酸酒酵母 的英文怎麼說

中文拼音 [suānjiǔjiàomǔ]
酸酒酵母 英文
saccharomyces aceti
  • 酸 : 酸構詞成分。
  • 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
  • 酵 : 動詞（發酵） ferment; leaven
  • 母 : Ⅰ名詞1 （母親） mother 2 （泛指女性長輩） one s elderly female relatives 3 （配套的兩件東西里的凹...
  • 酵母 : yeast酵母浸液[提取液] yeast extract; 酵母聚糖 zymosan; 酵母片 aluzyme; 酵母細胞[植物] yeast plant; yeast cell
  1. 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。
  2. Gene deletion to decrease acetic acid yield of saccharomyces cerevisiaes

    6基因降低啤酒酵母產乙酸量
  3. Studies on the production of lactate beverage with yeast

    廢啤酒酵母生產乳酸飲料的研究
  4. Development of lactate fermented beverage with beer yeast extract

    啤酒酵母自溶物乳酸飲料的研究
  5. The brewing characteristics of shaoxing wine were presented in the following eleven aspects : the uniqueness of adjunct materials and the variety of different wine, the treatment of soaking rice at low temperature for a long time, the variety of fermentation state, the characteristics of rice wine broth, the variety and complexity of microorganisms, the uniqueness of inoculation and strain preservation, the process of mixed fermentation of yeast and lactic acid bacteria ( e. g. the concurrence of saccharification, yeast fermentation and lactic fermentation ), the over - mixing of different liquors, the high sterilization temperature, and the storage of produced wine

    摘要該文從11個方面論述了紹興黃酒的釀造特點，即配料的特殊性和酒種的多樣性；低溫長時間浸米；發酵狀態的多樣性；黃酒醪的發酵特點；微生物的多樣性，復雜性；接種方式獨特；菌種保存方法獨特；酵母與乳酸桿菌協同作用的混合發酵并行的過程（即邊糖化、邊酵母發酵、邊乳酸發酵同時進行的三邊發酵） ；酒液勾兌；較高的滅菌溫度；成品酒的貯存。
  6. Extracting ribonucleic acid from discarded brewers yeast was studied and alkali method was compared with salt meathod. the result showed that salt method was better than alkali one

    摘要通過從啤酒廢水生產的酵母中提取核糖核酸的實驗，對稀堿法和濃鹽法從操作步驟、產品產率等幾方面進行比較，從而得出濃鹽法優于稀堿法的結論。
  7. 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。
  8. Extraction of rna from beer yeast by ultrasonic method combined with salination

    超聲波與食鹽法結合從啤酒酵母中提取核糖核酸
  9. The production practice suggests that waste beer yeast could be used in the production of health food ( yeast extract, flavoring, white powder, fruit vinegar, beverage etc. ) and for the extraction of bioactive substances ( sod, fdp, rna, - glucan, glutathione etc. ) in medicine field

    研究表明，啤酒廢酵母可以用於生產酵母浸膏、天然調味品、營養蛋白粉、營養果醋、發酵酸乳飲料、胞壁多糖等營養食品；在醫藥上可作為提取sod ， fdp ， rna ，谷胱苷肽及葡聚糖等生物活性物質的好材料。
  10. Acid protease gave play to synergetic action in liquor fermentation manifested as dissolving the granules of fermentation materials, advancing microbial propagation, decomposing protein to produce flavoring materials, and degrading yeast tropina

    摘要酒用酸性蛋白酶在白酒釀造的發酵過程中起協同作用，具有溶解發酵原料的顆粒、促進微生物繁殖、分解蛋白質生成香味物質、降解酵母菌體蛋白等多種功能。
  11. This paper introduced the changes of starch, protein, fat and other main compositions during rice wine fermentation, and the function of cooperative fermentation by yeast and lactobacillus

    摘要介紹了黃酒發酵過程中澱粉、蛋白質、脂肪等主要成分的變化及酵母和乳酸桿菌的協同發酵作用。
  12. The amino acids sequence of pgl29 is 44 % identical to lst8p from s. cerevisiae and four wd40 domains found in its entire amino acids sequence

    在pgl29的編碼蛋白中，共有4個wd40結構域。其全長氨基酸序列與模式生物釀酒酵母中的lst8p有440的問源性。
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