wild yeast 意味

• 野生酵母｛やせい こうぼ｝
  

例文

1. when the above is spit out and left as it is , wild yeast ferments sugar and create alcohol .
   それを吐き出して溜めておくと、野性酵母が糖を発酵してアルコールを生成する。
2. when the above is spit out and left as it is , wild yeast ferments sugar and create alcohol .
   それを吐き出して溜めておくと、野性酵母が糖を発酵してアルコールを生成する。
3. this is a primitive brewing method which brewed rice with wild yeast by using amylase and diastase which are amylolytic enzymes in saliva , and it is known that it is widespread in a broad area from east asia to the south pacific , and south and central america .
   これは唾液中の澱粉分解酵素であるアミラーゼ、ジアスターゼを利用し、空気中の野生酵母で発酵させる原始的な醸造法であり、東アジアから南太平洋、中南米という広い範囲に分布していることが知られている。
4. in various regions of southeast asia , there was a widespread primitive alcohol brewing method called " kuchikami no sake " (which literally means " chewed alcohol " ), in which people made alcohol by chewing boiled grains with saliva in their mouths in order to take in wild yeast from the air to ferment the grains and make alcohol .
   東南アジア各地には、煮た穀物を口で唾液と共に噛みつぶし、空気中から野生酵母を取り込んで発酵させて酒を造る、いわゆる日本酒口噛み酒という原始的な醸造法が広く存在した。
5. in the case of the yamaoroshi-haishi-mot , the utase means the following processes: lactobacillus and nitrate reducing bacteria that improve the taste of sake are slowly developed to produce lactic acid at about ph 3 .5 and to convert starch to sugar while the environmental temperature is kept low to prevent harmful wild yeast and bacteria that ruin sake from becoming active and growing .
   山卸廃止酛では、酒をまずくする有害な野生酵母や雑菌が活動・繁殖できないような低温に環境を保ちながら、乳酸菌・硝酸還元菌など酒をおいしくする有益な酵母や菌をゆっくりと繁殖させ、pH3.5前後で乳酸を生成させ、糖化作用を行なうことをいう。