1) plum wine yeast
梅酒酵母
1.
In this paper, the separation and purification methods of plum wine yeast, breeding theories and technical points of screening of quality bacterial species from wild yeast slurry through natural fermentation of plum juice were illustrated respectively.
介绍了梅酒酵母分离、纯化、选育的原理及从梅汁自然发酵的梅酒野生酵母泥中筛选优良菌种的技术要点和应用。
2) Saccharomyces cerevisia
酿酒酵母
1.
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
2.
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
3.
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
3) Saccharomyces cerevisiae
酿酒酵母
1.
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
2.
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
3.
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
4) beer yeast
啤酒酵母
1.
Isolation and identification of lactic acid bacteria from beer yeast starter;
啤酒酵母中乳酸菌的分离鉴定
2.
Study on beer yeast extracts of production technique;
生产啤酒酵母抽提物的工艺研究
3.
Study on optimization for craft of beer yeast extract with RSM;
响应面法优化啤酒酵母抽提工艺条件的研究
5) yeast
[英][ji:st] [美][jist]
酿酒酵母
1.
A Study on Screening,Cultivation and Identification of Yeast Strain for Orange Wine;
橙汁酿酒酵母菌株的分离筛选和发酵性能的测定
2.
Optimization of the inductive process of yeast which can be induced to produce Metallothionein;
产金属硫蛋白(Cu-MT)酿酒酵母诱导条件优化
3.
Research on the fermentation process of yeast (Saccharomyces cerevisiae) which can be induced to produce Metallothionein
一种产金属硫蛋白的酿酒酵母(Saccharomyces cerevisiae)发酵工艺的研究
6) yeast
[英][ji:st] [美][jist]
啤酒酵母
1.
Effect of metal ions on lactic acid during yeast metabolism;
金属离子对啤酒酵母发酵中生成乳酸的影响
2.
Breedingof Brewing Yeast with Killing Characteristic;
具有杀伤能力之啤酒酵母的选育
3.
The factors,including pH,concentration of Cu2+,reaction time and yeast concentration ,which can influence the uptake capacity of the copper(Ⅱ),were studied.
采用辽宁天湖啤酒厂的啤酒酵母自制生物吸附剂,用于吸附金属离子铜,考察了啤酒酵母吸附Cu2+过程中的影响因素,包括pH、反应时间、酵母浓度及金属离子浓度。
补充资料：梅酒茶巾果冻
材料（4人份）
明胶粉1、5大匙，水（明胶用）3大匙，水1/2杯，砂糖40克，梅酒1杯，青梅（浸过梅酒）4个。
制作：
将明胶粉撒入适量的水中，搅拌至溶化。
做法：
1、将水和砂糖放入锅中加热，用木勺搅匀至砂糖溶化，然后加入梅酒混合。
2、将明胶放入锅中煮至溶化，加入1中混合，将锅放入冷水盆中，边搅拌边冷却。
3、将茶碗等小型容器裹上保鲜膜，倒入果冻汁，当中点缀一颗青梅。
4、取出容器，扎紧保鲜膜，放入冰箱中冷冻约1小时。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条