yeast fermentation的例句大全

the manufacturer uses yeast fermentation to serve bakers by producing a concentrated product.

制造商利用酵母发酵为面包师服务，生产出一种浓缩产品。

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Study on the condition of feed yeast fermentation with sugar-cane molasses;

以甘蔗糖蜜为原料，发酵合成茁霉多糖发酵的初始条件。

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Higher alcohols anabolism and degradation metabolism during beer brewing, is the main by-product of yeast fermentation.

高级醇是构成啤酒酒体的重要物质, 是啤酒酿造过程中不可避免的副产物.

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the determination methods of baker's yeast fermentation ability were studied in this paper.

探讨了面包酵母发酵力的测定方法.

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Application of Pattern Recognition on Optimum Control of Zinc Yeast Fermentation Process

模式识别在锌酵母发酵工艺优化控制中的应用

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Studies on Yeast Fermentation to Manufacture Folic Acid Function Food

酵母菌发酵制备叶酸功能食品的研究

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Further more corn peptide has many physiological activity: anti-oxidation promoting yeast fermentation activity anti-fatigue, promoting the alcohol metabolism activity and has quantity and effect connection.

还具有众多的生理活性：抗氧化、促进酵母发酵活性，还具有抗疲劳，促进乙醇代谢活性，吉林农业大学硕士学位论文玉米肤的制备、特性及活性研究且有量效关系。

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according to the different types of yeast fermentation can be divided into top fermentation beer and beer fermentation beer below.

根据酵母发酵类型不同可把啤酒分成上面发酵啤酒和下面发酵啤酒。一般可以把啤酒发酵技术分为传统发酵技术和现代发酵技术。

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Cha Shaobao the foreskin is now using yeast fermentation, the foreskin can more soft and delicious.

叉烧包的包皮现在采用酵母发酵法, 可使包皮更加松软可口.

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The ultimate hydrolysate is 100 % of oligo-glucomannan through eliminating mono-saccharides with yeast fermentation.

再利用酵母发酵法去除其中的可发酵性单糖,最终产物为100%的(魔芋)葡甘露低聚糖.

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Study on Sensory Evaluation of Low Temperature Yeast Fermentation Bread Quality

低温发酵工艺对面包感官质量综合评价的研究

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selecting yeast fermentation fluid, acetic acid bacteria fermentation fluid and lactobacillus fermentation fluid as fermentation broth;

选取酵母菌发酵液、醋酸菌发酵液和乳酸菌发酵液作为发酵菌液；

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Mixed culture fermentation of Trichoderma and yeast for increasing proteins

利用木霉和酵母混合发酵提高纤维素物质蛋白质含量

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The study of rare earth affecting growth and reproduction of the yeast of blood meal fermentation

稀土对发酵血粉菌种生长繁殖影响的研究

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Preliminary study on isolation, identification and ethanol fermentation of thermotolerant yeast

耐高温酵母菌株的分离、鉴定及其酒精发酵初步研究

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Dosage and fermentation time of yeast were set up by orthogonal design.

用正交设计确定了酵母用量和发酵时间；

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In order to improve the quality and non-bio-stability of kiwi-fruit wine, the preparation of clarified juice, fermentation method, selection of yeast, order of reducing acid and fermentation parameter were studied.

为提高猕猴桃干酒品质及其非生物稳定性，通过优选法，对猕猴桃干酒酿造中猕猴桃清汁的制取、发酵方式、酵母选择、降酸顺序、发酵参数等进行了研究。

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Research of Cell Vitality and Fermentation Character of Thermotolerant Flocculating Yeast Saccharomyces cerevisiae KF 7

耐温絮凝酵母Saccharomyces cerevisiae KF-7的细胞活性及发酵特性研究

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Screening of thermotolerant alcohol-producing yeast and comparison of fermentation activity

耐高温酒精酵母菌株的筛选及发酵能力比较

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In order to select the yeast for kiwi-fruit wine, the yeast for kiwi-fruit was screened by separated yeast and comparision fermentation using these yeasts.

为选育出猕猴桃酒专用酵母，采用酵母分离和比较发酵的方法，对猕猴桃酒用酵母进行了初步筛选。

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