| 1. | The improvement of measurement of saccharifying cellulase activity
饲用纤维素酶活力测定方法的改进 |
| 2. | New production techniques to improve the saccharifying power of liquid starter
提高液体曲糖化力生产新技术 |
| 3. | Effect of buffer capacity of saccharified wort on the yield of higher alcohols in beer brewing
麦汁缓冲性能对啤酒酵母高级醇生成量的影响 |
| 4. | Application of alcohol active dry yeast and saccharifying enzyme in trans - production after pits storage of daqu liquor
酒精活性干酵母与糖化酶在大曲酒压窖后转排生产中的应用 |
| 5. | This makes it possible that the saccharified vinegar residue could be used directly as carbon resources for a lot of fermentation products
这使糖化醋渣用作多种发酵产品的可直接利用碳源成为可能。 |
| 6. | After saccharifying the residue of bran koji vinegar through multiple strain culture fermentation , the reducing sugar yield of the saccharified vinegar residue was as high as 27 . 2 %
摘要经过多菌种发酵糖化麸曲醋渣后，糖化醋渣的还原糖生成率达到27 . 2 % 。 |
| 7. | Th - aady and saccharifying enzyme were activated and used in waste distiller ' s grains of special flavoring liquor , which could make full use of the residual amylum , residual sugar , and long - term fermented flavoring substances in the waste distiller ' s grains
摘要将th - aady和糖化酶活化后用在特殊调味酒的丢糟中，利用了丢糟中的残淀、残糖和长期发酵的香味物质，可节约生产成本，保证口感，增加出酒率。 |
| 8. | It was adopted that the adequate controls on fermented grains proportioning , starch content , moisture content , acidity , pit - stepping , and the use of saccharifying enzyme and dry yeast to ensure good fermentation in pits and further to realize safe trans - production of luzhou - flavor tequ liquor in summer
摘要浓香型特曲酒夏季压排、转排生产要合理调整工艺配方，从粮醅比、淀粉含量、水分、酸度、踩窖以及糖化酶、干酵母的使用等多个方面进行合理控制，保证窖池的良好发酵。 |
| 9. | On the other hand , in winter , it should be taken the adequate change in production techniques such as the increase of pit entry temperature in the first steamer , the decrease of pit stepping times , the addition of saccharifying enzyme and dry yeast , and the increase of starch content etc . to ensure good fermentation of fermented grains and further to stablize and improve product quality
同时，在冬季生产中，要采取适当提高第一甑大（米查）的入池温度、减少殊窖、添加糖化酶和干酵母、提高淀粉浓度等工艺措施，保证粮醅的良好发酵，稳定和提高产品质量。 |
| 10. | 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氮酶、磷酸烯醇丙酮酸激酶及dna聚合酶等。 |
