酒酶 的英文怎麼說

中文拼音 [jiǔ]
酒酶 英文
zymase
  • 酒 : 名詞1. （用糧食、水果等含澱粉或糖的物質經發酵製成的含酒精的飲料） alcoholic drink; wine; liquor; spirits 2. （姓氏） a surname
  • 酶 : 名詞[生物化學] （生物體的細胞產生的有機膠狀物質） enzyme; ferment
  1. Th - aady and saccharifying enzyme were activated and used in waste distiller ' s grains of special flavoring liquor, which could make full use of the residual amylum, residual sugar, and long - term fermented flavoring substances in the waste distiller ' s grains

    摘要將th - aady和糖化酶活化後用在特殊調味酒的丟糟中，利用了丟糟中的殘淀、殘糖和長期發酵的香味物質，可節約生產成本，保證口感，增加出酒率。
  2. The by - product including yellow water and ending water in liquor production was used to produce esterifying liquid through the addtion of ending liquor, daqu, quality aged pit mud, fermented grains, quality edible alochol, caproic acid and esterifying enzyme and yeast for liquor use only etc

    摘要以白酒生產的副產物黃水和尾水，添加酒尾、大麴、優質老窖泥、酒醅、優質食用酒精、己酸、酯化酶和酒用酵母等生產酯化液。
  3. Study on the screening of cellulase strains for distiller biomass degradation

    分解酒糟生物質的纖維素酶生產菌的篩選研究
  4. The results were as follows : leaching solution by hot water extraction was date in color and had mellow date aroma and the highest fusel oil content but strong bitter taste ; leaching solution by pectinase enzymolysis had the highest reducing sugar content easy for fermentation but excessively high methanol content in fermenting wine ; leaching solution by microwave extraction had the shortest extraction time and fermentation time and the highest ethyl acetate content in wine and the produced wine had special aroma

    結果表明， 90熱水浸提，浸提液發酵酒顏色呈棗紅色，雜油醇含量最高，有濃郁棗香，但苦味重；果膠酶酶解浸提，浸提液還原糖含量最高，利於發酵，但發酵酒的甲醇含量過高；微波強化浸提，浸提時間和發酵時間最短，所得棗酒的乙酸乙酯含量最高，且有特殊香味。
  5. E. coli is capable of metabolizing both hexose and pentose sugars, but it lacks pdc - adh ii system. however, zymomonas mobilis is able to produce ethanol efficiently by an overactive pdc - adh ii system, but its utilizable substrate range is restricted to glucose and fructose

    大腸桿菌含有同化戊糖和己糖的所有必需酶，但缺乏pdc - adh系統，只能生成非常少的酒精。相反，運動發酵單胞菌具有較強的pdc - adh系統，能很好地發酵生成酒精，但只能利用葡萄糖和果糖。
  6. Preparation and characterization of sio2 prussian blue nanocomposite microspheres

    普魯藍酶在木薯粉酒精生產中的應用研究
  7. Application of alcohol active dry yeast and saccharifying enzyme in trans - production after pits storage of daqu liquor

    酒精活性乾酵母與糖化酶在大麴酒壓窖后轉排生產中的應用
  8. It was adopted that the adequate controls on fermented grains proportioning, starch content, moisture content, acidity, pit - stepping, and the use of saccharifying enzyme and dry yeast to ensure good fermentation in pits and further to realize safe trans - production of luzhou - flavor tequ liquor in summer

    摘要濃香型特曲酒夏季壓排、轉排生產要合理調整工藝配方，從糧醅比、澱粉含量、水分、酸度、踩窖以及糖化酶、乾酵母的使用等多個方面進行合理控制，保證窖池的良好發酵。
  9. The metabolism of these extreme microbes during the production of maotai liquor would further produce multiple enzymes of thermal stability such as amylase, protease, saccharifying enzyme, cellulose, glucase, xylanase, and each kind of dehydrase involved in redox reaction, and dna polyase etc

