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    n. 名詞

    • 1. 酵母 Yeast can be used in making beer and bread. 酵母可用於釀啤酒和發麵包。
    • 2. 鮮酵母塊,酵母片

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  2. en.wikipedia.org › wiki › YeastYeast - Wikipedia

    The word "yeast" comes from Old English gist, gyst, and from the Indo-European root yes-, meaning "boil", "foam", or "bubble". Yeast microbes are probably one of the earliest domesticated organisms. Archaeologists digging in Egyptian ruins found early grinding stones and baking chambers for yeast-raised bread, as well as drawings of 4,000-year-old bakeries and breweries.

  3. YEAST翻譯:酵母;酵母菌。了解更多。 Also, high throughput techniques like the yeast two-hybrid method, which identifies protein-protein interactions, cannot be easily applied to membrane proteins.

  4. 酵 ㄒㄧㄠˋ 母 (yeasts)又稱 酵母菌 ,是一群 單細胞 真菌 的統稱,其能 發酵 糖類 產能, 細胞壁 常含 甘露聚糖 (英語:Mannans) [1] ,能在酸度較大的環境中生活,大多數 無性生殖 ,少數 有性生殖 。. 有些酵母用於 釀造 生產,有些為 致病菌 ,也是 ...

  5. 酵 jiào 母 (yeasts)又称 酵母菌 ,是一群 单细胞 真菌 的统称,其能 发酵 糖类 产能, 细胞壁 常含 甘露聚糖 (英语:Mannans) [1] ,能在酸度较大的环境中生活,大多数 无性生殖 ,少数 有性生殖 。. 有些酵母用于 酿造 生产,有些为 致病菌 ,也是 ...

  6. (3) 新鮮酵母(濕性酵母)(Fresh yeast): 新鮮酵母是沒有經過乾燥處理的酵母,又稱為濕性酵母。新鮮酵母發酵速度快、發酵風味足,用量約是活性乾酵母的2倍,速發乾酵母的3倍。 #小提醒 :新鮮酵母因含有水份,所以保存期限較短(半年左右),必須放冰箱冷藏

  7. 2024年3月26日 · Yeast, any of about 1,500 species of single-celled fungi, several of which are of economic importance or are pathogenic. Yeasts are found worldwide in soils and on plant surfaces and are especially abundant in sugary mediums, such as flower nectar and fruits.

  8. 維基百科,自由的百科全書. 一匙酵母萃取液. 酵母抽提物 (英語: Yeast extract ),又稱 酵母萃取物 、 酵母抽出物 等,是濃縮的 酵母菌 細胞內容物(去除細胞壁)。. 市面上販售的形式有咖啡色的醬或是經噴霧乾燥的黃褐色粉末。. 酵母萃取物可用作營養 ...

  9. 2024年4月13日 · Yeast, a unicellular eukaryotic organism, belongs to the kingdom 菌類. Exhibiting saprophytic characteristics, it thrives in sugar-rich environments such as fruit juices, nectar, and sugary plant secretions. Distinctly larger than most bacteria, yeast is non-motile

  10. 什麼是營養酵母?. 營養酵母是一種失活酵母,來自於一種釀酒酵母(Saccharomyces cerevisiae)。. 這種酵母通常用於釀造啤酒(啤酒酵母)和發酵面包(面包酵母)。. 營養酵母由未發酵或不具有發酵特性的失活酵母細胞構成。. 營養酵母往往採用甘蔗或甜菜的糖蜜 ...

  11. 2018年7月12日 · The yeast Saccharomyces cerevisiae has been an essential component of human civilization because of its long global history of use in food and beverage fermentation.

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