The fermentation is complete in about 9 days.

发酵约在9天内完成。

属类：工程技术-食品工程-

The category has been broadened to include a much larger range of organic compounds and a few inorganic compounds (including carbon black, sulfur, and ammonia). Some materials cannot be classified unequivocally because they have alternative sources (benzene from coal, ethanol from fermentation ).

该类别现已扩大到包括有机化合物和一些无机化合物(包括碳黑、硫和氨)的更宽的范围。一些产品难于划分,因为它们具有可替代的来源(苯从煤来,乙醇从发酵而来)。

属类：化学及生命科学-化学-

The smooth-skinned fruit has a fleshy, juicy exterior and a hard interior stone or pit. Plum varieties that can be or have been dried without resulting in fermentation are called prunes.

果实表皮光滑,外部肉质、多汁,内部则形成坚硬的核。可经干燥或已干燥而不引起发酵的李品种称作prune。

属类：行业术语-农林-

Another application for chemical engineering is to produce chemical using BL processes. Citric acid, used for flavourings, is made almost exclusively using fermentation processes．

化学工程的另一个应用是利用生物反应生产化学品。用于调味品的柠檬酸,几乎无一例处都是通过发酵生产的。

属类：化学及生命科学-化工-化学工程

xanthan gum, fermentation , purification

黄原胶,发酵,提纯

属类：化学及生命科学-化学-论文文摘

The optimal fermentation conditions are: temperature 28~30℃,the inoculation quantity of Xanthomonas Campestris 10%,sucrose concentration 5g\L,agitation rate 500rpm,air input rate 0.5vvm,and pH nearby 7.0.

黄原胶发酵的最佳温度为28~30℃,接种量为10%,蔗糖作为碳源优于葡萄糖。当搅拌速度500rpm,空气通入量为0.5vvm,产胶阶段的pH值7.0。

属类：化学及生命科学-化学-论文文摘

Over the last several thousand years, fermentation has been major way of preserving food.

几千年以来,发酵一直是保存食品的主要方式。

属类：工程技术-食品工程-

After filtration, the hopped wort is ready for fermentation

加了酒花的麦芽汁在过滤后进入发酵过程。

属类：综合句库--

manufacture of gluten-reduced starch by fermentation process [offensive trade]

藉发酵过程而制造低黏性淀粉〔厌恶性行业〕

属类：化学及生命科学-公众卫生-

Fermentation by some microorganisms can lead to food preservation instead of food spoilage.

经过发酵的食品可以使食品具有保藏性而不会发生食品的变质。

属类：工程技术-食品工程-

A colorless,volatile,flammable liquid,C2H5OH,synthesized or obtained by fermentation of sugars and starches and widely used,either pure or denatured,as a solvent and in drugs,cleaning solutions,explosives,and intoxicating beverages.

酒精,乙醇由糖和淀粉发酵后合成或取得并且广泛使用的一种无色、易挥发、易燃的液体,C2H5OH,无论纯酒精或变性酒精都可作为溶剂及用于医药、净化溶解、炸药和麻醉性饮料

属类：综合句库--

Alcoholic fermentation occurs when yeast cells convert carbohydrate sources to ethanol and carbon dioxide. Fermentation reactions are common in muscle cells, yeasts, some bacteria, and plants.

酒类发酵是发生在酵母菌细胞把碳水化合物转化成乙醇和二氧化碳。在肌肉细胞、酵母菌、某些细菌和植物体内,糖转化过程中生成丙酮酸的反应都是相同的。

属类：化学及生命科学-化学-

microorganisms of antibiotic fermentation

抗生素发酵微生物

属类：综合句库--

fermentation also makes bread dough rise and helps us digest food

利用发酵也可以使做面包的面团发起来,还能帮助我们消化食物。

属类：综合句库--

Also unique is the solera system of blending wines of many vintage years. Sherry is fortified after fermentation with high-proof brandy to 16-18% alcohol. It is served primarily as an aperitif, though sweeter, heavier sherries are used as dessert wines.

另一个独特之处是用陈年葡萄酒勾兑。雪利酒在发酵后,用浓度高的白兰地来增加酒精含量,一般为16～18%。雪利酒主要用作开胃酒,某些更甘甜醇厚的雪利酒则用作甜食佐餐酒。

属类：行业术语-农业-食品

Malt :Grain product used in beverages and foods. Malt provides a basis for fermentation and adds flavour and nutrients.

