啤酒酵母菌种是啤酒生产的关键。
Brewer's yeast strain is the key to the beer brewage production.
酵母菌种是决定酒精产量的关键性因素。
所以，在进行鲜酵母菌种挑选时，选用高糖酵母更加合适。
Thus high-sugar yeast was the better choice during fresh yeast strains selection.
本发明公开了耐防腐剂面包酵母菌种及面包酵母的制备方法。
The invention discloses a preservative-resistant bread yeast strain and a method for preparing bread yeast.
选用一株耐高渗透压的酵母菌种作为敏感材料可以实现BOD的快速测定。
A strain of yeast, which can endure high osmotic pressure, was employed for the sensitive material of the microbial BOD sensor.
影响酵母性能的主要因素：酵母菌种、酵母接种量、酵母使用代数、发酵工艺条件等。
The main factors inluencing yeast properties covered: yeast species, yeast inoculation quantity, use algebra of yeast, and fermentation technical conditions etc.
分析比较了苹果皮、核、汁与正常苹果汁的基本成分的差异；探讨了酵母菌种、醋酸菌种的驯化培养；
The comparative analysis on basic composition between apple juice made from apple peel and core and common juice was made and the taming of acetic bacteria and alcohol yeast was discussed.
简述了应用于产后病害生物防治的拮抗酵母菌种类、作用机制、应用，提出了拮抗酵母菌研究和应用的发展前景。
In the paper, the varieties, antagonistic mechanism, application, and future research of yeast in biological control of postharvest disease were summarized.
离子束生物工程技术与传统微生物育种技术、现代生物技术相结合，将大大提高耐高温乙醇酵母菌种的选育效率。
The combination of ion beam bioengineering techniques, traditional microbial breeding techniques and modern biotech could greatly increase breeding efficiency of heat-resistance ethanol yeast.
本实验对原辅材料的选择、酵母菌种的分离选育、制麦、糖化、发酵、贮酒、过滤等关键环节的工艺参数进行了优化设计。
The experiment upgrades the key technique indexes including selection of materials, development of ferment, malt production, glucose, ferment, storage and filter.
啤酒酵母菌种用液体石蜡技术保藏具有设备简单、操作方便，成活率高，变异少，优良种性能保持较长时间的优点，实用价值高。
Store Technique of Beer Ferment Fungus in Paraffin Wax has some virtues. It has convenient manipulate, high survival rate, little variation, long storing time and high pragmatic value.
接种复合菌种发酵产品的粗蛋白质含量显著高于接种单一酵母菌发酵产品。
The content of crude protein of fermentation production by vaccinated complex fungus was higher than that by vaccinated single saccharomycete.
酵母菌作为普洱茶发酵过程中的优势菌种，是形成普洱茶甘、滑、醇品质风格的重要因子。
Saccharomycetes is a dominant kind of microbes in the process of puer tea fermentation, it is important factor to form quality and tyle of puer tea's sweet, slides, mellow.
目的探讨医院假丝酵母菌属医院感染的菌种分布与耐药性，为临床合理用药提供试验依据。
OBJECTIVE to study the flora distribution and drug resistance in nosocomial infection with Candida in order to provide the reference for reasonable use of antifungal agents.
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.
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.
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