beer yeast concentration 啤酒酵母浓度
yeast extract concentration 酵母粉浓度
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。
The free glutamic acid in yeast extracts are relatively low and of the concentration that will not produce a harmful spike in the body when consumed.
酵母抽提物中游离的谷氨酸含量相对较低,这个低浓度下对机体不会产生有害的作用。
Ethanol always slowed down the metabolism rate and inhibited growth of the yeast cell totally at the concentration of KP.
乙醇总是减缓酿酒酵母的生长代谢速率,当乙醇浓度达到完全抑制值KP时细胞就停止生长。
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