| 1. | The principal methods of avoiding spoilage are the use of pure yeast strains as starters .
防止啤酒变坏的主要方法是用纯酵母菌株发酵。 |
| 2. | Food which is kept too long decays because it is attacked by yeasts, molds and bacteria .
保存得太久的食品会变坏，是因为受到酵母菌，霉菌和细菌的侵袭。 |
| 3. | Biosorption of uranium by two kinds of yeasts
两种酵母菌吸附铀的对比研究 |
| 4. | What role does yeast play in the production of beer
啤酒的生产过程中酵母菌的作用是什么？ |
| 5. | Cleaning of polluted ceramic membrane in microzyme separation
酵母菌悬浊液污染陶瓷膜的清洗 |
| 6. | Yeast must be used in producing wine
制酒时必须使用酵母菌。 |
| 7. | Study on the inspection of white - pellicle - formingyeast in soy sauce
对酱油中产膜性酵母菌检验的探讨 |
| 8. | Screen of yeast for persimmon wine
柿子果酒酵母菌的筛选研究 |
| 9. | Yeasts are used in the brewing process to initiate fermentation
酵母菌可以使啤酒的发酵过程得以启动。 |
| 10. | Study on the functions of yellow rice wine yeast in mechanized production
机械化生产黄酒酵母菌性能的研究 |