麦芽:一种谷物产品,在饮料和食品中用作发酵基质或用于增加香味和营养价值。

属类：行业术语-农业-食品

Raised bread, common in Europe and the U.S., is usually made of wheat or rye. Both contain the elastic protein substance gluten, which traps gas produced by fermentation during leavening, helping the bread to rise.

美国和欧洲的发酵面包通常用小麦和黑麦制成。二者都含有富弹性的蛋白质成分麸质,它能在发酵时促进气体的产生以帮助发面。

属类：行业术语-农业-食品

The fermentation of bread involves several steps: alpha-and beta-amylases present in the moistened dough release maltose and sucrose from starch.

面包发酵包括以下几个步骤:湿面团中的a-和p-淀粉酶作用于淀粉产生麦芽糖和蔗糖

属类：工程技术-食品工程-

The fermentation of milk causes it to curdle.

牛奶发酵会凝结起来.

属类：综合句库-典型例句-

A mass of bubbles of air or gas in a matrix of liquid film,especially an accumulation of fine,frothy bubbles formed in or on the surface of a liquid,as from agitation or fermentation .

泡沫一种在液体表面或内部由于搅动或发酵起泡形成的轻而发白且成微细泡沫状的物质

属类：综合句库--

Beer: Alcoholic beverage made usually from malted barley, flavoured with hops, and brewed by slow fermentation .

啤酒:从发芽的大麦中加入啤酒花调味,经过缓慢发酵酿制而成的含酒精饮料。

属类：行业术语-农业-食品

The beer flavor also is influenced by the production of small amounts of glycerol and acetic acid. Bottom yeasts produce beer with a pH of 4.1 to 4.2 and requiring 7 to 12 days of fermentation .

啤酒的风味也会受到少量的甘油和醋酸的影响。下面酵母生产啤酒所需的条件是:pH值在4．1～4．2之间,并要求发酵7～12天。

属类：工程技术-食品工程-

It is produced by employing either a bottom-fermenting yeast, which falls to the bottom of the container when fermentation is completed, or a top-fermenting yeast, which rises to the surface.

啤酒的生产方法有底部发酵法和顶层发酵法两种。前者使用底层酵母,这种酵母完成了发酵过程后沉到容器底部。后者使用的酵母在发酵过程完成后上升到表层。

属类：行业术语-农业-食品

Corn, rice, and other cereals are used in beer-making to provide supplemental carbohydrates, principally starch, for conversion to sugar for subsequent fermentation .

啤酒酿造中添加的玉米、大米以及其它谷物补充了碳水化合物(主要是淀粉)的来源,在以后的发酵中转变成糖。

属类：工程技术-食品工程-

Wine production, or the science of enology , starts with the collection of grapes, continues with their crashing and the separation of the liquid (must)before fermentation , and concludes with a variety of storage and aging steps.

葡萄酒的生产或者葡萄酒酿制学都是从对葡萄的收集开始的,然后,将它们破碎并在发酵前分离出液汁(葡萄汁),最后进行贮藏与陈酿工艺。

属类：工程技术-食品工程-

Sparkling wines, such as champagne, contain suspended carbon dioxide, the result of bottling the wine before fermentation is complete.

气泡酒如香槟酒,含大量二氧化碳;装在瓶内发酵。

属类：行业术语-农业-食品

microorganisms of solvent fermentation

溶剂发酵微生物

属类：综合句库--

Without these adjunct cereals, the limiting nutritional factor for yeast in fermentation would be protein.

如果没有这些谷物的补充,发酵过程中酵母菌的限制营养因子或许是蛋白质。

属类：工程技术-食品工程-

With higher levels of sugar, alcohol will accumulate and inhibit the fermentation before the sugar can be completely used, thus producing a sweeter wine.

如果糖浓度很高,那么在糖被全部消耗之前,酒精就会积聚并抑制发酵,因此就会制成一种甜葡萄酒。

属类：工程技术-食品工程-

Lactic acid is the major fermentation product

乳酸是主要发酵产物

属类：工程技术-食品工程-