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181. His earlier work in Germany, attempting to disprove the theory of spontaneous generation, led him to discover that yeast is involved in fermentation.

182. The noodles aren't rising , I am wondering whether we put enough yeast powder in.

183. The chemical agents, such as PHA, ConA, fucose,(http://sentencedict.com/yeast.html) mercaptoethanol and trypsin decreased CSH and adhesion level of the yeast while lectin increased adhesion level.

184. They are absolutely suitable for the vegetarian, low - allergen, and non - sugar, starch, salt, lactose, yeast and gluten.

185. And Saccharomyceswass the main yeast strain that took part in the brewing of Cameroon Bili beer.

186. The paper primarily discussed the changes of yeast, lactic acid bacteria, acetic acid bacteria, coliform during steamed bread dough fermentation.

187. Starch and yeast powder are the best carbon source and nitrogen source through studies on fermentation culture medium.

188. Our 100% natural (trans-isomer) CoEnzyme Q10 is produced exclusively through a yeast fermentation process and is pharmaceutical grade, the highest quality available.

189. The factors influencing uncooked materials fermentation including the ratio of materials to water, initial pH value, and the use level of zymin and dry yeast etc.

190. With the increasing concentration of Tween-20, the amount of strontium adsorbed yeast also increased.

191. Free OfArtificial colors, preservatives, common allergens, yeast, wheat, soy, gluten and milk.

192. The suitable carbon and nitrogen sources for xylanase production were lactose, mannose, raffinose, xylan, wheat bran , beef extract and yeast extraction.

193. AIM:To investigate the relationship the density of the yeast Malassezia with the clinical severity of dandruff and health of the scalp.

194. Wine yeasts were the important microorganism during vinification, Wine yeasts diversity and identification are the foundation for further fine wine yeast selection.

195. The optimal carbon and nitrogen sources were cassava starch and yeast powder, respectively.

196. Flour, liquid, salt, and yeast are constituent parts of bread.

197. Changes on physiological state of yeast during continuous fermentation for beer were studied.

198. For the same reason that the green spots in stilton cheese are not harmful, both are "living" in that the yeast is still active in the products after they have been made.

199. Adding yeast dialyzate, the vitamin and mineral contents can be increased so that the contents of physiological active substances in the drinks will be much higher.

200. Through modern technology, we can open the cell wall to reach the inner content of a yeast cell, and then obtain YE (yeast extract) through zymolysis.

201. Secreted proinsulin amounted to about 2 mg per liter was found in the culture medium of yeast strain 63 transformed by plasmid YTI-15.

202. Screening out three yeasts that can asymmetric reduce COBE to S-isomer. They are 103 alcohol yeast, 106 beer yeast, 123 flour yeast.

203. At present, the worldwide consumption amount of yeast extract reaches about hundred of thousand tons annually and the application fields and range step up year by year.

204. Ingredients: water, Glycerol, Wasabi extract, Carbomer, Yeast extract, Tremella fuciformis extract, Bis(hydroxymethyl) Imidazolidinyl urea, Iodopropynyl butylcarbamate, Methyl paraben, Fragrance.

205. MethodsMethods of pyreticosis induced by yeast in rats, bacteria incubation in vitro and peristalsis of small intestine in mice were used in the experiment.

206. Yeasty Tasting term used to describe the distinctive smell of yeast ( as in unbaked bread dough ).

207. The microcapsule of Clove Oil (CO) was prepared by utilizing dried beer yeast(S.

208. High solid ferments and yeast lees contract to highlight textural qualities.

209. Knead risen yeast with flour, eggs, remaining sugar, milk, salt, butter and the grated lemon rind into a smooth dough. Rise for an hour.

210. In fact, the new yeast strain simultaneously converts cellobiose (a precursor of glucose) and xylose to ethanol just as quickly as it can ferment either sugar alone.