yeast product 中文意思是什麼
yeast product
解釋
酵母製品-
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。 -
On the other hand, in winter, it should be taken the adequate change in production techniques such as the increase of pit entry temperature in the first steamer, the decrease of pit stepping times, the addition of saccharifying enzyme and dry yeast, and the increase of starch content etc. to ensure good fermentation of fermented grains and further to stablize and improve product quality
同時，在冬季生產中，要採取適當提高第一甑大（米查）的入池溫度、減少殊窖、添加糖化酶和乾酵母、提高澱粉濃度等工藝措施，保證糧醅的良好發酵，穩定和提高產品質量。 -
The paper adopted the common breeding way by series of mutagen treating to the yeast ' s cell and spheroplast. finally, the excellent mutant 75l 3555 was obtained. its nature of the production was determined and it can product ethanol on the condition of 40 and have high fermentative speed and stable production. on the other hand, the test was made that the best fermentative condition was found. in the malt juice, adding 0. 02 % k + or 0. 03 % a13 + can increase the production strikingly and adding some degree concentration trahalose can increase the production too and cut short the time of taming. in the study of using molasses producting ethanol, we can obtain high productivity contained the following composition : nitrogen source 1. 5 % maize and 0. 075 % ( nh4 ) 2so4
本實驗以常規的育種方法，通過對酵母細胞懸液和原生質體進行一系列誘變，經過大量的篩選，最終選育出一株耐高溫高產菌株75l _ （ 3566 ） ，並對其進行了生產性能的測定。 75l _ （ 3566 ）在40條件下，濃度為20 bx的麥芽汁發酵液中，產酒率高達11 . 5 ，而且發酵速度快，發酵周期可縮短12h ，其生產性能穩定，可以適應大部分以澱粉質為原料的生產廠家的需要。同時本實驗對75l _ （ 3566 ）進行了發酵條件優化的初步研究。 -
Protein and nucleic acid in yeast cells were degraded, then the product was refined into nutritional seasoning, which was in step with current tide of nutrition and nature
摘要酵母抽提物亦稱酵母味素，是將酵母細胞內蛋白質、核酸等進行生物降解，經加工而成的營養型天然調味料，符合目前「天然、營養、回歸自然」之潮流。 -
Cultivation of lipid yeast by using of wastewater from production of soybean product
利用豆製品生產廢水培養油脂酵母的研究
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