无关紧要
发表于 2025-3-26 21:23:31
Preparation of Yeast for Industrial use in Production of Beverages,Yeast is an one-celled microscopic organism, in Latin it is called ., which means sugar fungus.
Deference
发表于 2025-3-27 05:11:15
Enzymes in the Fruit Juice Industry,Amongst all biotechnological applications the percentage relative to the food sector and agricultural chemistry will, in the very near future, be more than 25%.
CARE
发表于 2025-3-27 09:12:42
Enzymatic Processing of Musts and Wines,Whereas the use of enzyme preparations in the food industry is well-established and expanding rapidly, enzyme processing in enology is less common.
Metamorphosis
发表于 2025-3-27 10:06:42
Elsevier Applied Food Science Serieshttp://image.papertrans.cn/b/image/188694.jpg
起草
发表于 2025-3-27 14:09:15
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Ordeal
发表于 2025-3-27 20:32:59
A Proposal for Correct Nomenclature of the Domesticated Species of the Genus ,,t this transformation, only a few are able to yield significant amounts of ethyl alcohol during the natural fermentation of the juices of various sugary fruits. Only a handful of these, are commercially exploitable as actual or potential selected starters.
Asparagus
发表于 2025-3-28 00:53:19
microorganisms and enzymes. Manufacturing processes employed in beverage production, origi nally typically empirical, have become a sector of growing economic importance in the food industry. Pasteur‘s work represented the starting point for technological evolution in this field, and over the last
不能仁慈
发表于 2025-3-28 04:55:29
Zwischenbemerkung: Lerntransfer,loid or aneuploid nature of these strains. This characteristic ensures the high genetic stability of industrial strains that is necessary for the maintenance of product quality, but makes both sporulation and mutagenesis very difficult, and so has hence severely limited the use of classical genetic improvement techniques.
STYX
发表于 2025-3-28 08:53:37
Tool C: Berufsbegleitende Lernberatung, they can grow. Most bacteria have an optimum pH near 6·8 and may grow at pH values ranging from 4–8; a narrow spectrum of bacteria can multiply at pH <; 4 or pHì 8. Yeasts and moulds can grow at pH ì 2.
Mangle
发表于 2025-3-28 14:08:24
Genetic Manipulation of Brewing and Wine Yeast,loid or aneuploid nature of these strains. This characteristic ensures the high genetic stability of industrial strains that is necessary for the maintenance of product quality, but makes both sporulation and mutagenesis very difficult, and so has hence severely limited the use of classical genetic improvement techniques.