The effects of saccharification conditions, fermentation temperature, fermentation time, inoculation quantity of TH-AADY, and the ratio of raw materials to water on liquor yield were studied.
研究培菌糖化条件及发酵温度、时间、耐高温酿酒高活性干酵母（TH-AADY）接种量和料水比对产酒率的影响。
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).
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).
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。
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