查询词典 saccharifying

After 48 hours, the activity of the saccharifying typ...

并对工程菌株TI40(pBX96)的发酵条件做了初步摸索。

The beer production, which develop quickly since 70 in our country, is important to the development of the economy. At present, China has become the second largest product country, after United State , in the world. This topic summarized the beer saccharifying automation process .

摘 要：啤酒工业是我国食品工业中重要的一个产业部门，特别是70年代以来发展迅猛，目前我国已成为仅次于美国的世界第二大啤酒生产国。

Herbal medicine starter, one of the traditional xiaoqu, is the saccharifying ferment for Chinese traditional xiaoqu liquor and it has long history.

药曲是我国传统小曲白酒的糖化发酵剂，为传统小曲之一，历史悠久。

The amylase gene expression in S.cerevisiae included α－amylase gene and saccharifying enzyme gene.

在酿酒酵母中已表达的淀粉酶基因包括α－淀粉酶基因和糖化酶基因。

The application of alcohol active dry yeast and saccharifying enzyme in trans-production after pits storage of Daqu liquor was studied.

研究酒精活性干酵母、糖化酶在大曲酒压窖后转排生产中应用。

The beer production, which develop quickly since 70 in our country, is important to the development of the economy. At present, China has become the second largest product country, after United State , in the world. This topic summarized the beer saccharifying automation process software to design.

摘 要：啤酒工业是我国食品工业中重要的一个产业部门，特别是70年代以来发展迅猛，目前我国已成为仅次于美国的世界第二大啤酒生产国。

The black glutinous corn was used as raw material,and Aspergillus oryzae and yeast were used as saccharifying and fermenting activator.

以黑糯玉米为原料，采用米曲霉和酵母为糖化、发酵剂，在单因素的基础上，利用响应面法对黑糯玉米黄酒的发酵条件(发酵剂的接种量、发酵时间、发酵温度)进行优化。

The problem of inhibiting fermentation caused by pectin was solved and the utilization rate of raw material was increased by addition of pectinase, amylase and saccharifying enzyme.

通过在冬果梨汁中添加果胶酶、淀粉酶和糖化酶进行酶解处理，解决了梨汁中果胶不利于发酵和原料利用率低的问题。

Thus enable the entire beer saccharifying to be under the automated control, strengthened in the process greatly stable, the safe movement, improved the beer quality and the competitive power.

从而使整个啤酒糖化过程得到了自动控制，大大加强了生产过程中的稳定、安全的运行，提高啤酒质量和竞争力。

Niger,moisture,temperature and time on saccharifying enzymic activity of bran koji were evaluated under different conditions.

从河溪香醋醋醅中分离黑曲霉、米曲霉等糖化菌，并通过不同条件下黑曲霉与米曲霉混合制曲的糖化酶活力变化分析，探讨了接种比例、曲料含水量、培养温度、培养时间等因素对制曲效果的影响。

The split between the two groups can hardly be papered over.

这两个团体间的分歧难以掩饰。

This approach not only encourages a greater number of responses, but minimizes the likelihood of stale groupthink.

这种做法不仅鼓励了更多的反应，而且减少跟风的可能性。