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酿酒微生物
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  wine-making microbes
     Research Data of Wine-making Microbes in China
     中国近代酿酒微生物研究史料
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     ,which was helpful for further research on wine-making microbes in China.
     这些重要参考史料对研究中国酿酒微生物很有帮助。
短句来源
  liquor-making microbes
     Extreme Liquor-making Environment & Extreme Liquor-making Microbes of Maotai Liquor
     茅台酒酿酒极端环境与极端酿酒微生物
短句来源
     Such technology could provide fermented grains with large amount of liquor-making microbes,abundant ethanol and nutritional substances and daqu esterified enzyme,medium products of esterifying fermentation and liquor body aging,and forebody flavoring substance.
     该工艺能为发酵糟醅提供大量酿酒微生物、丰富的糟醅营养、乙醇和大曲酯化酶、酯化发酵和酒体陈熟的中间产物及香味前体物质。
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  “酿酒微生物”译为未确定词的双语例句
     The metabolism of these extreme microbes during the production of Maotai Liquor would further produce multiple enzymes of thermal stability such as amylase,protease,saccharifying enzyme,cellulose,glucase,xylanase,and each kind of dehydrase involved in redox reaction,and DNA polyase etc.
     茅台酒酿造过程中极端酿酒微生物代谢产生多种热稳定性的酶,如淀粉酶、蛋白酶、糖化酶、纤维素酶、葡萄糖甘酶、木聚糖酶、参与氧化还原反应的各种脱氢酶、磷酸烯醇丙酮酸激酶及DNA聚合酶等。
短句来源
  相似匹配句对
     Microbe
     微生物
短句来源
     Research Data of Wine-making Microbes in China
     中国近代酿酒微生物研究史料
短句来源
     Studies on Microbial Properties of Different Vines in Root Zone Soil
     酿酒葡萄根区微生物特性研究
短句来源
     MICROBIAL ACCUMULATION OF URANIUM
     微生物富集铀
短句来源
     Correlations of Raw Materials and Liquor-making
     原料与酿酒
短句来源
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The development of liquor-making industry accompanied by the development of distiller′s yeast. Back to 6000 B.C.~8000 B.C the primitive society, people began to know how to use “natural koji”— using wild fruits and waste grains to produce wine through natural fermentation. With the development of the society and economy, liquor-making industry developed differently in various periods. Back to 12 century B.C. or 13 century B.C., people could produce liquor skillfully by yeast and created yellow wine production...

The development of liquor-making industry accompanied by the development of distiller′s yeast. Back to 6000 B.C.~8000 B.C the primitive society, people began to know how to use “natural koji”— using wild fruits and waste grains to produce wine through natural fermentation. With the development of the society and economy, liquor-making industry developed differently in various periods. Back to 12 century B.C. or 13 century B.C., people could produce liquor skillfully by yeast and created yellow wine production industry. Up to Ming Dynasty, people could produce liquor, as well as yellow wine and Xiaoqu liquor, by Daqu through solid fermentation. The recent development of biologic techniques enable liquor microbes to be identified, purified and cultured. And the development of potteries, summarization of traditional liquor-making techniques and experience, innovation of koji-making methods, analysis of liquor components, and spread of liquor-making information also gift liquor-making industry unprecedented development and advance cultural and economical development of the society.(Tran.by YUE Yang)

酒曲的发展伴随着酿酒工业的发展 ,早在6000~8000年前的原始社会 ,人们便会用“天然曲药” ,利用余谷野果进行天然发酵酿酒。随经济和社会的发展 ,酿酒业在不同的历史年代得以不同的发展。公元前13~12世纪 ,人们已能熟练用酒曲酿酒 ,创造出黄酒生产工艺。到明代便能用大曲进行固态发酵生产白酒 ,同时也能生产黄酒和小曲白酒。近代生物科技的发展 ;酿酒微生物的鉴定、纯化、培养 ;陶罐的发展 ;传统白酒生产技术经验的总结 ;制曲方法的改进 ;白酒成分的分析 ;酿酒图书的传播等更使白酒得以空前的发展 ,推动社会经济发展和进步。

Microbes for liquor-making suitable for the regional enviroment were selected through breeding selection tests by means of the advantage of mutualism of bacterial species. The way could produce different style of the products.

利用菌系间互利共生的优势 ,通过试验选育出适宜本地区环境的酿酒微生物 ,使产品别具风味特色。

The fermentation of Daqu liquor is in fact the process of "co-fermentation of multiple microbes". Molecular ecology developed on the basis of molecular biology. Its application could directly discover microbial groups structure, genetic diversity and the relations of genetic diversity and environments through the analysis of microbial nucleic acid sequence fragment and quantitative & qualitative examination from gene angle. Furthermore, its application could display the real state of microbes during fermentation...

The fermentation of Daqu liquor is in fact the process of "co-fermentation of multiple microbes". Molecular ecology developed on the basis of molecular biology. Its application could directly discover microbial groups structure, genetic diversity and the relations of genetic diversity and environments through the analysis of microbial nucleic acid sequence fragment and quantitative & qualitative examination from gene angle. Furthermore, its application could display the real state of microbes during fermentation and finally reveal the effects of microorganisms on Daqu liquor flavours. (Tran. by YUE Yang)

大曲酒酿造是“群微共酵”的过程。以分子生物方法为基础的微生物分子生态学,可通过对微生物的核酸序列片段分析,从基因水平对微生物进行定性和定量研究,直接微观地探讨微生物种群结构、遗传多样性及其与环境间的相互关系,以弄清酿酒微生物在发酵过程中的真实状态,最终揭示酿酒微生物影响大曲酒香型的奥秘。(丹妮)

 
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