鲜酵母

结果添加2%鲜酵母浸液和50%鲜牛肉浸液的各种培养基，较未加者的GI值明显增高；

Results The GI of media with 2 % fresh yeast infusion and 50 % of meat infusion was higher than that of those with no yeast and meat infusion .

在无糖面团制作中，酵母用量为3.2%时，发酵1h，低糖鲜酵母活力高出高糖鲜酵母活力36.75%；

When 3.2 % yeast was added into the lean dough and then fermented for an hour , gassing power of low-sugar fresh yeast strains was 36.75 % higher than that of high-sugar fresh yeast strains ;

4株鲜酵母菌株抗冻性及产气性能比较

Comparison of the Freeze-tolerance and Gassing Power among Four Fresh Yeast Strains

所以，在进行鲜酵母菌种挑选时，选用高糖酵母更加合适。

Thus high-sugar yeast was the better choice during fresh yeast strains selection .

在任何面包配方中，要求干酵母的用量多到约为鲜酵母的一半。

Approximately half as much dried yeast as fresh is required in any recipe .

高糖鲜酵母在-20℃下的抗冻性要好于低糖鲜酵母；

High-sugar fresh yeast strains were better than low-sugar fresh yeast strains in the freeze-tolerance ;

酸性糖化醪，是用酵母发酵的，这种酵母包含一部分先前发酵过的酵母；糖化醪则是用鲜酵母制得。

Sour mashes are fermented with both fresh and previously fermented yeast ; sweet mashes employ only fresh yeast .

初步研究了面包酵母胞内海藻糖含量对其耐贮存力的影响，探讨了提高鲜酵母胞内海藻糖含量的培养措施。

The effect of trehalose content on the stability of baker 's yeast and the methods for raising the trehalose content were investigated .

主要对以鲜酵母为发酵剂，采用二次和面一次发酵法工业化生产馒头的发酵工艺进行了研究。

The fermentation technology of industrial producing steamed bread utilizing secondary dough mixing and one fermentation was studied , using fermentation by living yeast .

酵母用量为0.75%时，高糖鲜酵母活力同低糖鲜酵母活力相差不到8%。

Whereas gassing power of high-sugar fresh yeast was less than 8.0 % lower than that of low-sugar fresh yeast as the yeast dosage was 0.75 % .

方法：用大鼠足跖肿胀研究抗炎作用，用小鼠醋酸扭体法及热板法测定镇痛作用，用鲜酵母法测定解热作用。

METHODS : The anti-inflammatory effect was studied by rat paw edema , the analgesic effect by mouse acetic acid writhing and hot-plate methods and the antipyretic activity by fresh yeast method .

比较4株鲜酵母菌株在-20℃下的抗冻性以及酵母用量分别为3.2%，1.0%，0.75%和0.5%下的无糖活力。

The freeze-tolerance at below-20 ℃ and gassing power in the addition of 3.2 % , 1.0 % , 0.75 % and 0.5 % yeast in lean dough were compared among four fresh yeast strains .

从高精面粉、即发活性干酵母、鲜酵母为试验材料，采用快速发酵法、一次发酵法、二次发酵法和低温发酵法生产主食面包和点心面包。

High-gluten flour , instant active dry yeast and fresh yeast were used as baking ingredients for making toast and sweet bread by no-time dough method , straight dough method , sponge and dough method respectively .

活性干酵母的最大海藻糖含量达到250～300mg/g干细胞，而鲜酵母较低，为120～140mg/g干细胞，这与浸泡温度无关，但取决于外源海藻糖的浓度。

The maximum trehalose content of instantly dried yeasts was 250 ~ 300mg / g of dry cells and that of fresh yeasts was 120 ~ 140mg / g of dry cells , irrespective of soaking temperature but dependent on the exogenous trehalose concentration .

低温条件下干鲜面包酵母发酵特性的研究

The Study of Fermentation Characteristics for the Active Dry Yeast and Fresh Yeast in Low Temperature

目的：探讨毒素清颗粒对10%鲜啤酒酵母混悬液及10%蛋白胨溶液致家兔体温升高的作用。

Objective : To discuss the effect of the granule on rabbit with fever caused by 10 % fresh beer suspension and 10 % peptone solution .

结果对鲜啤酒酵母及2,4-二硝基苯酚致大鼠发热，四季三黄胶囊均能明显降低实验动物体温；能抑制由二甲苯引起的小鼠耳壳肿胀及磷酸组胺引起的腹部皮肤毛细血管通透性增高；

Results SSC could relieve fever in rats induced by the fresh beer yeast and 2,4-dinitrophenol , significantly inhibit the auricular swelling induced by xylol and the increased capillary permeability caused by histamine in mice , and promote the intestinal movement in normal mice and constipation mice .

将该工艺应用于鲜巴斯德毕赤酵母，制得的酵母抽提物氨基氮得率达到3.86%，抽提物得率达到56.32%。

When this technology was used at the fresh Pichia pastoris , the yields of amino nitrogen and yeast extract of the product reached at 3.86 % and 56.32 % respectively .