fermentation of sugarとは 意味・読み方・使い方

However, the sugar (unfermentable sugar) which is not used for fermentation is contained in the moromi and remains unchanged, and therefore even in case of complete fermentation, it does not happen that no sugar remains at all.発音を聞く 例文帳に追加

なお、醪には醗酵に使われない糖分（非醗酵性糖分）も含まれており、それは残るので、たとえ完全醗酵させても醪から糖分がまったくなくなるわけではない。 - Wikipedia日英京都関連文書対訳コーパス

The invention relates to the lactic fermentation drink obtained by inoculation of Lactobacteriaceae to a medium containing sugar cane squeezed juice or brown sugar and milk feedstock, and then carrying out the lactic fermentation.例文帳に追加

サトウキビ搾汁液または黒糖と乳原料とを含有する培地に、乳酸菌を接種し、次いで、乳酸発酵させることにより得られるサトウキビ乳酸発酵飲料。 - 特許庁

The method for producing a beer-flavored alcoholic beverage includes adding a liquid sugar having a color in a range of (a) of 45-60 and b of 40-60 as a sugar source to a liquid before fermentation and carrying out fermentation.例文帳に追加

色彩がａ：４５〜６０およびｂ：４０〜６０の範囲内である液糖を糖源として発酵前液に添加して発酵を行うことを特徴とする、ビール風味アルコール飲料の製造方法。 - 特許庁

A pineapple juice is extracted in a natural sugar solution containing a lot of sugar, e.g. a concentrated liquid of Saccharum officinarum or the muscovado liquid, and the obtained solution is fermented at normal temperature by adding microorganisms for fermentation, e.g. lactic acid bacterium to the solution.例文帳に追加

糖分を多く含む天然糖液中でパイナップルの搾汁を行い、その溶液に醗酵用の菌類を加えて常温醗酵させる。 - 特許庁

This method for producing lactic acid is provided by setting <120 g/L and >50 g/L sugar concentration of culturing liquid filled in a fermenting vessel, maintaining 60-10 g/L sugar concentration reduced accompanying with the progress of the fermentation by the afterward addition of the sugar so as to be able to accumulate an extremely high concentration of lactic acid in the fermentation-culturing liquid.例文帳に追加

発酵槽に仕込む培養液の糖質濃度を１２０ｇ／Ｌ未満５０ｇ／Ｌ超とし、発酵につれて減少する糖質濃度を糖質の後添加によって６０〜１０ｇ／Ｌに維持することにより、極めて高濃度の乳酸を発酵培養液中に蓄積できる。 - 特許庁

To provide a device and method for rapidly and easily measuring such fermentation information as the extract content of wheat juice, degree of genuine final fermentation, genuine non-fermentation extract content, and fermentation sugar composition with high-level reproducibility.例文帳に追加

麦汁のエキス分含量、真正最終発酵度、真正非発酵エキス分含量、発酵性糖組成といった発酵情報を迅速かつ簡便に、更に高水準の再現性をもって測定することが可能な装置及び方法を提供すること。 - 特許庁

Liquors produced by fermentation of the following ingredients: sugar (only stipulated in government ordinances), malted rice and water (kokuto shochu).発音を聞く 例文帳に追加

砂糖（政令に掲げるものに限る）、米こうじ及び水を原料として発酵させたもの（黒糖焼酎）。 - Wikipedia日英京都関連文書対訳コーパス

Sugar serving as a source of fermentation is added to cheese whey discharged during cheese production, and after sterilization is immediately carried out, fermentation is effected using Saccharomyces cerevisiae TENSAI strain, and sterilization is further carried out.例文帳に追加

チーズ製造で排出されるチーズホエーに発酵源として糖類を添加し、直ちに殺菌後、サッカロマイセス・セレビシエTENSAI株を用いて発酵させ、更に殺菌する。 - 特許庁