更多yeast例句

1. The compounds release volatile aromatics as yeast enzymes break bonds even after the bottle is capped.
2. People have understood the importance of yeast in wine fermentation for at least two centuries.
3. A later, more comprehensive analysis of yeast genomes showed that gene loss is pervasive throughout the yeast phylum.
4. In fact, she says, yeasts have lost a variety of genes involved in diverse metabolic pathways and reacquired them from multiple bacteria.
5. These findings suggested that the yeasts independently evolved their unicellular way of life from a multicellular ancestor.
6. The malted barley, yeast, and water are cooked, fermented, and distilled exactly the same.
7. They are vinous, herbaceous, and reminiscent of sourdough yeast starter.
8. During fermentation after about 15 percent alcohol, yeast starts producing histamines.
9. Another cure is Kvass, a slightly alcoholic beverage made by soaking dried rye bread with sugar and yeast.
10. To make the dough, combine the flour, yeast, salt and sugar in a large bowl.
11. Yeast-cells are smooth, colorless, highly refractive, spheric or ovoid cells.
12. Its disadvantage is that it introduces, with the bread, a variable amount of lactic acid and numerous yeast-cells.
13. The microscope commonly shows sarcin, bacteria, and great numbers of yeast-cells.
14. Dinner was over; the boys rushed into the playground; neither the yeast dumplings nor the salt beef stuck in their throats.
15. "Yeast that ferments is always sour, my child," replied the baker, reclining his head pensively.