Fusion of beer yeast protoplasm for breeding and performance test

啤酒酵母原生质体融合育种及性能 检验

Focusing on fouling problems of heat exchanger due to using high alkali and hard water as circulating cooling water in Harbin Beer Co. Ltd the method of chemical water treatment was studied with static rotating hang-up teat and dynamic simulating test in the paper .

针对哈尔滨 啤酒有限公司采用高碱度、高硬度水质作为循环冷却水补水对换热器造成的结垢问题，用静态、旋转挂片试验和动态模拟 实验方法研究了循环冷却水化学处理的方法。

Based on beer as the main research material object the fermentation degree of beer maturity influence ; Then through measurement of flavor substances and beer aging degree and tasting acceptability comprehensive test study the correlation among the three .

本文以啤酒为主要研究材料对象，研究发酵度对啤酒成熟度的影响；然后通过测量风味物质与 啤酒老化程度和品评可接受性的综合 试验，研究三者之间的相关性。

This paper entirely expounds the type source and control of beer spoilage microorganism and the effect of them on the beer Furthermore introduce the test method of spoilage microorganism and the characteristics of draft beer

阐述了啤酒污染微生物的来源、种类和防治，以及它们对 啤酒的影响，同时介绍了啤酒污染微生物的 检测和纯生啤酒的特点

It compared deferent treatments with receiving protein from waste beer yeast optimized technological conditions of the removal of color from yeast extract using active carbon by the orthogonal test .

采用对比 实验比较了不同细胞内 蛋白质的提取工艺对细胞内蛋白质的提取效果的影响；

We shifted off the formaldehyde in order to manufacture green food-Yinpu Beer . We 've got good effect from the test of brewing tannin increasing the beer stability .

我公司为研制绿色食品&银瀑 啤酒，在酿造过程中淘汰了甲醛， 试验用酿造单宁提高啤酒稳定性，取得了较好的效果。

The optimum technical parameters in the production of pea beer were determined as follows by L9 ( 33 ) orthogonal test : chief fermentation temperature at 13 ℃ pea sprout juice concentration as 11 ° P and inoculation quantity of yeast as 1.5 × 107 particle / mL.

经过L9（33）正交 实验确定：豌豆 啤酒的最佳发酵条件为主酵温度13℃，豌豆芽汁浓度11°P，酵母菌接种量1.5×107个/mL。