1) freeze tolerant yeast
耐冷冻酵母菌
1.
In order to screen the freeze tolerant yeast strains, more than 60 yeast strains were isolated from various natural resources like soil, cereals, fruits & vegetables, air etc.
为从自然界中筛选出耐冷冻酵母菌 ,从土壤、谷物、果蔬、空气等不同来源筛选分离得到 6 0多株酵母菌 ,通过模拟面团预发酵进行耐冷冻酵母菌的初筛选 ,并通过普通面团预发酵进一步筛选 ,得到了 3株耐冷冻酵母菌 ,编号为 FTY2 8,FTY 31和 FTY 5 6。
2) freeze-tolerant yeast
耐冷冻酵母
1.
Yeast W122 was selected as an excellent freeze-tolerant yeast strain on the basis of trehalose content analysis,survival rate of yeast in freezes,and fermentation ability change during frozen storage at-22 ℃.
从自然界中分离、筛选出100多株酵母,通过对其海藻糖含量、耐冷冻存活率、面团发酵活力以及-22℃冷冻后发酵力变化的测定,确定一株适用于冷冻面团制作的耐冷冻酵母——W122。
3) psychrotrophilic yeast
耐冷酵母菌
1.
Psychrotrophs and psychrotrophilic yeast that have high biological activity were isolated from activated sludge of aeration basin of sewage treatment plant in winter.
从冬季时污水处理厂曝气池的活性污泥中分离出高生物活性的耐冷细菌和耐冷酵母菌,以低温生活污水为处理对象,分别测定单株菌及混合耐冷菌群有机污染物降解能力。
4) freezing yeast
冷冻酵母
1.
This article discuss the technology applying status and character,shows the freezing yeast and key position of frozen dough;analyzing its applying foreground in Chinese traditional food industry.
阐述了冷冻面团加工技术应用于中国传统食品工业的现状、工艺特点和冷冻酵母、冷冻面团添加剂在冷冻技术中的关键地位;分析了冷冻面团加工技术在中国传统食品工业的应用发展前景。
6) the freezing resistant yeast
耐冻性酵母
补充资料：贝克氏酵母菌