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Dough fermentation is more than just yeast (Part 1)
Time of Update: 2022-09-03
The yeast enzymes are decomposed into carbon dioxide and sugar, which determine the size and shape of the bread .
The yeast enzymes are decomposed into carbon dioxide and sugar, which determine the size and shape of the bread .
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Small yeast "ferment" has a big demand
Time of Update: 2022-09-02
If the penetration rate of yeast extract products reaches 10%, the domestic market capacity will be 200,000 tons, and the development prospect is good .
If the penetration rate of yeast extract products reaches 10%, the domestic market capacity will be 200,000 tons, and the development prospect is good .
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Identification of Yeasts Present in Sour Fermented Foods and Fodders
Time of Update: 2021-02-22
The main products of this bacterial process are lactic and acetic acids, which are toxic to many microorganisms, most yeasts included.
This application of the lactic acid fermentation originated from central Asia in times immemorial and has spread from there to Europe and the Orient.
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Common yeasts are commonly used in the fermentation industry.
Time of Update: 2020-07-28
(i) Brewing yeast ( ) is one of the most commonly used strains in the fermentation industry (Figure) It can be divided into three groups according to the ratio of cell length to width """"""Common ye
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Fermentation technology turns yeast into perfume
Time of Update: 2020-06-21
Ginkgo Bioworks in Boston, USA, mimics biological processes to develop new molecular structures It is thought that the perfume-smelling product may have been made from delicate potions in beakers and
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Angel yeast: launch several new products for the biological fermentation industry
Time of Update: 2014-05-04
Introduction: Angel yeast powder series products are professional microbial nutrition sources produced for industrial biological fermentation customers, widely used in antibiotics, nucleotides, enzyme
