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Terminology in biological fermentation industry
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Basic data | Standard ID | GB/T 35945-2018 (GB/T35945-2018) | | Description (Translated English) | Terminology in biological fermentation industry | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X69 | | Classification of International Standard | 67.180.20 | | Word Count Estimation | 114,18 | | Date of Issue | 2018-02-06 | | Date of Implementation | 2018-09-01 | | Issuing agency(ies) | State Administration for Market Regulation, China National Standardization Administration | GB/T 35945-2018: Terminology in biological fermentation industry---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
Terminology in biological fermentation industry
ICS 67.180.20
X69
National Standards of People's Republic of China
New term bio-fermentation terminology
Published on.2018-02-06
2018-09-01 implementation
General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China
China National Standardization Administration issued
Content
Foreword III
1 Scope 1
2 Term 1
2.1 Product 1
2.1.1 Starch sugar 1
2.1.2 Enzyme Preparation 2
2.1.3 Amino acids and their derivatives, nucleosides 5
2.1.4 Organic acids and their derivatives 8
2.1.5 Yeast and yeast derived products 10
2.1.6 Polyol 13
2.1.7 oligosaccharides 14
2.1.8 Polysaccharide 15
2.1.9 Other 16
2.2 Production Process 17
2.2.1 Raw materials 17
2.2.2 strain 19
2.2.3 Medium 25
2.2.4 Fermentation 26
2.2.5 Post-processing 34
2.2.6 Other terms 37
2.3 Production equipment 37
2.3.1 General 37
2.3.2 Microbial culture 39
2.3.3 Fermentation 41
2.3.4 Separation and extraction 42
2.3.5 Product Forming 43
2.3.6 Online Monitoring 44
2.3.7 Packing 44
2.3.8 Analysis and testing 45
2.3.9 dedicated 46
2.3.10 Ancillary equipment 48
2.4 Product Quality 50
2.4.1 General term 50
2.4.2 Sample Collection 52
2.4.3 Sensory detection 53
2.4.4 Physical and chemical testing 54
2.4.5 Instrument Detection 57
2.4.6 Microbiological testing 60
2.4.7 Online detection 61
2.5 End Governance 61
2.5.1 General 61
2.5.2 Sewage treatment 62
2.5.3 Solid Waste Treatment 65
2.5.4 Waste gas treatment 66
2.5.5 Biogas power generation 67
2.5.6 Hazardous waste treatment 67
2.5.7 Test 67
2.6 Other 69
2.6.1 Strain chamber 69
2.6.2 Workshop 70
2.6.3 Ancillary facilities 71
Reference 72
Index 73
Chinese Pinyin Index 73
English corresponding word index 84
Foreword
This standard was drafted in accordance with the rules given in GB/T 1.1-2009.
This standard was proposed by the National Food Industry Standardization Technical Committee (SAC/TC64).
This standard is under the jurisdiction of the Industrial Fermentation Subcommittee of the National Food Industry Standardization Technical Committee (SAC/TC64/SC5).
This standard was drafted. Dalian University of Technology, Tianjin University of Science and Technology, Rizhao Jinhe Biochemical Group Co., Ltd., Linghua Group Co., Ltd.
Division, Yifeng Group Co., Ltd., Shandong Kaixiang Biochemical Co., Ltd., Wuhan Yuanda Hongyuan Co., Ltd., Qingdao Futai Group
Co., Ltd., Weifang Yingxuan Industrial Co., Ltd., Henan Lianhua MSG Co., Ltd., Luzhou Biotechnology (Shandong) Co., Ltd., Shandong
Lemon Biochemical Co., Ltd., Anhui COFCO Bio-Glat Lactic Acid Co., Ltd., Shandong Baisheng Biotechnology Co., Ltd., Jilin University, Tianjin City
Institute of Microbiology, Tangshan Tuopu Biotechnology Co., Ltd., Hangzhou Wahaha Group Co., Ltd., Shandong Zhaoguang Chromatography Separation Technology Co., Ltd.
Company, China Bio Fermentation Industry Association.
