1) michael burst song
爆麦曲
1.
The results show that: the technology burst through the ventilation system michael burst song, saccharification of its ability to reach 2000mg /g.
阐述斜面试管到爆麦曲的操作工艺,并对工艺的各阶段进行控制。
2) wheat Qu
麦曲
1.
Impact of different lysis methods for the extraction of total DNA on wheat Qu from Shaoxing rice wine;
不同破壁方法提取绍兴黄酒麦曲中的微生物总DNA
2.
Study on a-amylase from wheat Qu of Shaoxing rice wine;
绍兴黄酒麦曲中α-淀粉酶的初步研究
3.
Relationship between metabolites of wheat Qu microorganisms and flavor of rice wine;
浅析黄酒麦曲中的微生物与黄酒风味的关系
3) wheat koji
麦曲
1.
Study on biochemical characteristics of several wheat koji and their difference during fermentation process;
黄酒生麦曲的生化性能及在发酵过程中的研究
2.
In order to have a full understanding of Chinese traditional technique of uncooked wheat koji,the population and origin of microorganisms in uncooked wheat koji,the functions,utilities and features of uncooked wheat koji are introduced.
为了充分认识我国传统生麦曲的制作工艺,介绍了传统生麦曲中微生物种群和来源、生麦曲的功能、作用和生麦制曲的特征,同时还详细介绍了生麦曲制作的工艺及生麦曲的质量要求。
3.
In order to ensure the quality of wheat koji,the technological processes of manual koji production and me- chanical koji production are compared.
为保证麦曲质量,通过对手工制曲和机械化制曲工艺流程的跟踪和比较,分析了手工制曲和机械化制曲在工艺流程上的主要异同点,相同点主要有:原料均为小麦,工艺上均采用轧麦、拌曲、摆曲和富集有益微生物;不同点主要有:生产效率和劳动强度、制曲坯和曲块微生物生长繁殖情况。
4) wheat cojic
麦曲
1.
Preparation of wheat cojic containing Monacolin K;
含Monacolin K麦曲的制备研究
2.
Utilizing this strain, rice wine with Monacolin K was developed through preparing wheat cojic and fermenting rices.
2 麦曲的制备及酿造实验 通过针对本实验中所需麦曲，以不同的含水量、接种量以及培养时间三个因数根据Monacolin K、糖化酶活力两个指标对麦曲的制备作了初步的研究，确定了实验室麦曲制备中的优化组合：含水量50％、孢子接种量为0。
5) steam exploded wheat straw
汽爆麦草
1.
Guided by a new concept of lignocellulose fractionation,the present work was undertaken to compare ethanol extraction of steam exploded wheat straw with that of wheat straw.
对汽爆麦草和麦草进行乙醇萃取木质素实验比较 ,其脱木质素分别为80 。
6) steam exploded straw
汽爆麦草
1.
The solid state fermentation of lignin enzymes with steam exploded straw was studied.
1 汽爆麦草 在ｐ =1。
补充资料：麦曲
1.麦制的酒母。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条