啤酒酵母

10 7 Cell/ml inoculation quantity would result in adequate contents of higher a lcohols and biacetyl and appropri-ate alcoholicity and fermentation degree.

设计了3个不同接种量，试验其对酵母代谢副产物含量的影响，结果表明，控制接种量在2.0×107个/ml时，对啤酒风味物质高级醇和双乙酰含量合适，并可使啤酒有适当的酒精度和发酵度。

The changing temperature autolysis of spent brewer's yeast was researched,and the autolysis conditions were optimized as well.

研究了啤酒废酵母的变温自溶，并优化了变温自溶的条件。

Barley, water, hops and yeast --beer. But it's not just a matter of mixing the right

大麦，水，蛇麻草和酵母--啤酒制造者就是将这四种配料混合在一起来生产啤酒。

The experiments showed that Brewers Clarex could effectively improve beer non-biological stability with no damage on beer flavoring substances and no adverse effects on barm property and the maturity indicators in beer brewing process.

实验证明，Brewers Clarex提高啤酒非生物稳定性的效果显著，不影响啤酒的风味物质，对酵母性能及酿造过程成熟度指标均没有影响。

The brewer's yeast strain is the base and key of the beer brewage production, so there is important sense to screen excellent beer yeast strains.

酵母菌种的优劣对啤酒的质量起着至关重要的作用，因此选育优良的啤酒酿造酵母菌株具有重要的工业意义。

Higher alcohols are the important compounds for beer flavour and the factors for the formation of higher alcohols in beer include raw materials, composition of malt liquid, yeast species and its inoculative use level, fermentation conditions, oxygen dissolution, fermentation degree and storage period.

安徽圣泉集团池州九华山啤酒有限公司，安徽池州 247100摘要：高级醇是构成啤酒风味的重要物质之一，影响其形成的因素包括原料、麦汁组成、酵母菌种及接种量、发酵条件、溶解氧、发酵度和贮存期。

Wort is prepared by lixiviated saccharification, filtered,hops added,boiled and Co-fermented by Bifidobacterium bifidum and Saccharomyces cerevisiae, and making antisepsis and centrifugation.

利用双歧杆菌和酿酒酵母共同发酵啤酒，消毒灭菌和低温离心后进行瓶装。通过几项重要指标的检测，进行评判啤酒的质量和性能。

To study the technology used for brewing bifidobeer fermented by Bifidobacterium bifidum and Saccharomyces cerevisiae,Australia malt is sprinkled and milled.Wort is prepared by lixiviated saccharification,filtered,hops added,boiled and co-fermented by Bifidobacterium bifutum and Saccharomyces cerevisiae,and followed by antisepsis and centrifugation.

采用增湿法粉碎澳大利亚麦芽，麦皮破而不碎，麦粉较细，干法粉碎大米成细粉；选用双醪浸出糖化法进行麦汁制备、过滤、添加酒花和麦汁煮沸，麦汁呈黄色、澄清，可发酵糖和α-氨基氮的含量符合发酵要求；利用双歧杆菌和酿酒酵母共同发酵啤酒，消毒灭菌和低温离心后进行灌装；通过几项重要指标的检测，进行评判啤酒的质量和性能。

With cerevisiae waste yeast as key raw material, we introduce one way to produce shoyu by adding antalzyme to dissolve yeast and malt rootlets enzyme to degrade RNA. We got this on the basis of experiments.

在实验基础上提出了以啤酒废酵母为主要原料，添加溶菌酶与麦芽根酶进行酵母溶解与RNA的降解等工艺方法生产酱油的途径。

Facing this condition, study of manufacturing yeast extract and nutritions soybean sauce is carried out, and satisfactory effect is obtained.

针对这种情况，我们利用本厂啤酒废酵母进行了生产酵母抽提物及营养酱油的研究，取得了满意的效果。

Plunder melds and run with this jewel!

掠夺melds和运行与此宝石！

My dream is to be a crazy growing tree and extend at the edge between the city and the forest.

此刻，也许正是在通往天国的路上，我体验着这白色的晕旋。