The main drafters of this standard. Li Xianyu, Li Xiaoyan, Chen Ning, Hou Yingmin, Wang Jin, Li Jianjun, Shu Guangzhi, Yang Yuling, Hu Xiuyu, Li Guizhen,
Zhang Wenwen, Liu Yuantao, Wang Daohui, Yu Qing, Gao Lidong, Ma Qinyuan, Zhao Yubin, Li Wenyou, Liu Yushan, Wang Jian, Wen Bing, Chen Zhiying, Guo Xiaofeng,
Zhang Chenglin, Wang Zhaoguang, Liu Jialan.
New term bio-fermentation terminology
1 Scope
This standard defines new biofermentation products, production processes, production equipment, product quality, end management and other related terminology.
This standard applies to the new bio-fermentation industry.
2 terms
2.1 Products
2.1.1 Starch sugar
2.1.1.1
Starch sugar starchchsugar
A type of carbohydrate formed by hydrolysis of starch or starch-containing material.
2.1.1.2
Monosaccharide
A carbohydrate consisting of a simple, non-hydrolyzable polyhydroxy aldehyde (ketone).
2.1.1.3
Double sugar disaccharide
A carbohydrate formed by the linkage of two monosaccharide molecules with glycosidic bonds.
2.1.1.4
Polysaccharide
A condensate of a polyhydroxy aldehyde (ketone) capable of producing 10 or more monosaccharides after hydrolysis.
2.1.1.5
Glucose glucose
A carbohydrate consisting of a polyhydroxy aldehyde of the formula C6H12O6.
2.1.1.6
Fructose fructose
A carbohydrate consisting of a polyhydroxyketone of the formula C6H12O6.
2.1.1.7
Xylose xylose
A polyhydroxy aldehyde having the formula C5H10O5.
2.1.1.8
Arabinose arabinese
A carbohydrate composed of polyhydroxy aldehyde, also known as aldose, having a molecular formula of C5H10O5.
2.1.1.9
Maltose maltose
A disaccharide linked by two D-glucose molecules via alpha-1,4-glycosidic linkages.
2.1.1.10
Maltodextrin maltodextrin
Water soluble dextrin
The starch or starch is used as a raw material to control the hydrolysis of products with a DE value of less than 20% by enzyme.
Note. Rewrite GB/T 28720-2012, definition 2.1.4.
2.1.1.11
Fructose-glucosesyrup
A sugar solution containing glucose and fructose produced by hydrolysis and isomerization of starch.
2.1.1.12
Glucose glucoseyrup
A glucose solution prepared by liquefaction or saccharification using starch or starch as a raw material, and an unpurified product.
Note. Rewrite GB/T 28720-2012, definition 2.1.1.
2.1.1.13
Maltose syrup maltosesyrup
Maltose solution obtained by liquefaction and saccharification using starch or starch as raw material, unpurified product.
Note. Rewrite GB/T 28720-2012, definition 2.1.2.
2.1.1.14
Cyclodextrin cyclodextrin
From the four D-()-glucopyranose, the α-1,4-glycosidic bond is connected end to end to form a cyclic oligosaccharide, which is the enzymatic cyclization of starch.
Into.
2.1.1.15
Starch molasses starchchmolasses
The thick liquid left by the concentrated liquid crystals, commonly known as syrup.
2.1.2 Enzyme preparation
2.1.2.1
Enzyme enzyme
A class of proteins produced by living cells that have the ability to catalyze specific chemical reactions.
Note. Rewrite GB/T 20370-2006, definition 3.1.
2.1.2.2
Enzyme preparation enzymepreparation
The catalytically active enzyme preparation after separation and processing.
Note. Rewrite GB/T 20370-2006, definition 3.2.
2.1.2.3
Single enzyme preparation singleenzymepreparation
An enzyme preparation having a single system name and having a specific catalytic effect.
Note. Rewrite GB/T 20370-2006, definition 3.14.
2.1.2.4
Complex enzyme complexenzyme
A preparation containing two or more single enzymes.
2.1.2.5
Substrate substrate
The substance that the enzyme catalyzes by the reaction.
[GB/T 20370-2006, definition 3.3]
2.1.2.6
Low temperature enzyme enzymeusedatlowtemperature
An enzyme having an optimum temperature for catalytic reaction below 30 °C.
Note. Rewrite GB/T 20370-2006, definition 3.4.
2.1.2.7
Normal temperature enzymes enzymeatedatnormaltemperature
The optimum temperature for the catalytic reaction is between 31 ° C and 50 ° C.
