1.
Tufei sourdough breads are cultivated in traditional French style with two major types, sourdough rye and pain au levain.
全部土匪天然酵母面包均以法式方法滋养，分为裸麦及小麦两大类。
2.
Five pounds of sugar, some water and yeast, ferment for about ten days, then distill it.
制作方法是：五磅糖、些水以及酵母，大约发酵十天，然后蒸馏。
3.
This natural mixture of bacteria and yeasts gives unpredictable fermentation results.
这种细菌与酵母的天然混合物会得到一种意想不到的发酵结果。
4.
Research development on production of functional edible natural pigment fermented by yeast
酵母菌发酵生产功能性食用天然色素研究的进展
5.
The Technique of Producing Desired Additives from Waste Beer Yeast;
利用啤酒废酵母泥生产新型天然食品添加剂的研究
6.
Bioconversion of L-Phenylalanine into Natural 2-Phenylethanol by Yeast Cells
利用酵母细胞生物转化法合成天然2-苯乙醇的研究
7.
Dynamic Analysis on Later Fermentation Process of Dou-chi Natural Fermentation;
天然发酵豆豉后发酵过程的动态分析
8.
The Isolation and Identification of Yeasts from the Course of Spontaneuos Fermentation of Vitis.amurensis Rupr Grape
山葡萄自然发酵过程中酵母菌的分离鉴定
9.
Strain Typing of Saccharomyces cerevisiae During Spontaneous Fermentation of Cabernet Sauvigon Wine
赤霞珠葡萄酒自然发酵中酿酒酵母的菌株区分
10.
The Species & the Dynamic Change of the Yeasts during Spontaneous Fermentation of Carbernet Gernischet
蛇龙珠自然发酵过程酵母菌的种类和动态变化
11.
Identification of Yeast From the Melon Juice of Spontaneous Fermentation
自然发酵哈密瓜果汁中酵母分离与鉴定
12.
Cloning of Human Lysozyme Coden Gene and Expressing in Pichia Pastoris for Natural Food Antiseptic
天然食品防腐剂人溶菌酶编码基因的克隆及其在毕赤酵母中的表达
13.
The cooled solution is then treated at 18℃ with yeast.
然后将冷却的溶液在18℃用酵母处理。
14.
Distribution and Function of Yeast in Eco-environments
酵母菌在自然界中的生态分布及功能
15.
In such a natural fermentation, a complex succession of changes take place in the yeast population.
在这种自然发酵过程中，酵母区系发生一系列复杂的变化。
16.
Ale yeast ferments at warm temperatures, from 58 to 77 degrees and rises to the top of the vessel.
淡色啤酒酵母在58到77度（华氏）温度下发酵，然后升至容器的顶部。
17.
Isolation, Identification and Selection of the Yeasts from Traditional Fermentation Soybean Paste in Heilongjiang Province;
黑龙江地区自然发酵黄豆酱中酵母菌的分离鉴定及筛选
18.
Genetic Diversity of Saccharomyces Cerevisiae Strains during the Spontaneous Fermentations of Wine from XinJiang and NingXia Regions
新疆和宁夏地区葡萄自然发酵中酿酒酵母菌株遗传多样性分析