1) purebred yeast
纯种酵母
1.
This study compared the fermentation performances of 5 purebred yeast strains that were applied to brewing of semi-sweet yellow rice wine.
通过对善酿酒用不同的纯种酵母进行发酵,并以正交试验法对东风黄酒(干型黄酒)、水、纯种酵母的添加量和酵母菌种选择进行研究。
2) net yeast
纯净酵母
3) pure fermentation
纯种发酵
1.
Through the experiments of pure fermentation, sensory evaluation, determination of protease-producing activity and aerogenesis test, this study aimed to screen non-anaerogenic Bacillus strains that have high protease-producing activity and good flavor and can replace the bacterial strains in spontaneous fermentation of lobster sauce.
旨在通过纯种发酵、口感评测、产蛋白酶能力测定、产气实验,筛选出能够取代自然发酵、蛋白酶产量高、发酵风味好、发酵不产气的芽孢杆菌菌株。
5) yeast starter
酵母种子
6) seed yeast
种子酵母
补充资料：纯净水生产工艺流程图
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