A new technology was studied on extraction of trehalose from yeast by microwave cell disruption.

尝试了微波强化活性干酵母中提取海藻糖的新工艺.

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Besides , high - standard technical control also had higher requirements on active dry yeast and yeast quality.

酒精生产工艺的控制要求将进一步提高,对酿酒活性干酵母对酵母质量的要求也将更高.

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The temperature above or below 43℃ would damage yeast activity more or less.

随着温度的进一步升高或降低,活性干酵母的活性损失都有不同程度的增大.

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