yeasts

简明释义

英[jiːsts]美["jiːsts]

n. [微]酵母（yeast 复数）；[微]酵母菌

v. 发酵（yeast 的三单形式）

英英释义

单词用法

同义词

反义词

例句

1.It is, in fact, colonies of bacteria, protozoa, mycoplasmas, yeasts and viruses clumping together in a gel-like organic material.

事实上，它是细菌，原虫，支原体，酵母和病毒的聚集地，形成凝胶样的有机物质。

2.The killer effect of the yeast killer system (30 killer yeasts) on 38 isolates of fungi or bacteria was studied.

探讨酵母菌杀菌系统(即30株杀菌酵母菌)对38株真菌或细菌的杀菌活性。

3.Conclusions: Hospital acquired infection of yeasts and resistance had an increasing tendency.

结论：医院深部酵母真菌感染及耐药性呈上升趋势。

4.Yeasts are used in the brewing process to initiate fermentation.

酵母菌可以使啤酒的发酵过程得以启动。

5.Wine yeasts can grow in sweet wines even after bottling.

装瓶以后葡萄酒酵母也能在甜葡萄酒中生长。

6.Thousands of years ago, people realized something nifty about sulfites: they kill or slow the growth of bacteria and most yeasts.

几千年前，人们就发现了亚硫酸盐的一些妙用：它们能杀死细菌，或者降低细菌滋生和发酵的速度。

7.The growing popularity of customized yeasts is also proving to be a favorable trend for the global yeast market.

定制化酵母日益普及也证明是一个为全球酵母市场的有利趋势。

8.But those of anaerobic sludge and yeasts almost keep unchanged before or after the treatment.

厌氧污泥及酵母菌在处理前后生物量几乎无变化。

9.Fermentation occurs when yeasts convert sugars into alcohol and carbon dioxide.

发酵发生在酵母将糖转化为酒精和二氧化碳时。

10.Bakers often use different types of yeasts to achieve unique flavors in their bread.

面包师通常使用不同类型的酵母来实现面包中的独特风味。

11.In baking, the activity of yeasts is crucial for the dough to rise.

在烘焙中，酵母的活性对于面团的发酵至关重要。

12.Nutritional supplements often contain yeasts due to their high vitamin content.

营养补充剂中常含有酵母，因为它们富含维生素。

13.Some yeasts are used in the production of beer and wine.

一些酵母被用于啤酒和葡萄酒的生产。

作文

Yeasts are fascinating microorganisms that play a crucial role in various biological processes and industries. These unicellular fungi are known for their ability to ferment sugars, which is essential in the production of bread, beer, and wine. The most common species of yeast used in baking is Saccharomyces cerevisiae, which is often referred to as baker's yeast. When added to dough, these yeasts (酵母) consume the sugars present and produce carbon dioxide and alcohol as byproducts. The carbon dioxide gas causes the dough to rise, creating a light and airy texture in baked goods. In addition to their importance in baking, yeasts (酵母) are also vital in the brewing industry. During the fermentation process, yeasts (酵母) convert sugars from grains into alcohol and carbon dioxide, resulting in the production of beer. Different strains of yeasts (酵母) are used to create various styles of beer, each contributing unique flavors and aromas to the final product. For instance, lager beers typically use bottom-fermenting yeasts (酵母), while ales are made with top-fermenting strains. Moreover, yeasts (酵母) are also employed in the winemaking process. Similar to brewing, yeasts (酵母) in wine fermentation convert the sugars in grape juice into alcohol. The choice of yeasts (酵母) can significantly influence the taste and character of the wine, making it an essential factor for winemakers. Some winemakers even use wild yeasts (酵母) that naturally occur on grape skins and in the winery environment, adding complexity to the flavor profile. Beyond food production, yeasts (酵母) have also found applications in biotechnology and research. They are used as model organisms in genetic studies due to their relatively simple genome and rapid reproduction rates. Scientists study yeasts (酵母) to understand fundamental biological processes, including cell division, metabolism, and gene regulation. Additionally, yeasts (酵母) are utilized in the production of biofuels, where they ferment biomass to produce ethanol, a renewable energy source. Despite their many benefits, it is essential to recognize that not all yeasts (酵母) are beneficial. Some species can cause spoilage in food products, leading to economic losses. Others may be pathogenic, posing health risks to humans and animals. Therefore, understanding the different types of yeasts (酵母) and their roles is crucial for both food safety and quality. In conclusion, yeasts (酵母) are remarkable microorganisms that contribute significantly to our daily lives through their roles in baking, brewing, winemaking, and biotechnology. Their ability to ferment sugars makes them indispensable in the food industry, while their use in scientific research highlights their importance in advancing our understanding of biology. As we continue to explore the world of yeasts (酵母), we uncover new possibilities for innovation and sustainability in various fields.

酵母是一种迷人的微生物，在各种生物过程和工业中发挥着至关重要的作用。这些单细胞真菌以其发酵糖分的能力而闻名，这在面包、啤酒和葡萄酒的生产中是必不可少的。用于烘焙的最常见酵母种类是酿酒酵母（Saccharomyces cerevisiae），通常被称为面包酵母。当添加到面团中时，这些酵母(酵母)会消耗存在的糖分，并产生二氧化碳和酒精作为副产品。二氧化碳气体使面团膨胀，从而在烘焙食品中创造出轻盈和空气感。除了在烘焙中的重要性，酵母(酵母)在酿酒行业也至关重要。在发酵过程中，酵母(酵母)将谷物中的糖转化为酒精和二氧化碳，从而产生啤酒。不同的酵母(酵母)菌株用于创造各种风格的啤酒，每种都为最终产品带来了独特的风味和香气。例如，拉格啤酒通常使用底部发酵的酵母(酵母)，而艾尔则使用顶部发酵的菌株。此外，酵母(酵母)在葡萄酒酿造过程中也被使用。与酿酒类似，酵母(酵母)在葡萄汁发酵中将糖分转化为酒精。酵母(酵母)的选择可以显著影响葡萄酒的味道和特征，因此对酿酒师来说是一个至关重要的因素。一些酿酒师甚至使用自然发生在葡萄皮和酿酒环境中的野生酵母(酵母)，为风味轮廓增添复杂性。除了食品生产，酵母(酵母)在生物技术和研究中也找到了应用。由于其相对简单的基因组和快速的繁殖速度，它们被用作遗传研究的模式生物。科学家研究酵母(酵母)以了解基本的生物过程，包括细胞分裂、代谢和基因调控。此外，酵母(酵母)还被用于生物燃料的生产，通过发酵生物质产生乙醇，这是一种可再生能源。尽管有许多好处，但必须认识到并非所有的酵母(酵母)都是有益的。一些种类可能导致食品产品的变质，造成经济损失。其他一些可能是致病的，对人类和动物构成健康风险。因此，了解不同类型的酵母(酵母)及其作用对于食品安全和质量至关重要。总之，酵母(酵母)是卓越的微生物，通过在烘焙、酿酒、葡萄酒酿造和生物技术中的作用，对我们的日常生活做出了重要贡献。它们发酵糖分的能力使它们在食品工业中不可或缺，而它们在科学研究中的应用则突显了它们在推动我们对生物学理解方面的重要性。随着我们继续探索酵母(酵母)的世界，我们发现了在各个领域创新和可持续发展的新可能性。