采用纯种根霉曲和耐高温活性干酵母代替部分传统小曲酿造小曲米酒，出酒率提高了6 % ；
The use of quality Rhizopus koji and temperature tolerant active fresh yeast in the production of Xiaoqu liquor has increased the yield of Xiaoqu liquor by 6%.
微生物采用耐高温酿酒活性干酵母(TH - AADY)，在膜生物反应器连续运行的300小时内细胞、葡萄糖和乙醇浓度保持相对稳定。
Cell, glucose and ethanol concentrations in the membrane bioreactor were nearly constant in the duration of 300h operation with the microorganism of Thermophilic Alcohol Active Dry Yeast (TH-AADY).
研究培菌糖化条件及发酵温度、时间、耐高温酿酒高活性干酵母（TH-AADY）接种量和料水比对产酒率的影响。
The effects of saccharification conditions, fermentation temperature, fermentation time, inoculation quantity of TH-AADY, and the ratio of raw materials to water on liquor yield were studied.
研究培菌糖化条件及发酵温度、时间、耐高温酿酒高活性干酵母（TH-AADY）接种量和料水比对产酒率的影响。
The effects of saccharification conditions, fermentation temperature, fermentation time, inoculation quantity of TH-AADY, and the ratio of raw materials to water on liquor yield were studied.
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