And microzyme and actinomycete could be detected occasionally.
酵母和放线菌偶尔能检出。
In this paper, how to made microzyme used in soy sauce production was introduced briefly.
简要的介绍了如何培养酱油生产中所用酵母菌。
In the production of the soy sauce, add to microzyme had become an important production ink for the flavor of the soy sauce.
酱油生产中添加酵母菌以增加酱油香气是一个重要的生产环节。
The amount of bacteria, microzyme, mold and actinomycete in medium-temperature Daqu were higher than those in high-temperature Daqu.
中温大曲中细菌、酵母、霉菌和放线菌数量均高于高温大曲。
Yellow water, as the byproduct in liquor production, contains rich lactobacilli, butyric acid bacteria, caproic acid bacteria and microzyme etc.
黄水是白酒酿造过程中的副产物，其含有丰富的乳酸菌、丁酸菌、己酸菌、酵母菌等微生物资源。
As to the available components in the municipal refuse, the ethanol is produced by choosing microzyme with the refuse liquid hydrolyzed by enzyme.
针对生活垃圾中的可利用成分，经酶水解后，利用筛选酵母菌对水解液进行乙醇发酵。
Some basic substances such as gene, enzyme, functional protein and small molecular substances involved in osmotolerance regulation & control of microzyme were reviewed.
综述了参与酵母菌耐高渗调控的一些基本物质，如基因、酶、功能蛋白质和一些小分子物质等。
The result indicated that the olive extract showed better inhibition to the selected bacteria, but proved weak antimicrobial effect to microzyme and ineffective against mildew.
结果表明，橄榄乙醇提取物对细菌有较好的抑制作用，对酵母菌的抑制效果较弱，对霉菌几乎没有抑制作用。
The mutated saccharomyces cerevisiae starting transcription factor transformed into microzyme can be used for production in which xylose is utilized by leaven to produce ethanol.
本发明所提供的突变酿酒酵母起始转录因子转化入酵母菌可用于酵母利用木糖产乙醇的生产。
The main causations for the precipitate in amur grape wine are microzyme self-dissolve, microbial contamination, excessive oxidation and over quantity of tarter muriatic acid etc.
山葡萄酒浑浊的主要原因有酵母菌自溶、微生物污染、氧化过度、蛋白质和酒石酸盐过多等。
The quality of microzyme is the direct cause for the quality of vinegar. In this paper, the culture method of microzyme was introduced. The method of ensure quality was discussed.
酵母菌液质量的好坏会直接的影响到食醋成品质量的优劣，简要的对酵母菌的制备方法进行了介绍，对如何提高酵母菌液的质量进行讨论。
The ratio of height to diameter, ph value, reducing sugar, moisture, weight, lactobacillus, microzyme are primary physicochemical and microbial index during the process of steamed bread.
高径比、酸度、还原糖、水分、重量、乳酸菌和酵母菌是馒头加工过程中主要的理化和微生物变化指标。
In this paper, the research progress in modern bioengineering breeding techniques, fed-batch culture of microzyme, and drying techniques were reviewed and their development prospects were discussed.
综述了现代生物工程育种技术、酵母菌流加培养、干燥技术的研究进展，并展望了发展前景。
In this paper, the research progress in modern bioengineering breeding techniques, fed-batch culture of microzyme, and drying techniques were reviewed and their development prospects were discussed.
综述了现代生物工程育种技术、酵母菌流加培养、干燥技术的研究进展，并展望了发展前景。
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