Note. Rewrite GB/T 20370-2006, definition 3.5.
2.1.2.8
Medium temperature enzyme mesophilicenzyme
The optimum temperature for the catalytic reaction is between 51 ° C and 90 ° C.
Note. Rewrite GB/T 20370-2006, definition 3.6.
2.1.2.9
High temperature enzyme thermostatenzyme
The optimum temperature for the catalytic reaction is above 91 °C.
Note. Rewrite GB/T 20370-2006, definition 3.7.
2.1.2.10
Acidase acidenzyme
An enzyme with a pH of ≤ 5.5 that is optimal for the catalytic reaction.
Note. Rewrite GB/T 20370-2006, definition 3.8.
2.1.2.11
Neutral enzyme
The optimum pH for the catalytic reaction is between 5.5 and 8.0.
Note. Rewrite GB/T 20370-2006, definition 3.9.
2.1.2.12
Alkaline enzyme alkalineenzyme
An enzyme with a pH of ≥ 8.0 that is optimal for the catalytic reaction.
Note. Rewrite GB/T 20370-2006, definition 3.10.
2.1.2.13
Oligomerase oligomericenzyme
An enzyme consisting of two or more identical or different subunits.
2.1.2.14
Enzyme activator enzymeactivator
A class of substances that bind to enzymes and enhance enzyme activity.
2.1.2.15
Enzyme inhibitor enzymeinhibitor
A substance that acts specifically on certain groups of the enzyme, reduces the activity of the enzyme, and even completely deactivates the enzyme.
2.1.2.16
Protease protease
A generic term for a class of enzymes that catalyze the formation of peptides and amino acids by peptide bonds in protein molecules.
2.1.2.17
--glucanase β-dextranase
An enzyme that catalyzes the hydrolysis of beta-glucan in the cell wall of a grain.
2.1.2.18
Pectinase pectase
A class of enzymes that catalyze the degradation of pectin.
2.1.2.19
Xylanase xylanase
A class of enzymes that catalyze the breakdown of xylan into xylose, usually containing beta-1,4-xylanase, beta-1,4-glucosidase, and alpha-D-galactose
Glycosylase.
2.1.2.20
Alpha-amylase α-amylase
It can catalyze the random incision of α-1,4-glucosidic bonds from the starch molecular chain to form short-chain dextrins of varying lengths and a small number of low molecules.
A sugar enzyme.
2.1.2.21
Saccharifying enzyme saccharifyingenzyme
A class of enzymes capable of catalyzing the formation of glucose by cleaving alpha-1,4- and alpha-1,6-glucosidic linkages from the non-reducing ends of the starch molecular chain.
2.1.2.22
--amylase β-amylase
It is capable of catalyzing the cleavage of α-1,4-glucose linkages from the non-reducing end of the starch molecular chain in units of disaccharides, and catalyzing glucose
An enzyme that transforms to form maltose.
2.1.2.23
Pullulanase pululanase
It is capable of catalyzing an enzyme which specifically hydrolyzes the α-1,6-glycosidic bond in the amylopectin branching point and excises the entire branched structure and forms amylose.
2.1.2.24
Alpha-acetolactate decarboxylase α-acetolactatedecarboxylase
An enzyme capable of catalyzing the decarboxylation of α-acetolactate to form acetoin, which accelerates the ripening of beer by rapidly reducing the content of diacetyl.
2.1.2.25
Cellulase celulase
A class of enzymes that catalyze the decomposition of cellulose to form oligosaccharides or monosaccharides, such as endo-β-glucanase, β-glucosidase, cellobiose
Enzymes, etc.
2.1.2.26
Glucosidase glucoseglucosyltransferase
It can catalyze the transfer of glucosyl group to the α-1,6-position of another glucose or maltose molecule to form isomaltose or panose
An oligosaccharide-like enzyme of a branched structure.
2.1.2.27
Phytase phytase
A class of enzymes that catalyze the hydrolysis of phytic acid and its salts to inositol and phosphate.
2.1.2.28
Lipase lypase
A class of enzymes that catalyze the hydrolysis of oils and fats to produce fatty acids, glycerol and mono- or diglycerides.
2.1.2.29
Glucose oxidase
An enzyme that specifically catalyzes the oxidation of β-D-glucose to gluconic acid and hydrogen peroxide.
