The strain X_6 was a non-flocculence strain with higher fermentation degree and the strain N_1 was a strain with lower fermentation(degree) and stronger flocculence.
以发酵度较高的非絮凝性的啤酒酵母菌株X6和发酵度较低、絮凝性较强的啤酒酵母菌株N1为亲本进行原生质体融合。
The process of wort used in beer brewing of different fermentation degree was studied, used feedstuff barley and degrease corn powder as raw material.
以饲料大麦为原料、脱脂玉米粉为辅料,研究了酶法生产不同发酵度啤酒酿造用大麦糖浆的生产工艺。
Proper control of saccharification technology is a ke y factor to increase beer fermentation degree.
合理控制糖化工艺是提高啤酒发酵度的关键因素之一,应根据不同的麦芽质量,制订不同的糖化工艺。
Four beers(the real attenuations was 57.
该研究用7°P定型麦汁,采用下面发酵法酿造4种成品啤酒(发酵度分别为57。
With the real attenuation (RA) was higher than 70%, the flavor of 8.
啤酒发酵度高于70%时,随着原麦汁浓度的降低,啤酒的香气和滋味依次变得淡薄。
Four 7°P beers(real attenuation was 57.
采用下面发酵法酿造了4种7°P啤酒(发酵度分别为57。
Screening and identification of high attenuation yeast;
高发酵度酵母的筛选及鉴定
Influence of fermentation temperature and maceration time on the physical and chemical parameters of red wine;
不同发酵温度和浸渍时间对红葡萄酒理化指标的影响
Effects of iodated salt and fermentation temperature on the quality of low salt solid sauce;
碘盐及发酵温度对低盐固态酱油质量的影响
Influences of fermentation temperature and ultrasonic treatment on the texture of set-style yogurt;
发酵温度及超声波处理对凝固型酸奶质地等的影响
Effect of casein-hydrolysates on fermentation rate and quality of low-fat yoghurt;
酪蛋白水解物对低脂发酵酸奶发酵速度及品质的影响
The fermentative strength was 6g/L.
新型酒精连续发酵罐组用纯糖液发酵 ,发酵强度可达 6g/L·h ,该系统是酒精工艺不断发展和进步中的一个方向性的重要参考设
Self-immobilized Rhizopus oryzae has the following advantages: no additional carriers, less injury on the mycelia, more stable technology and much higher fermentative strength.
无载体固定化米根霉发酵L-乳酸具有无需附加载体、菌体损伤小、工艺稳定、发酵强度高等优点。
Effects of Yeasts and Real Attenuation on the Flavor of Low Gravity Beer;
酵母菌株与发酵度对低浓啤酒风味的影响
fermentation capacity
发酵（能）力[表示微生物发酵底物的强度]
STUDIES ON THE BREEDING OF HIGH CONCENTRATION ETHANOL PRODUCING YEAST STRAINS;
高浓度酒精发酵酵母菌株选育的研究
Consecutive very-high-gravity batch ethanol fermentation with self-flocculation yeast
自絮凝酵母高浓度重复批次乙醇发酵
The yeast's growth is activated by sugar and warmth.
酵母发酵是由于糖和温暖的温度激发的。
dense or inadequately leavened and hence likely to cause distress in the alimentary canal.
过度发酵或者发酵不足，从而容易引起消化困难。
The Effects of Temperature and Moisture on Fermented Quality of Soybean Meal
发酵温度和水分对豆粕发酵品质的影响
The Intelligence Measurement and Control of Ethanol Concentration in the Process of Yeast Fermentation;
酵母发酵乙醇浓度智能测控方法的研究
Progress in Research on High Density Fermentation of Recombinant Yeast Cells
酵母工程菌细胞高密度发酵的研究进展
Activation Temperature of Dry Yeast and the Fermentation of Fruit Wine with Different Materials
干酵母活化温度与不同原料果酒的发酵
Effects of temperature on glycerol production by Candida glycerinogenes
温度对产甘油假丝酵母产甘油发酵过程的影响
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
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。
To work(dough)into proper lightness.
发酵把（干面团）做成合适软度的
Determination of Mycelium Concentration for Citric Acid Fermentation with Sweet Potato Powder
薯干原料柠檬酸发酵菌体浓度的测定
Study on Relation between Fermented Volume of Dough and Temperature and Time;
时间、温度与发酵面团体积关系的研究
The dynamic changes of acid in the ferment of “Sour Soup”;
“酸汤”发酵过程中酸度的动态变化
Effect of Different Temperature on Anaerobic Digestion of Livestock Manures
不同温度对畜禽粪便厌氧发酵的影响