釀酒酵母菌 的英文怎麼說

中文拼音 [niàngjiǔjiàomǔjūn]
釀酒酵母菌 英文
s. cervisiae
  • 釀 : 釀Ⅰ動詞1 （釀造） make （wine）; brew （beer） 2 （蜜蜂做蜜） make （honey） 3 （逐漸形成） lead ...
  • 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...
  • 菌 : 菌名詞1. （蕈） mushroom2. （姓氏） a surname
  • 釀酒 : make wine; brew beer釀酒廠 winery; brewery; 釀酒工業 brewing industry; 釀酒酵母 saccharomyces cer...
  • 酵母菌 : saccharomycetes
  • 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 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。
  2. The physical properties of crude starch determined its fermentation characteristics during the production of malt yellow rice wine by no cooking and steaming : slow hydrolysis in early fermentation period, and comparatively low alcohol yield by microzyme fermentation and low heat

    生澱粉的物理性質，決定了免蒸煮麥曲黃酒釀造前酵水解偏緩，酵母菌發酵產酒精和熱量偏低的發酵特徵。
  3. When cotransforming pgbd - nifa and ad fusion genomic library into saccharomyces cerevisiae pj69 - 4a, 109 candidates interacting with nifa had been selected by testing for the expression of the his3, ade2 and lacz reporter genes

    誘餌質粒和文庫質粒共轉化釀酒酵母（ saccharomycescerevisiae ） pj69 - 4a ，通過檢測報告基因his3 、 ade2及lacz的表達進行篩選，初篩得到109個陽性酵母菌落。
  4. Yellow rice wine is produced with grains as raw materials by combined action of multiple microbes including mildew, yeast and bacteria etc. and its characteristics as follows : 1. multiplicity of raw materials and wine types

    摘要黃酒是用穀物為原料，應用黴菌、酵母和細菌等多種微生物共同作用生產的一種釀造酒，其特點： 1 .原料和酒種的多樣性：釀酒原料因地而異，酒種有小曲酒、麥曲酒、紅曲酒、黍米黃酒、玉米黃酒、青稞黃酒等。
  5. 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。
  6. Combined with the recent researches, the application of static electricity equipments in fermented food production were summarized, e. g., wine aging hastening, vinegar and raw soy sauce sterilization and saccharomyces cerevisiae mutation by static electricity, etc

    摘要結合近年的研究與探索，對靜電設備在釀造品生產中的應用進行了綜述，如靜電催陳酒類和醋類，生醬油滅菌處理以及用靜電誘變釀酒酵母等。
  7. Introduced beer brewing in the process the diacetyl formationmech anism and the influence factor and the control method, from theyeast mold mushroom spawn, the wheat juice component, pass craft and so on oxygen quantity carries on the adjustment, may in the ac tivecontrol beer the diacetyl content, the improvement beer maturity

    摘要介紹了啤酒釀造過程中雙乙酰的形成機理及影響因素和控制方法，從酵母菌種、麥汁組分、通氧量等工藝進行調節，可以有效控制啤酒中雙乙酰的含量，改善啤酒的成熟度。
  8. The 1. 488kb dna fragment was sequenced and ligated to pbi121 vector and transformed into otsa deficient of e. coli strains ( ff4169 ). otsa gene is in charge of trehalose - 6 - phosphate synthesis in e. coli. in growth curve experiment, the transformants that carried the 1. 488kb dna fragment grew well in minimum medium, which contains 0. 5mol / l nacl, while control strains could n ' t endure it

    提取釀酒酵母的總dna ，以此為模板，採用pcr的方法從釀酒酵母中克隆出了1 . 488kb的海藻糖合成酶基因tps1片段，通過xba和sma雙酶切，與同樣經過xba和sma雙酶切的puc118載體質粒連接，轉入大腸桿菌dh5中，通過藍白斑篩選重組子。
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