    茅臺酒釀造過程中極端釀酒微生物代謝產生多種熱穩定性的酶，如澱粉酶、蛋白酶、糖化酶、纖維素酶、葡萄糖甘酶、木聚糖酶、參與氧化還原反應的各種脫氮酶、磷酸烯醇丙酮酸激酶及dna聚合酶等。
  10. Lysozyme chloride powder has a wide area of application, such as food preserving ( cheese, low degree wine ), pharmaceutical industry ( tablets, capsules, eyedrops, throat lozenges ), daily chemicals ( tooth paste, cosmetics ), baby food ( milk powder ) and scientific research

    蛋清溶菌酶在食品保鮮（特別是乳酪，清酒生產） ，醫藥（藥片，膠囊，眼藥水，潤喉液） ，日化（牙膏，化妝品） ，嬰兒食品（母乳化奶粉）及科學研究中有著廣泛的應用。
  11. A - acetolactate decarboxylase is critically important in beer industry. during beer or wine fermentation, the yeast produces a - acetolactate, and the a - acetolactate can be spontaneously decarboxylated into diacetyl

    5 ）是啤酒工業中使用的一種重要酶制劑，它可以降低啤酒中雙乙酰的含量，加快啤酒的成熟，提高啤酒質量。
  12. The research on bioconversion of cellulosic materials to produce fuel alcohol around the world mainly focused on the pretreatment of raw materials, the approaches to reduce cellulase cost, the optimization of fermentation course, appropriate use and transformation of microbial species, and the comprehensive use of waste distiller ' s materials etc

    各國對纖維質原料生產燃料酒精的研究主要集中在原材料的預處理、如何降低纖維素酶的成本、發酵過程的優化、菌種的合理運用和改造、酒精廢糟的綜合利用等方面。
  13. Three extraction methods including hot water extraction, pectinase enzymolysis, and microwave extraction were compared and their effects on red date wine quality were analyzed

    摘要比較了熱水浸提、果膠酶酶解浸提和微波浸提法對紅棗浸提的差異，及對棗汁發酵酒的影響。
  14. Fungus protease a inhibitor containing multiple bioactive components including protein, polypeptide and polysaccharide etc. was added in pure draft beer, which could evidently improve foam stability of pure draft beer with no adverse effects on beer sensory index and physiochemical index

    摘要在純生啤酒中加入靈芝真菌蛋白酶a抑制劑，可明顯提高純生啤酒的泡沫穩定性，對其感官指標、理化指標等都不會產生影響。
  15. Pectinase is widely used in juice production and wine brew fields owing to its ability for degrading pectin

    摘要果膠酶能降解果膠質，在果汁製造、果酒釀造等方面有著廣泛應用。
  16. Polymerization of enzymatic oxidation in model system of wine

    果酒模擬體系中單酚酶促氧化聚合的研究
  17. The milk - clotting mechanism of glutinous rice wine was studied. the results showed that milk - clotting was caused by the protease which was secreted by the microorganism in the glutinous rice wine

    摘要研究了江米酒製作米酒奶的凝乳機理。試驗結果證實，江米酒中的凝乳活性因子，即江米酒發酵過程中微生物產生的蛋白酶是米酒奶凝乳的主要原因。
  18. Effect of enzymes on ethanol production fermented directly with early long - grain rice

    酶制劑的添加對早秈稻穀生料發酵生產酒精的影響
  19. The changes of enzyme and microbe in the fermented grains were detected continually and analysed dynamically during multiple feeding solid fermentation technology of laobaigan liquor in april

    摘要以4月份入池酒酷為例，監測衡水老白乾酒老五欲工藝發酵過程中主要酶系、微生物的動態變化。
  20. Studies on the development of limit dextrinase in barley during germination

    啤酒大麥發芽過程中極限糊精酶活性變化的研究
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