The paper analys es and valuates the nutrient value in edible yeas t,inclu ding protein,amino acid,vitamin B,mineral,amylos e and s o on.
主要从蛋白质的含量、氨基酸构成、B族维生素、矿物质和多糖等多方面对食用酵母的营养价值进行分析评价,得出食用酵母是一种合理的、平衡的、多种营养元素集于一身的营养食品。
Studies on screening of edible nutrition yeast;
食用营养酵母菌种的选育
Squeezing the juice of mature pomegranates, using 100% pure pomegranate juice and the pure huai nectar for the raw material, then, joining the wine uses yeast fungus, we can make the pomegranate nutritional wine by fermentation under the whole closing system.
利用成熟石榴榨汁,用100%石榴纯汁,辅以纯槐花蜜调整糖度为原料,加入培育好的酒用酵母菌,在全封闭系统验证下,酿造出石榴营养酒,酒色呈宝石红、晶莹透明、酒香幽雅,具有石榴固有香气。
Continuous Ethanol Fermentation Coupled with Recycling of Yeast Flocs and from Non-grain Raw Materials;
实验结果表明:活化处理在提高酵母回用工艺的发酵指标方面发挥了显著的作用,发酵终点乙醇浓度达到101g/L,残还原糖和总糖分别在3。