片语

beer active dry yeast啤酒活性干酵母

beer yeast mud啤酒酵母泥

waste beer yeast slurry废酵母泥

waste beer-yeast啤酒废酵母

beer yeast residua啤酒废酵母

beer waste yeast啤酒废酵母

glucan from beer yeast啤酒酵母葡聚糖

dried beer yeast干啤酒酵母

abolish beer yeast啤酒废酵母

英汉例句

• According to the characteristics, mechanism and the effect factors of beer yeast flocculation, the effects of beer yeast flocculation on beer technological process and beer quality are analyzed.

  从啤酒酵母的凝集特性、作用机理及主要影响因素，分析了啤酒酵母凝集性对啤酒生产工艺过程及啤酒质量的影响，介绍了啤酒酵母凝集性的测定方法。

• The comprehensive utilization of waste beer yeast has bright prospect and the recycle of waste beer yeast could produce considerables...

  啤酒废酵母的综合利用具有非常广阔的应用前景，对啤酒废酵母的回收利用具有较好的社会效益和经济效益。

• The production practice suggests that waste beer yeast could be used in the production of health food (yeast extract, flavoring, white powder, fruit vinegar, beverage etc.

  研究表明，啤酒废酵母可以用于生产酵母浸膏、天然调味品、营养蛋白粉、营养果醋、发酵酸乳饮料、胞壁多糖等营养食品；

• Structure and component of beer yeast were reviewed. Main utilization of it is in forage, food, and medical industries. Current study and its utilization the world over are introduced.

  概述了啤酒酵母的结构和组成，主要论述了啤酒废酵母在饲料工业、食品工业和医药工业中的广泛用途，并介绍了世界各国啤酒废酵母的研究和利用现状。

• The pilot scale experiment of protoplast fusion strain GR8 of beer yeast indicated that GR8 has strong flocculation capability (burns value as 3.0);

  啤酒酵母原生质体融合株GR8的中试表明：融合株GR8凝絮性较强（本斯值为3.0）；

• A healthy KbaC beverage using sweet potato pulps as raw material was produced by lactic acid bacteria and beer yeast which were isolated from the sweet potato pickles.

  以甘薯浆为原料，把从甘薯泡菜中分离得到的乳酸菌和啤酒酵母一起联合发酵，制得既有营养又有保健功能的格瓦斯饮料。

• The polysaccharides of cell wall in waste beer yeast slurry were extracted by enzyme decomposition method.

  采用酶解法提取啤酒废酵母泥的酵母细胞壁多糖。

• Discussed with emphasis on development and utilization of discarded yeast in brewery, and developing product with high added value by using beer yeast in beer industry was reviewed.

  论述了啤酒厂废弃酵母的开发利用，针对啤酒工业中利用啤酒酵母开发高附加值产品进行综述。

• The selection of the improved variety and the spreading cultivation of the beer yeast plays a key role in order to keep a steady quality and the pure taste in the beer production process.

  在啤酒生产过程中，啤酒酵母的良种选育和扩大培养对保持啤酒质量稳定、口味纯正起着决定性的作用。

• The research on the improvement of beer yeast flocculability could realize the control of beer yeast flocculability, which was good for beer production.

  对啤酒酵母絮凝性状的改良研究可应用于调控啤酒酵母絮凝性状，利于啤酒生产；

• This experiment is studying on the craft of polysaccharides extraction from beer yeast cell-wall.

  试验研究了从啤酒酵母中提取胞壁多糖的提取工艺。

• Compare with PHMG, it has a better bacteriostasis effect for Aspartate bacillis, beer yeast and Aspergillus Niger than PHMG.

  与聚六亚甲基单胍比较，聚六亚甲基双胍对谷草桿菌、啤酒酵母和黑曲霉的抑菌效果优于聚六亚甲基单胍。

• Using the micropHotography technology and the electricity mirror technology, we preliminary analyzed the sterilization mechanism of beer yeast under high voltage electrostatic field.

  使用显微照相技术和电镜技术，初步分析了高压静电场下啤酒酵母的杀菌机理。

• The different between the bread yeast and the beer yeast in ATP production was also investigated in this paper.

  并且还比较了面包酵母和啤酒酵母在ATP生产中的不同。

• In this sterilization experiment research, beer yeast was treated by high voltage static field device of direct current.

  利用自制直流高压静电场装置对啤酒酵母进行杀菌实验研究。

• Results confirmed that beer yeast growth well in the broth, in which soybean hydrolytic product was added. And the indexes for the achieved beer were according with the national standards.

  实验证明酵母在添加了大豆蛋白酶解液中的发酵液里可以正常发酵，所得啤酒各项指标均符合国家标準。

• The waste beer yeast polypeptides are a group of active peptides maken from waste beer protein by autolyzing or hydrolysis.

  啤酒废酵母多肽是利用啤酒废酵母中所含的丰富蛋白质，经过自溶、酶解精制以后得到的一类多肽。

• Waste beer yeast has rich nutritional compositions and is widely used in food, medical and forage industries.

  啤酒废酵母具有多种营养成分并且易于提取，在食品工业、医药工业和饲料工业中有广泛应用。

• The production of adenosine triphosphate(ATP) from adenosine monophosphate (AMP) catalyzed by beer yeast is regarded as one of the most promising techniques in ATP industry.

  以啤酒酵母为酶源，催化—磷酸腺苷（AMP）生成三磷酸腺苷（ATP），是最有工业前景的ATP生产方法之一。

• The hypotheses of flocculation mechanism of beer yeast included flocculation symbiotic hypothesis, lectin hypothesis etc.

  啤酒酵母絮凝机理的假说有絮凝共生假说、类外源凝集素假说、类外源絮凝素假说等。