1.
Study on Construction of Deacidfication Wine Yeast by Protoplast Fusion;
原生质体融合构建葡萄酒降酸酵母的研究
2.
At this point yeasts and molds become dominant and degrade the accumulated lactic acid, and the acidity gradually decreases.
此时,酵母和霉菌成为优势菌并且降解积累乳酸,而酸度逐渐下降。
3.
Studies on the Construction of Yeast with High Malic Aciddegradation by Protoplast Fusion;
原生质体融合构建苹果酸高降解活性的葡萄酒酵母
4.
Sour mashes are fermented with Both fresh and previously fermented yeast; sweet mashes employ only fresh yeast.
酸性糖化醪,是用酵母发酵的,这种酵母包含一部分先前发酵过的酵母;糖化醪则是用鲜酵母制得。
5.
Fermentation of Candida macedoniensis in wastewater of Suanjiang Tofu
酸浆豆腐废水中发酵假丝酵母的研究
6.
Study on the Fermentation Conditions of Acid-resistant High-yield Sake Yeast ZJ-14
耐酸高产清酒酵母ZJ-14发酵条件研究
7.
yeast alanine tRNA gene
酵母丙氨酸转移核糖核酸基因
8.
STUDIES ON YEAST "ACID" PHOSPHATASE Ⅰ. CHARACTERISTICS OF THE ENZYME
酵母“酸活性”磷酸酯酶之研究 Ⅰ.酶之性?
9.
Mixed immobilization of salt-tolerant yeasts and acid-producing salt-tolerant yeasts and their fermentation properties
耐盐酵母及耐盐产酸酵母混合固定化及发酵性能的研究
10.
Optimization of Conditions for Saccharomyces cerevisiae L5 to Degrade Cypermethrin
酿酒酵母L5降解氯氰菊酯的优化条件
11.
Study on High-cell Density Fermentation of the Recombinant Pichia Pastoris Strain Phytase;
植酸酶毕赤酵母基因工程菌发酵条件研究
12.
Study on the Strategies for Enhancing Process Performance of Pyruvate Fermentation by Torulopsis Glabrata CCTCC M202019;
丙酮酸发酵光滑球拟酵母过程功能的强化
13.
Study on Alcohol Recovery and Production of High Sour Vinegar by Fermentation;
回收废酵母蒸汽发酵生产高酸醋的研究
14.
Influence of Yeast on Anaerobic Fermentation of Kitchen Waste for Producing Acetic Acid
酵母菌对厨余垃圾厌氧发酵产乙酸的影响研究
15.
Optimization of fermentation condition of acid-resistant sake yeast A by RSM
响应面法选择耐酸性清酒酵母A发酵参数研究
16.
Effect of lactic acid bacteria on yeast fermentation in the milk beer production
奶啤生产中乳酸菌对酵母菌发酵作用的研究
17.
Effect of yeast extract concentration on the fermentation kinetic parameters of yoghurt strains
酵母粉浓度对酸奶菌株发酵动力学参数的影响
18.
Most beers are fermented with bottom yeasts, related to Saccharomyces carlsbergensis, which settle at the bottom of the fermentation vat.
大多数啤酒是用下面酵母发酵而成的,酵母与嘉士伯酵母菌有关,并沉降于发酵缸底部的一种酵母。