2.1.2.30
Glucose isomerase glucoseisomerase
An enzyme capable of catalyzing the isomerization of D-glucose to form D-fructose.
2.1.2.31
--mannanase β-mannase
Capable of hydrolyzing mannooligosaccharides and mannan polysaccharides containing β-1,4-mannosidic linkages (mannan, galactomannan, glucomannan, etc.)
Endohydrolase.
2.1.2.32
Lactase lactase
An enzyme that catalyzes the hydrolysis of lactose to glucose and galactose.
2.1.2.33
Catalase catalase
An enzyme that catalyzes the decomposition of H2O2 into H2O and O2.
2.1.2.34
Cutinase
A class of enzymes that catalyze the degradation of keratin.
2.1.2.35
Glutamine transaminase
A class of transferases that catalyze acyl transfer reactions in protein molecules, resulting in covalent cross-linking between proteins.
2.1.2.36
Galactosidase galactosidase
A class of enzymes capable of catalyzing the hydrolysis of substances containing galactosidic linkages.
2.1.2.37
Chymosin chymosin
One that can specifically hydrolyze the peptide bond between phenylalanine (105)-methionine (106) in the κ-casein polypeptide chain in milk
Enzymes.
2.1.3 Amino acids and their derivatives, nucleosides
2.1.3.1
Amino acid aminoacid
A general term for a class of organic compounds having an amino group and a carboxyl group bonded to an α-carbon atom, and having the formula. H2NCHRCOOH.
Note. Rewrite GB/T 32687-2016, definition 3.2.
2.1.3.2
Protein amino acid proteinogenicaminoacid
A class of amino acids that make up the basic unit of a protein and are encoded by a codon.
Example. Lysine and the like.
[GB/T 32687-2016, Definition 3.3]
2.1.3.3
Non-proteinogenic amino acid
A class of amino acids other than protein amino acids and not encoded by a codon.
Examples. citrulline, ornithine, and the like.
Note. Rewrite GB/T 32687-2016, definition 3.4.
2.1.3.4
Aliphatic amino acid
The side chain group R is a class of protein amino acids of an aliphatic group.
Examples. alanine, proline, and the like.
[GB/T 32687-2016, definition 3.5]
2.1.3.5
Aromatic amino acid
The side chain group R is a class of protein amino acids of an aromatic group.
Examples. tyrosine, tryptophan, and the like.
[GB/T 32687-2016, definition 3.6]
2.1.3.6
Heterocyclic amino acid heterocyclicaminoacid
The side chain group R is a class of protein amino acids of an imidazole ring or an anthracene ring.
Example. Histidine.
[GB/T 32687-2016, definition 3.7]
2.1.3.7
Heterocyclic amino acid heterocycliciminoacid
A class of protein amino acids containing an imino group and a side chain group R is a pyrrole ring.
Example. Proline.
[GB/T 32687-2016, definition 3.8]
2.1.3.8
Non-polar amino acid
The side chain group R is a class of protein amino acids of a non-polar group.
Examples. leucine, phenylalanine, and the like.
[GB/T 32687-2016, definition 3.9]
2.1.3.9
Polar amino acid
The side chain group R is a class of protein amino acids of a polar group.
Examples. glycine, tyrosine, aspartic acid, and the like.
[GB/T 32687-2016, definition 3.10]
2.1.3.10
Branched chain amino acid branchedchainaminoacid
A class of protein amino acids having a branch on the side chain group R.
Examples. Isoleucine, valine, and the like.
2.1.3.11
Essential amino acid essentialaminoacid
The human body (or other vertebrate) itself cannot synthesize a class of protein amino acids that can only be taken from food.
Examples. tryptophan, phenylalanine, threonine, and the like.
Note. Rewrite GB/T 32687-2016, definition 3.11.
2.1.3.12
Conditional essential amino acid conditionalyessentialaminoacid
Semi-essential amino acid
Under certain conditions, the human body (or other vertebrate) itself can synthesize a class of protein amino acids that do not meet normal needs.
Examples. arginine, glutamine, and the like.
Note. Rewrite GB/T 32687-2016, definition 3.12.
2.1.3.13
Non-essential amino acid nonessentialaminoacid
A type of protein amino acid that the human body (or other vertebrate) can synthesize itself without taking in food.
Examples. serine, cysteine, and the like.
