The extensive data from the experiments under variety conditions enable the model to predict the quality retention of baker's yeast in a rather wide range during thermal drying.
由于是在较宽的操作条件下得到的实验数据，使得该模型在预测面包酵母热力干燥过程中的质量变化具有较广泛的适用性。
The obtained yeast culture dry powder does not contain vancomycin residue after the culture and proper drying and smashing.
经过培养和适当的干燥粉碎，得到的酵母培养物干粉中不含万古霉素残留。
Then, a lactobacillus brevis yeast starter obtained by centrifugation and freeze drying and active alcoholic wine cocci are added into the apple emulsion fermentation stage of the claret together.
而后将离心、冷冻干燥得到的短乳杆菌发酵剂与活性酒类酒球菌共同添加到干红葡萄酒的苹乳发酵阶段。
Then, a lactobacillus brevis yeast starter obtained by centrifugation and freeze drying and active alcoholic wine cocci are added into the apple emulsion fermentation stage of the claret together.
而后将离心、冷冻干燥得到的短乳杆菌发酵剂与活性酒类酒球菌共同添加到干红葡萄酒的苹乳发酵阶段。
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