵母菌株d作为固态发酵菌株。
Strains preserved in our lab were screened and Rhodotorula sp. D was selected as fermenting fungi.
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。
In this study, the stability of selected three high capacity strong fermentation yeast strains, determined by the orthogonal optimum fermentation conditions.
最后确定双乙酰还原好的酵母菌株用于生产上，达到理想的效果，从而提高了啤酒风味稳定性。
The results indicated that the use of such strain in beer production could achieve ideal effects and improve beer flavor stability.
结果表明：当假丝酵母菌株l2接种量为1%，根霉菌株q接种量为3%时，最有利于试饭时产糖。
The result showed that when the inoculated percentage of L1L2Q is 3%1%3% could produce sugar most.
该公司计划在生产生物燃料同时，进一步进行酵母菌株的培养，可能发现在造酒、酿造、烘焙和健康食品生产中的用途。
The firm plans to cultivate further yeast strains that, as well as producing biofuel, might find USES in wine-making, brewing, baking and health food manufacture.
目前预防啤酒老化有多种措施，其中最理想的措施之一就是构建具有能增加啤酒中亚硫酸盐含量的酿酒酵母菌株。
So many researchers were very interested in this problem, and lots of measures had been taken to prevent beer aging.
对已选出的十二株酵母菌进行多次驯养及生理实验，初步选育出四株发酵速度快、产酒度高、原果香味浓和酒香纯正的黑豆酵母菌株。
It primarily indicated that 4 selected yeasts fermented with higher speed, produced more alcohol, and the products possessed both original fruit and pure aromatic flavour.
在研究从泰国优质甜酒曲中分离出来的假丝酵母菌株L1、L2和我国根霉菌株Q的生长特性的基础上，进行了不同配比的甜酒试饭试验。
The growth situation of producing sugar from candida L1, L2 and Rhizopus Q were studied. There are also experiments on different matching of candida L1, L2 and Q.
但遗憾的是，这种古老的酵母菌株没有可供ambergene公司开发利用的商业价值，而且也不像卡诺的其他发现一样，成为生物医学的重大突破。
Unfortunately, this ancient strain of yeast didn't have commercial applications that Ambergene could exploit. And none of Cano's other discoveries were yielding biomedical breakthroughs, either.
酒的味道严重依赖于酵母菌的品种，只有极少的菌株可以在酿酒箱中条件严苛的厌氧环境下表现良好。
The flavor depends heavily on the type of Saccharomyces doing the eating, and very few strains perform well in the hostile anaerobic conditions inside a brewing tank.
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.
从12株酵母菌中筛选出一株麦角固醇高产菌株yn2。
A high Ergosterol-producing strain, Saccharomyces cerevisiae YN2 was selected from 12 yeasts in our laboratory.
观察白假丝酵母菌临床菌株的荚膜结构并探讨其形成条件。
To observe and confirm the capsule structure of a clinical strain of Candida albicans.
白色假丝酵母菌对氟康唑、酮康唑和制霉菌素的敏感率分别为95.65%、80.43%和89.13%，少数菌株存在耐药现象。
The susceptibility of Saccharomyces albicans to fluconazole, ketoconazole and nystatin was 95.65%, 80.43%, and 89.13%, and a few isolates were resistent to antifungal agents.
设计了分离酵母菌和测定其发酵力（乙醇度）及甲醇含量的方法，初步选育出发酵力较好而甲醇含量较低可作为生产用的乙醇发酵酵母菌菌株。
This article designs the method of separating saccharomycete from nature as well as determining its ferment capacity(anthanol output) and the methanol in the products of ferment.
试验一，通过比较啤酒酵母和假丝酵母两种酵母菌自身的特性，筛选出适合培育耐铜酵母菌的菌株。
Exp 1 aims to select the more suitable yeast for preparing copper-adapted yeast by comparing the properties of two species of yeast, Candida sp and Saccharomyces cerevisiae.
结果表明该菌株为一株耐热、耐酸和耐乙醇的酵母菌属菌。
Results indicated that it was a typical strain of Saccharomyces sp. with thermostability, relatively high ethanol resistance and low pH tolerance.
结果表明该菌株为一株耐热、耐酸和耐乙醇的酵母菌属菌。
Results indicated that it was a typical strain of Saccharomyces sp. with thermostability, relatively high ethanol resistance and low pH tolerance.
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