The organism Lactococcus lactis subsp, diacetilactis converts milk citrate to diacetyl.
乳链球菌丁二酮亚种能将乳中的柠檬酸盐转化成丁二酮。
Diacetyl is an important matter affecting the flavor of beer.
双乙酰是影响啤酒风味的重要物质。
Diacetyl is one of the important indices in beer quality management.
双乙酰是啤酒品质管理的重要指标之一。
Diacetyl is also an important effect substance on the flavour of beer.
双乙酰也是影响啤酒风味的重要原因之一。
Higher content of diacetyl in beer has great effects on beer flavors due to its low threshold.
双乙酰在啤酒中含量高，阈值低，对啤酒风味影响很大。
The diacetyl fluorescein was synthesized through the acylation reaction with industry fluorescein.
用工业级荧光素，经过酰化反应合成双乙酰荧光素。
Objective: To screen a stable, high diacetyl-producing strain and analyse its fermentation kinetics.
目的：筛选出稳定的高产丁二酮突变菌株，并对其进行发酵动力学分析。
Methyl ester of caffeic acid and 3, 4-diacetyl-caffeic acid can cross the BBB and can thus be used as brain targets.
咖啡酸甲酯和3,4 -二乙酰基咖啡酸能突破血脑屏障具有脑靶向性特点。
In this paper, the progress of study on the formation mechanism and metabolic control of diacetyl was reviewed briefly.
本文简要综述了啤酒生产中双乙酰的形成机制和代谢调控研究进展。
The content of the diacetyl, as an important flavor substance in beer, was an important index to control beer's quality.
双乙酰是啤酒中重要的风味物质，它的含量是啤酒质量的一个重要指标。
It is common that during the production of beer that diacetyl value is low in clear wine but timely increases in produced wine.
啤酒酿造过程中经常出现一种现象，即清酒双乙酰值较低而成品啤酒中双乙酰成倍增长。
The contents of diacetyl and acetoin in wine increased significantly and the average was twice as much as that in controlled wine.
双乙酰，乙偶姻含量有大幅度增加，其含量比对照酒高一倍。
The odr-10 gene, which makes the odor receptor protein that detects diacetyl, is active in neurons that guide the worm toward a scent.
odr-10基因使接收气味的蛋白质能辨识联乙醯，是神经元中引导蛔虫追踪气味的活跃部分。
The paper makes a study on the effect of some factors in determining diacetyl with Voges-proskavr test, and makes the method more perfect.
本文对利用肌酸比色法测定双乙酰过程中的若干影响因素进行了研究，进一步完善了此测定方法。
The measuring methods for diacetyl content in beer including EBC method, GC method and chemical radiation method were optimized and compared.
对EBC法、气相色谱法和化学发光法测定啤酒中的双乙酰含量进行了优化和比较。
The fermenting force, capacity of return diacetyl , flocculation and sugar fermentation and killing temperature of nine strain were screened.
探讨了不同的何首乌叶添加量对小曲中的微生物种类和数量、糖化力、液化力及发酵力的影响。
Similarly, no significant differences were observed among control sample and TGase treated samples regarding the ethanol and diacetyl content.
同样地，没有观察到显著的区别在对照样品和转谷酰胺酶之间处理有关乙醇和二乙酰的样品的容量上。
The fermentation research showed that these strains had different reducing speed of diacetyl and the contents of diacetyl and higher alcohols.
通过发酵试验发现这些菌株的代谢产物双乙酰和高级醇的含量，双乙酰的还原速度存在较大的差异。
The organism Lactococcus lactis subsp, diacetilactis converts milk citrate to diacetyl, which gives a special buttery flavor to the finished product.
乳链球菌丁二酮亚种能将乳中的柠檬酸盐转化成丁二酮，该物质会使终产品具有一种特殊的奶油香味。
Based on the analyses of the formation mechanism of diacetyl and 2, 3-pentanedione, corresponding technical measures can be taken to improve the flavor of beer.
通过对双乙酰和2,3 -戊二酮的形成机理的分析，采取相应的工艺措施，以提高啤酒的风味。
Mainfactors are as follows: standard solution, regressive curve, parallel experiment of sample, diacetyl monoxide's reagent colorimetric method, spectrophotometer, sampling, etc.
影响测定结果的分量主要有：标准溶液、回归曲线、样品平行试验、二乙酰一肟分光光度法、分光光度计、取样等。
The process or way of synthesis of diacetyl ferrocene is very like that of acetyl ferrocene. But to the first compound, the reaction temperature must be higher than that to the second.
二乙酰基二茂铁的制备过程与乙酰基二茂铁相似，只是前者的反应温度更高。
The content of diacetyl is the decisive index to measure whether the beer flavor got matured. Its content above the taste threshold value in beer would result in unpleasant sour beer taste.
双乙酰是衡量啤酒风味成熟与否的决定性指标，其含量超过其味阈值，会给啤酒带来不愉快的馊饭味，影响啤酒风味。
She found that worms with a mutation in a gene called odr-10 could not smell diacetyl, a chemical that gives butter its odor and is also produced by a bacterium that is a favorite worm food.
她发现含有变异基因ord-10的蛔虫闻不出联乙醯，联乙醯是一种细菌散发出的黄油味化学物质，是蛔虫最爱的食物之一。
The effects of pressure fermentation on barm propagation, the formation and reduction of diacetyl, the formation of higher alcohols and esters, and beer taste were studied in the experiments.
摘要实验研究了压力发酵对酵母繁殖、双乙酰形成及还原、高级醇和酯的形成，以及啤酒口味等方面的影响。
The result indicated that the yeast of less volume comparing with the bigger one, it's metabolic flux of cell synthesis and ethanol production are bigger, the flux of diacetyl production is less.
结果表明体积较小的酵母细胞合成和乙醇生成的通量较大，合成双乙酰的通量较小。
During beer fermentation, the fermentation rate of yeast, the consumption rate of total sugar, the producing and reducing rates of alcohol and diacetyl were decreased as the pressure was increased.
压力也导致酵母的发酵速度、耗糖率、乙醇生成量、双乙酰的生成和还原速率下降。
This paper discuss the cause for the increase of diacetyl contents in beer products and the techniques for the control of diacetyl contents in the brewed beer during their quality-guaranteed period.
本文讨论成品啤酒中双乙酰含量回升原因及保证双乙酰含量在啤酒保质期内符合要求的工艺控制措施；
This paper discuss the cause for the increase of diacetyl contents in beer products and the techniques for the control of diacetyl contents in the brewed beer during their quality-guaranteed period.
本文讨论成品啤酒中双乙酰含量回升原因及保证双乙酰含量在啤酒保质期内符合要求的工艺控制措施；
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