The firm plans to cultivate further yeast strains that, as well as producing biofuel, might find USES in wine-making, brewing, baking and health food manufacture.
该公司计划在生产生物燃料同时，进一步进行酵母菌株的培养，可能发现在造酒、酿造、烘焙和健康食品生产中的用途。
In which alcoholic fermentation is the main phase of brewing, is the role of microorganisms by the yeast, the grape sugar into alcohol in the process.
其中酒精发酵是酿造的主要阶段，是经由酵母菌的微生物作用，将葡萄中的糖转变为酒精的过程。
Beer brewing by wheat germ would make some changes in saccharification, filtration, beer flavor, the application of yeast, beer filtration and cooling resistance of beer.
用小麦芽酿造啤酒对糖化和过滤、啤酒风味、酵母使用、啤酒过滤和啤酒抗冷都会产生一定的影响。
In commercial brewing, the wort is made by producing fermentable sugars and yeast nutrients from malt, sugar, and hops.
在商业酿造中，是用麦芽、糖、酒花和相应的酵母来得到麦芽汁的。
Beer raw materials include: malt, wheat malt and burnt malt, black malt, domestic hops and imported hops, hops extract, brewing yeast, beer special disinfectants etc.
啤酒原材料包括啤酒大麦芽、小麦芽、焦香麦芽、黑麦芽、国产酒花、进口啤酒香花、酒花浸膏、啤酒酿造酵母、啤酒专用消毒剂等。
The application of calcium alginate immobilized method in brewing yeast cell.
研究了海藻酸钙固定化技术在酿酒酵母上的应用。
While brewing yeast mud was used for the brewage of soy sauce, liquid-state fermentation with high salt was superior to solid-state fermentation with low salt.
技该文论述了将啤酒酵母泥用于酱油酿造中，采用高盐稀态发酵工艺优于低盐固态发酵工艺。
On the basis of the traditional brewing technique of claret, an MRS culture medium, saccharification liquid and yeast slurry are utilized to culture and obtain lactobacillus brevis.
在传统干红葡萄酒的酿造工艺基础上，利用MRS培养基，糖化液和酵母泥培养得到短乳杆菌。
The RNA was extracted from brewing yeast by strong salt method.
以啤酒酵母为原料，通过浓盐法进行RNA提取的研究。
Pure brewed because it is made in the spirit of the German beer Purity Laws, Rheinhetsgabot, without any treatments or brewing AIDS, using only malt, oats, hops, water and yeast.
依德国啤酒纯度法纯酿造，在酿造过程中只使用麦芽，燕麦，啤酒花，酵母和水，不使用任何处理手段和辅助酿造。
Deep in the forests of South America's Patagonia region, scientists have tracked down the wild ancestor of the yeast that makes cold-brewing ale possible, according to a new study.
根据一份新的研究报告，在南美的巴塔哥尼亚地区的森林深处，科学家们已经发现了酵母的野生祖先。这种野生酵母使冷酿啤酒成为可能。
The team is currently using Saccharomyces cerevisiae, a type of yeast used in baking and brewing.
该小组目前正在使用一种用于烘烤和酿酒的酿酒酵母。
There are many methods for extracting RNA from brewing yeast. The salt and the alkali are often used.
从啤酒酵母中提取核酸的方法有很多，常用的是盐法和碱法。
The invention discloses a quick beer brewing method utilizing solid phase yeast.
本发明公开了一种利用固相酵母速酿啤酒的方法。
During beer brewing, the transform and metabolism from methionine would produce lots of sulfur compounds, the distribution of which is mainly determined by yeast reducibility in fermentation.
在啤酒生产过程中，蛋氨酸的转化和代谢会产生许多影响啤酒风味的含硫化合物，这些化合物在啤酒中的分布水平主要取决于酵母在发酵过程中的还原能力。
They could accurately time when the yeast would clump together, a process important for brewing.
他们能准确的确定何时酵母会聚集在一起，这个过程对于发酵非常重要。
Every kind of yeast has a distinctive brewing character and fit to a specific brewing process.
并且，每种酵母都具有不同的酿造特性，对工艺有不同的要求。
The effects of different inoculation quantity of yellow rice wine brewing yeast (YWBY), different fermentation temperature and fermentation time on the fermentation of sweet rice wine were studied.
研究了不同黄酒高活性干酵母(YWBY)接种量、发酵温度、发酵时间对糯米甜酒发酵的影响。
Two composts prepared from agroindustrial wastes were assayed as substrates: C1 from brewing waste (yeast and malt) plus lemon tree prunings;
由工农业废料配制的两种堆肥作为试验用的基质：C1——酿造啤酒等废料（酵母和麦芽）加修剪下的柠檬树枝；
Marmite is made from yeast extract, a by-product of beer brewing, and is a sticky, dark brown paste with a distinctive, powerful flavour.
马麦酱是用酵母提取物制成。酵母提取物是啤酒发酵的副产品，性状粘稠，颜色较深，味道浓郁易辨认。
The final results gonna be different style because the yeast, water, weather, altitude is not the same and the brewing technology also have minor differences.
因为酒曲、水质、气候、海拔的不同，酿造工艺的细微差别，最后的成果风味各异。
The experimental result showed that the immobilized yeast cells with high chemical strength, good stability and vigorous fermentation ability, could be used repeatedly and shortened the brewing-time.
实验表明；固定化细胞活力高，化学稳定性好，机械强度大，能重复使用，发酵时间短等特点。
The experimental result showed that the immobilized yeast cells with high chemical strength, good stability and vigorous fermentation ability, could be used repeatedly and shortened the brewing-time.
实验表明；固定化细胞活力高，化学稳定性好，机械强度大，能重复使用，发酵时间短等特点。
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