[GB/T 32687-2016, definition 3.13]
2.1.3.14
Amino acid derivative aminoacidderivatives
A class of substances formed by the combination of amino acids through a series of reactions.
Examples. N-acetylglycine, leucine methyl ester, hydroxyproline, and the like.
[GB/T 32687-2016, definition 3.14]
2.1.3.15
Peptide peptide
A compound formed by linking two or more amino acid residues via peptide bonds.
Note. Rewrite GB/T 32687-2016, definition 3.15.
2.1.3.16
Small peptide smalpeptide
A peptide containing less than 10 amino acid residues.
Examples. glutathione, proglycol dipeptide, and the like.
[GB/T 32687-2016, definition 3.16]
2.1.3.17
Polyamino acid polyaminoacid
A polymer formed by linking one or several amino acids via an amide bond.
Examples. polyglutamic acid, polylysine, and the like.
Note. Rewrite GB/T 32687-2016, definition 3.17.
2.1.3.18
Amino acid salt aminoacidsalt
A salt substance formed by reacting an amino group or a carboxyl group of an amino acid with an acid or a base, respectively.
Examples. lysine hydrochloride, sodium glutamate (monosodium glutamate) and the like.
[GB/T 32687-2016, definition 3.18]
2.1.3.19
Amino acid complex salt aminoacidcompoundsalt
A compound formed by an ionic bond between one amino acid molecule and another amino acid molecule (or carboxylic acid molecule).
Examples. L-arginine L-aspartate and the like.
[GB/T 32687-2016, definition 3.19]
2.1.3.20
Amino acid chelate aminoacidchelate
A compound formed by the coordination reaction of one or more amino acid molecules with a metal ion.
Examples. glycine chelated zinc, methionine chelated manganese, and the like.
[GB/T 32687-2016, definition 3.20]
2.1.3.21
Nucleoside nucleoside
A glycoside synthesized by a nitrogenous base and ribose.
2.1.3.22
Adenosine adenosine
A compound formed by adenine and D-ribose linked by a β-glycosidic bond, having the formula C10H13N5O4.
2.1.3.23
Guanosine guanosine
A compound obtained by linking guanine and D-ribose through a β-glycosidic bond, and has a molecular formula of C10H13N5O5.
2.1.3.24
Cytidine cytidine
A compound formed by linking cytosine and D-ribose through a β-glycosidic bond, having the formula C9H13N3O5.
2.1.3.25
Inosine carnine
9-D-ribofuranosine inosine, molecular formula C10H12N4O5.
2.1.4 Organic acids and their derivatives
2.1.4.1
Organic acid
An organic compound that is acidic and reacts with an alcohol to form an ester.
[GB/T 32098-2015, definition 2.1]
2.1.4.2
Monocarboxylic acid
A carboxylic acid having only one carboxyl group in the molecule.
Examples. acetic acid, gluconic acid, and the like.
[GB/T 32098-2015, definition 2.3]
2.1.4.3
Dicarboxylic acid dicarboxylic acid
A carboxylic acid having two carboxyl groups in its molecule.
Examples. succinic acid, malic acid, and the like.
[GB/T 32098-2015, definition 2.4]
2.1.4.4
Polycarboxylic acid
A carboxylic acid having two or more carboxyl groups in its molecule.
Examples. citric acid, aconitic acid, and the like.
[GB/T 32098-2015, definition 2.5]
2.1.4.5
Organic acid derivative organicacidderivatives
A class of substances formed by the combination of organic acids through a series of reactions.
Examples. acetic acid derivatives, lactic acid derivatives, and the like.
2.1.4.6
Acetate acetic acid
An organic monobasic acid having the molecular formula C2H4O2.
2.1.4.7
Acetic acid derivative aceticacidderivatives
A class of substances formed by the reaction of acetic acid through a series of reactions.
Examples. acetic anhydride, cellulose acetate, and the like.
2.1.4.8
Lactic acid lactic acid
2-hydroxypropionic acid, molecular formula C3H6O3.
2.1.4.9
Lactic acid derivative lacticacidderivatives
A class of substances formed by the combination of lactic acid through a series of reactions.
Examples. potassium lactate, ethyl lactate, and the like.
2.1.4.10
Gluconate gluconic acid
A sugar acid in which an aldehyde group in a glucose molecule is oxidized to form a carboxyl group, and has a molecular formula of C6H12O7.
