In this experiment, the effect of the way and the quantity of yeast addition on the reducing sugar contents and yeastconcentration in alcohol fermentation was investigated.
研究了酒精发酵过程中，酵母在不同添加量、方式对还原糖含量、酵母数量影响的规律。
2
The free glutamic acid in yeast extracts are relatively low and of the concentration that will not produce a harmful spike in the body when consumed.
酵母抽提物中游离的谷氨酸含量相对较低，这个低浓度下对机体不会产生有害的作用。
3
Ethanol always slowed down the metabolism rate and inhibited growth of the yeast cell totally at the concentration of KP.