The fermenting force, capacity of return diacetyl , flocculation and sugar fermentation and killing temperature of nine strain were screened.
探讨了不同的何首乌叶添加量对小曲中的微生物种类和数量、糖化力、液化力及发酵力的影响。
Organisms within this genus are separated on the basis of antigenic characteristics, sugar fermentation patterns, and bacteriophage susceptibility.
这一属的有机体在抗原特性、糖发酵模式和噬菌体易感性的基础上被分离。
Sugar fermentation tests prove escherichia coli and ordinary proteus and produces acid and gas and bacillus subtilisin a small amount of organic acid;
糖发酵试验证明大肠杆菌和普通变形杆菌产酸产气，枯草芽孢杆菌产少量有机酸；
This is also a type of alcohol that can be made by fermenting sugar (though the fermentation is done by a species of bacterium rather than by yeast), and it has some advantages over ethanol.
它也是醇类的一种，可以通过是糖发酵而得（尽管发酵是由细菌而非酵母完成）。而且与乙醇相比，它确有优势。
Sucrose is available for use in fermentation processes either in crystalline form or in crude form as raw juice or molasses (a by-product of sugar manufacture).
蔗糖可在发酵过程中被利用，包括晶体结构、天然糖浆、糖蜜（食糖加工的副产品）。
Both starch and cellulose consist of sugar molecules, linked together in different ways, and sugar is what fermentation feeds on.
淀粉和纤维素都由多糖分子构成，只不过连结方式不同，而且发酵也以糖为能源。
But if you do the co-fermentation with the cellobiose and xylose, double the amount of sugar is consumed in the same amount of time and produces more than double the amount of ethanol.
倘若纤维二糖与木糖一起共同发酵，在同样的单位时间里，可以完成双倍糖类的消化，而且产生双倍的乙醇。
The yield of dried fruit from a dehydrator is higher inasmuch as sugar is lost due to continued respiration of tissues during sun drying, and also due to fermentation.
脱水干燥器的干果产率相对较高，因为，晒干过程中不断的组织呼吸作用，以及酵解作用使水果中的糖分受到了损失。
In which alcoholic fermentation is the main phase of brewing, is the role of microorganisms by the yeast, the grape sugar into alcohol in the process.
其中酒精发酵是酿造的主要阶段，是经由酵母菌的微生物作用，将葡萄中的糖转变为酒精的过程。
The fermentation of sugar to alcohol and the production of lime and sodium phosphate also generate carbon dioxide.
糖发酵成酒精和石灰和磷酸钠的生产也产生二氧化碳。
With higher levels of sugar, alcohol will accumulate and inhibit the fermentation before the sugar can be completely used, thus producing a sweeter wine.
如果糖浓度很高，那么在糖被全部消耗之前，酒精就会积聚并抑制发酵，因此就会制成一种甜葡萄酒。
Residual sugar: sugar remaining in a wine after fermentation and once it is ready for bottling.
残余糖分：装瓶前经发酵后留在葡萄酒中的糖分。
The fermentation process stops when there is no longer any sugar to transform.
直到所有的糖全部转化完毕，发酵的过程才会停止。
The result showed that adding yeast at different fermentation period can decrease reducing sugar content and improve the content of alcohol in mature beer.
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。
Fermentation is the conversion of sugar in the wort into alcohol.
发酵是将麦汁中的糖转变为酒精。
In this experiment, the effect of the way and the quantity of yeast addition on the reducing sugar contents and yeast concentration in alcohol fermentation was investigated.
研究了酒精发酵过程中，酵母在不同添加量、方式对还原糖含量、酵母数量影响的规律。
Some insist that this syrupy sugar alcohol, a byproduct of ethanol fermentation, is as important to a wine's mouthfeel (texture) as ethanol itself.
这种甘美的糖醇是酒精发酵的副产物，有人坚持称甘油对葡萄酒口感(质地)的影响和酒精一样重要。
The fermentation process stops when there is no F) longer any sugar to transform.
直到所有的糖全部转化完毕，发酵的过程才会停止。
Effects of sugar content, carbon source, nitrogen source and precursor feeding on taxol production of endophytic fungus in liquid fermentation were studied .
研究了在一株产紫杉醇真菌的发酵培养中，初始糖浓度、碳源、氮源和前体饲喂对生物量和紫杉醇合成的影响。
As to fermented food additive, fermentation broth and fermentation wastewater contain impurities such as mycelia, sugar or protein that remained, suspend substance and organic salt, etc.
对于发酵型食品添加剂，发酵料液及发酵废水中含有残留的菌丝体、糖或蛋白质、悬浮微粒和有机盐等杂质。
The results showed that the content of soluble reducing sugar decreased remarkably and the acidic value increased after the fermentation, some volatile organic acids were produced.
测定了发酵前后烟叶碎片的化学成分，结果表明，发酵后的烟叶碎片中的可溶性还原糖含量明显降低，同时有机酸性成分增多，酸值提高。
The analysis of the fermented product showed that the content of cellulose in straw powder was 22.34%, crude protein 22.08% and soluble sugar 3.87% after fermentation by using optimized process.
产物分析结果表明：采用优化工艺进行发酵，发酵后稻草粉的纤维素含量为22.34%；粗蛋白含量达22.08%，可溶性糖含量为3.87%。
This strain can ferment hydrolytic sugar of the starch to form the DL-lactic acid in accordance with mechanism of homolactic fermentation.
该菌能按同型乳酸发酵机理使淀粉水解糖发酵生成DL-型乳酸。
The technology features fast fermentation, high fermentation rate, high mature spirit concentration, low sugar residue and low energy consumption.
该项技术具有发酵速度快、发酵率高，成熟醪酒份高、残糖低、能耗低。
It is the main technical programs in the fermentation of dry white lychee wine that the yeast translates sugar into alcohol and CO2.
干白荔枝酒发酵的主要环节是酵母将糖转化为酒精和CO2。
Some questions existed in liquid state fermentation of sweet sorghum, such as difficult juice extracting and severe sugar loss.
甜高粱秆液态发酵中，存在着榨汁难，糖分损失严重等问题。
Orange wine fermented both by immobilized cells and by free cells was compared in the paper. Fermentation by immobilized cells reduced residue sugar, and the product had deep orange red color.
研究了固定化细胞发酵柑桔果酒的方法，与游离细胞发酵法比较，固定化细胞发酵具有残糖含量少，橘红酒色较深的优点。
Orange wine fermented both by immobilized cells and by free cells was compared in the paper. Fermentation by immobilized cells reduced residue sugar, and the product had deep orange red color.
研究了固定化细胞发酵柑桔果酒的方法，与游离细胞发酵法比较，固定化细胞发酵具有残糖含量少，橘红酒色较深的优点。
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