2.1.4.11
Gluconic acid derivative gluconicacidderivatives
A class of substances formed by the reaction of gluconic acid through a series of reactions.
Examples. calcium gluconate, glucono-δ-lactone, and the like.
2.1.4.12
Pyruvic acid pyruvic acid
2-oxopropionic acid, molecular formula C3H4O3.
2.1.4.13
Kojic acid
5-hydroxy-2-hydroxymethyl-1,4-pyrone, molecular formula C6H6O4.
2.1.4.14
Succinic acid butanedioicacid
Succinic acid, molecular formula C4H6O4.
2.1.4.15
Malic acid malicacid
2-hydroxysuccinic acid, molecular formula C4H6O5.
2.1.4.16
Malic acid derivative malicacidderivatives
A class of substances formed by the reaction of malic acid through a series of reactions.
Examples. sodium malate, calcium malate, and the like.
2.1.4.17
Tartaric acid
2,3-dihydroxysuccinic acid. Molecular formula C4H6O6.
2.1.4.18
Tartaric acid derivative tartaricacidderivatives
A class of substances formed by the reaction of tartaric acid through a series of reactions.
Examples. sodium potassium tartrate, dihydroxytartaric acid, and the like.
2.1.4.19
Itaconic acid itaconicacid
2-methylene succinic acid, molecular formula C5H6O4.
2.1.4.20
Itaconic acid derivative itaconicacidderivatives
A class of substances that are formed by a series of reactions of itaconic acid.
Examples. itaconic anhydride, itaconic acid benzylamine polymer, and the like.
2.1.4.21
Fumaric acid
Fumaric acid
Fumaric acid, molecular formula C4H4O4.
2.1.4.22
Maleic acid maleicacid
Maleic acid, molecular formula C4H4O4.
2.1.4.23
Citrate acid citraconicacid
Methyl maleic acid, molecular formula C5H6O4.
2.1.4.24
Citric acid
2-Hydroxypropane-1,2,3-tricarboxylic acid, molecular formula C6H8O7.
2.1.4.25
Citric acid derivative citricacidderivatives
A class of substances formed by the reaction of citric acid through a series of reactions.
Examples. trisodium citrate, calcium hydrogen citrate, and the like.
2.1.4.26
Aconitate aconiticacid
Methylene succinic acid, molecular formula C6H6O6.
2.1.5 Yeast and yeast derived products
2.1.5.1
Yeast products yeastproducts
Yeast microbial products prepared by fermentation.
Note. Rewrite GB/T 32099-2015, definition 2.1.
2.1.5.2
Yeast derivative products yeastderivatedproducts
A product made from yeast, the main raw material, by autolysis, enzymatic hydrolysis, separation, concentration or drying.
[GB/T 32099-2015, definition 2.2]
2.1.5.3
Yeast fermentation power
The ability of baker's yeast to produce carbon dioxide by fermentation from an external nutrient source per unit time.
Note. Rewrite GB/T 20886-2007, definition 3.6.
2.1.5.4
Noodles with yeast baker'syeast
Baker's yeast
Yeast for food processing such as rice noodles.
Note. Rewrite GB/T 20886-2007, definition 3.1.
2.1.5.5
Alcoholic yeast alcoholyeast
Yeast for the production of alcoholic beverages.
2.1.5.6
Soy sauce with yeast soysauceyeast
Yeast for the fermentation of soy sauce and soy sauce products.
2.1.5.7
Eutrophic yeast yeast nutritionyeast
A yeast that enriches or metabolizes the special nutrients necessary for the body.
2.1.5.8
Dry yeast dryyeast
Yeast with a moisture content of less than 26%.
2.1.5.9
Highly active dry yeast highactivedryyeast
Dry yeast instantdryyeast
A yeast with high fertility and a moisture content of less than 6%.
Note. Rewrite GB/T 20886-2007, definition 3.5.
2.1.5.10
Active dry yeast activedryyeast
A yeast with a high fermenting power and a moisture content of less than 15%.
2.1.5.11
Semi-dryyeast semi-dryyeast
A yeast with high fertility and a moisture content of 15% to 26%.
2.1.5.12
Fresh yeast freshyeast
Pressed yeast compressedyeast
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