The determination methods of baker's yeast fermentation ability were studied in this paper.

探讨了面包酵母发酵力的测定方法.

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Higher alcohols anabolism and degradation metabolism during beer brewing, is the main by - product of yeast fermentation.

高级醇是构成啤酒酒体的重要物质, 是啤酒酿造过程中不可避免的副产物.

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The ultimate hydrolysate is 100 % of oligo - glucomannan through eliminating mono - saccharides with yeast fermentation.

再利用酵母发酵法去除其中的可发酵性单糖,最终产物为100%的(魔芋)葡甘露低聚糖.

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