1.
Effects of Yeasts and Real Attenuation on the Flavor of Low Gravity Beer;
酵母菌株与发酵度对低浓啤酒风味的影响
2.
fermentation capacity
发酵（能）力[表示微生物发酵底物的强度]
3.
STUDIES ON THE BREEDING OF HIGH CONCENTRATION ETHANOL PRODUCING YEAST STRAINS;
高浓度酒精发酵酵母菌株选育的研究
4.
Consecutive very-high-gravity batch ethanol fermentation with self-flocculation yeast
自絮凝酵母高浓度重复批次乙醇发酵
5.
The yeast's growth is activated by sugar and warmth.
酵母发酵是由于糖和温暖的温度激发的。
6.
dense or inadequately leavened and hence likely to cause distress in the alimentary canal.
过度发酵或者发酵不足，从而容易引起消化困难。
7.
The Effects of Temperature and Moisture on Fermented Quality of Soybean Meal
发酵温度和水分对豆粕发酵品质的影响
8.
The Intelligence Measurement and Control of Ethanol Concentration in the Process of Yeast Fermentation;
酵母发酵乙醇浓度智能测控方法的研究
9.
Progress in Research on High Density Fermentation of Recombinant Yeast Cells
酵母工程菌细胞高密度发酵的研究进展
10.
Activation Temperature of Dry Yeast and the Fermentation of Fruit Wine with Different Materials
干酵母活化温度与不同原料果酒的发酵
11.
Effects of temperature on glycerol production by Candida glycerinogenes
温度对产甘油假丝酵母产甘油发酵过程的影响
12.
Effect of yeast extract concentration on the fermentation kinetic parameters of yoghurt strains
酵母粉浓度对酸奶菌株发酵动力学参数的影响
13.
Ale yeast ferments at warm temperatures, from 58 to 77 degrees and rises to the top of the vessel.
淡色啤酒酵母在58到77度（华氏）温度下发酵，然后升至容器的顶部。
14.
To work(dough)into proper lightness.
发酵把（干面团）做成合适软度的
15.
Determination of Mycelium Concentration for Citric Acid Fermentation with Sweet Potato Powder
薯干原料柠檬酸发酵菌体浓度的测定
16.
Study on Relation between Fermented Volume of Dough and Temperature and Time;
时间、温度与发酵面团体积关系的研究
17.
The dynamic changes of acid in the ferment of “Sour Soup”;
“酸汤”发酵过程中酸度的动态变化
18.
Effect of Different Temperature on Anaerobic Digestion of Livestock Manures
不同温度对畜禽粪便厌氧发酵的影响