活性干酵母

从活性干酵母中直接提取SOD的研究

The extraction of superoxide dismutase from active dry yeast

发酵加活性干酵母3‰～4‰，主酵8～10d；

Addition of3 ‰~ 4 ‰ active dry yeast in the fermentation and primary fermentation time 8 ~ 10d ;

最优发酵条件为发酵温度20℃，pH值4.0，含糖量4.0%，所用菌种为活性干酵母。

The optimum fermentation condition was 20 ℃, pH4 , 4.0 % sugar and dried active yeast .

结果表明：活性干酵母具有很强的耐Se、富Se能力，是生产富Se酵母的好菌种；

The results showed that the ADY has strong selenium rich ability , and the culture conditions have a great influence on such ability .

探讨了啤酒活性干酵母（ADY）的活化条件及使用工艺。

The activation conditions and utilization technology of beer ADY were studied .

研究了营养与环境条件对耐高温酒精活性干酵母（TH-AADY）SOD摇瓶发酵的影响。

The fermentation conditions of superoxide dismutase ( SOD ) from alcohol active dry yeast ( AADY ) were studied in the flask .

在这种新工艺试验中采用安琪牌耐高温酿酒活性干酵母TH-AADY与双酶法低温蒸煮的配套工艺。

TH-AADY and two-enzymes of low-temperature cooking and liquefaction correlate process is adopted in this new technological process .

分别加入安琪活性干酵母、丹宝利活性干酵母和Y1酵母酿造草莓酒。

Then fermentation experiments were conducted by using Angel active dry yeast , Danbaoli active dry yeast and Y1 yeast respectively to produce strawberry wine .

研究结果表明：单一菌种发酵的最优工艺条件是温度25℃、pH3.5、接种量3%，菌种为活性干酵母；

The results showed that the optimum parameters of fermentation with single yeast were 25 ℃ for 12h , pH3.5 , 3 % of inoculum amount and dried active yeast powder as fermentation microorganism .

研究培菌糖化条件及发酵温度、时间、耐高温酿酒高活性干酵母（TH-AADY）接种量和料水比对产酒率的影响。

The effects of saccharification conditions , fermentation temperature , fermentation time , inoculation quantity of TH-AADY , and the ratio of raw materials to water on liquor yield were studied .

微生物采用耐高温酿酒活性干酵母（TH-AADY），在膜生物反应器连续运行的300小时内细胞、葡萄糖和乙醇浓度保持相对稳定。

Cell , glucose and ethanol concentrations in the membrane bioreactor were nearly constant in the duration of 300h operation with the microorganism of Thermophilic Alcohol Active Dry Yeast ( TH-AADY ) .

双菌共同发酵杏汁的最佳工艺条件为温度25℃、pH3.5、接种量3%，活性干酵母与果酒酵母的接种比例为1：3；

The optimum parameters of fermentation with two yeast strains were 25 ℃ for 20h , pH3.5 , 3 % of the inoculum amount and 1:3 ratio of dried active yeast power and fruit wine yeast .

固态培养5d的荞麦红曲加水转入液态发酵，添加少量酿酒活性干酵母以及大米根霉糖化液有助于发酵过程，并且使成品酒风味更好。

Water was added into the buckwheat red starter , which fermented for 5 d , then turned to liquid-state fermentation . A little active dry brewing yeast and rice mash with Rhizopus spp . helped the fermentation process , and made the wine flavor nicer .

以2株葡萄酒酵母1450（saccharomycescerevisiae）和Am（-1）（saccharomycesbayanus）为试验菌株，进行了活性干酵母的培养和干燥等工艺条件的研究。

Two strains of Saccharomyces cerevisiae 1450 and S. bayanus Am-1 were selected for the studies . With two strains yeasts , studies were carried out in the optimum cond-tions of propagation , drying etc. of yeast for production of active dry wine yeast ( ADWY ) .

研究了不同黄酒高活性干酵母（YWBY）接种量、发酵温度、发酵时间对糯米甜酒发酵的影响。

The effects of different inoculation quantity of yellow rice wine brewing yeast ( YWBY ), different fermentation temperature and fermentation time on the fermentation of sweet rice wine were studied .

高活性干酵母的组成成分对发酵力的影响

Effect of ingredients on fermentation capacity of high active dry yeast

国内活性干酵母生产的现状与发展

Status and development for production of active dry yeast in China

安琪啤酒活性干酵母酿造特性研究

Study on the Brewing Characteristics of Angel Beer Active Dry Yeast

生香活性干酵母提高食醋质量的应用试验

Application Experiment of Aroma-producing Active Dry Yeast to Improve Vinegar Quality

安琪葡萄酒高活性干酵母发酵桑果酒试验初报

Preliminary Report of Mulberry Wine Fermented by Angel Grape Wine Yeast

活性干酵母对无机硒生物转化作用的研究

Study on bioconversion of inorganic selenium by active dry yeast

几种进口葡萄酒活性干酵母发酵性能比较

Comparison of Fermenting Capacity among Several Imported Grape Wine Active Dry Yeasts

利用活性干酵母进行固定化酵母酒精发酵研究

Study on the Immobilized Active Dry Yeast to Ferment Alcohol

活性干酵母对瘤胃微生态系统的作用

Effects of active dry yeasts on the rumen microbial ecosystem

从活性干酵母中提取海藻糖的工艺

Extraction Technology of Trehalose from Dried Active Baker 's Yeast

分子生物学方法区分鉴定五种常用葡萄酒活性干酵母

Molecular Biological Identification of Active Dry Yeast for Grape Wine

活性干酵母对生产母猪生产性能的影响

Effects of active dry yeasts on production performance of sow

增香型苹果酒活性干酵母保护剂的筛选研究

Screening of Aroma-producing Active Dried Yeast Protector for Cider

用于直接发酵含高糖质原料活性干酵母的生产工艺研究

Technical Study of Dried Yeast Suitable for the Fermentation of High Sweet Material

光镊拉曼光谱分析酿酒活性干酵母的活化与生长

Raman Spectroscopic Investigation on the Activation and Growth of Active Dry Wine Yeast