Finally the liquid yeast was cultured with the saccharified solution in place of wort.
利用玉米提取淀粉和蛋白质后的玉米皮渣副产品做为糖化曲发酵原料,再利用糖化曲水解玉米皮渣制取糖化液,补充氮源后制备液体酒母培养基,进而利用该培养基代替麦芽汁培养基生产液体酒母。
By summarizing all factors, the optimal work flow is: soak rice for 72 hour, then cook rice for 25～30 minutes and inoculate koji 13%; add yeast 7% and ferment the cooked rice at 28～30 minutes and inoculate koji 13%; add yeast 7% and ferment the cooked rice at 28～30℃ and at 8～15℃.
综合分析 ,确定黄酒安全生产的最优工艺条件是 :浸米72h ,蒸饭 2 5～ 3 0min ,接种麦曲 1 3 %,酒母 7%,主发酵 2 8～ 3 0℃ ,后发酵 8～ 1 5℃。
Tracking sampling was done in yeast culture and in mechanized big pot fermentation of yellow rice wine.
对机制黄酒酒母培养及大罐发酵过程进行跟踪取样,采用AccQ·Tag柱前衍生法结合高效液相色谱分析,对黄酒酿造过程中的游离氨基酸进行检测,揭示出黄酒酒母培养中氨基酸含量是影响黄酒酒母培养的重要因素之一,找出了黄酒酿造过程中游离氨基酸的变化趋势及规律,并对不同麦曲酿造黄酒氨基酸含量进行了比较。
Weat starter (or red starter) and rice starter (yeast for brewing rice wine) (or Xiaoqu) were used as sacchariferous agents and yeast wine (sometimes rice starter) and dry yeast used as fermenting agents in the production of yellow rice wine.
黄酒生产中以麦曲(或红曲)、酒药(小曲)为糖化剂,以酒母(有些为酒药)、干酵母为发酵剂。
Yeast wine domesticated by high temperature resistant active dry yeast was used instead of self-cultured yeast wine in secondary fermentation of distiller's grains of yellow rice wine.
采用耐高温活性干酵母经训化成大酒母代替自培酒母,应用于黄酒丢糟再发酵,可以简化工艺操作,缩短发酵周期16h,提高丢糟出酒率3。
Study on the technique of vinegar brewing yeast starter enlarge culture;
食醋酿造酒母扩大培养条件初探
Kinetics of Zn~(2+) and Cd~(2+) biosorption by dried Saccharomyces cerevisia biomass;
酿酒酵母吸附Zn~(2+)和Cd~(2+)的动力学
Kinetics and Equilibrium of Cu～(2+) Biosorption by Dried Biomass of Saccharomyces cerevisia;
酿酒酵母生物吸附Cu~(2+)的动力学及吸附平衡研究
Effects of Osmolytes onSaccharomyces cerevisiae Proliferation on the Agar Solid Media under Different Physiological Phases and Its Modeling;
渗透剂对酿酒酵母生长的影响及其模型分析
Production of Ethanol from Soybean Sirup with High Efficiency Using Aspergillus oryzae and Saccharomyces cerevisiae;
利用米曲霉和酿酒酵母高效转化大豆糖浆为酒精
Optimization of S-adenosylmethionine Fermentation Process by Saccharomyces cerevisiae;
酿酒酵母发酵生产S-腺苷甲硫氨酸工艺的优化
Aluminum Tolerance Associated with High Trehalose Levels in Saccharomyces cerevisiae;
海藻糖在提高酿酒酵母细胞耐铝性中的作用
Leaching Of Traditional Rice-sprinkling Mother Yeast Of Yellow Rice Wine to Prevent Rancidity And The Teasons For The Measures
传统黄酒淋饭酒母酸败的原因及防止措施
yeast used in fermenting beer.
用于发酵啤酒的酵母剂。
STUDIES ON PROPERTIES OF GERMAN YEAST AND CHINESE YEAST DURING BEER FERMENTATION
德国啤酒酵母和国内啤酒酵母发酵性能的研究
Bloody_mary without alcohol.
不含酒精的红色圣母马利亚酒。
Study on Conditions for the Protoplast Fusion between Saccharomyces Cerevisiae and Oenococcus Oeni
酿酒酵母与酒酒球菌原生质体融合条件的研究
Saceharomyces and Candida can also spoil juices.
啤酒酵母和假丝酵母也能使果汁变质。
Study on Preparation of Chromium-enriched Yeast by Discarded Brewers Yeast;
利用啤酒废酵母制备富铬酵母的研究
The native yeasts in your cellar are converting the sugar inside the grapes to alcohol.
你酒窖中的酵母 在把葡萄中的糖化为酒精
The wine gave out, so Jesus's mother said to him, 'They have no wine left. '
酒喝完了，耶稣的母亲便对他说：“他们没有酒了。”
Wine yeasts can grow in sweet wines even after bottling.
装瓶以后葡萄酒酵母也能在甜葡萄酒中生长。
Recombinant Saccharomyces Cerevisiae with Improved Properties in Substrate Utility & Ethanol Productivity;
基质利用和酒精发酵性能改善的重组酿酒酵母
Studies on Screening of Saccharomyces Cerevisiae and Brewing Technology of Purple Sweet Potato Wine;
优良果酒酵母筛选与紫甘薯酒发酵工艺研究
Study on Separation of Haploids from Diploid Cells of Saccharomyces Cerevisiae and Hybridization Breeding of Strains with High Ethanol Production;
高产酒率酿酒酵母单倍体的分离与杂交育种
Studies on Process Optimization of Conversion of Fermentable Sugar into Ethanol by S.cerevisiae;
酿酒酵母高转化率酒精发酵工艺条件优化研究
Screening and Identification of Milk Wine Yeast and Development of Low-alcohol Milk Wine;
乳酒酵母的筛选鉴定和低醇乳酒的研制
Knockout of ECM25 Gene in Brewing Yeast and Its Effects on Beer Flavor Stability;
啤酒酵母ECM25基因敲除对啤酒风味稳定性的影响
Study on Breeding of Low Urea-Reducing Strains and Fermentation Technology of Rice Wine
低产尿素黄酒酵母的选育及黄酒发酵工艺研究
Screening and Identification of Milk Wine Yeast and Development of Distillation Milk Wine
乳酒酵母的筛选鉴定和牛奶蒸馏酒的研制