英语翻译为了检测不同保存条件下酒饼中菌种的差异,分析酒饼中各种微生物对酿酒发酵所发挥的作用,并且测定其微生物性能,如糖化

英语翻译
为了检测不同保存条件下酒饼中菌种的差异,分析酒饼中各种微生物对酿酒发酵所发挥的作用,并且测定其微生物性能,如糖化力、发酵力和酯化力.本实验还分别检测了真空包装,漏气普通包装和完全敞开三种不同环境中的酒饼的微生物生长情况.经过实验分析,结果显示：在酒饼中,主要存在5种酵母菌其发酵能力突出,是酿酒过程中发酵产生酒精的重要微生物；大概有3种霉菌和4种细菌在酿酒过程中起到主要的糖化作用,产生各种单糖,形成酒独特的口感；其中还存在大量微生物,包括细菌、酵母菌和霉菌,都有酯化作用,形成产品酒各种独特的风味.在真空包装,漏气普通包装和完全敞开三种不同环境中,霉菌在真空包装中量很少,在漏气普通包装中的量较多,而在完全敞开的环境中的量非常多,而且种类很多；酵母在三种不同环境中相差不大,反而在完全敞开环境中,量稍少；细菌在漏气普通包装中生长旺盛,在真空处于休眠状态,量不多,在完全敞开环境中量不如普通包装中的多.

In order to detect different preservation conditions over the cake strain differences,analysis of wine cake various microbes on wine fermentation the role played by,and determination of its microbial properties,such as the saccharifying power,esterifying fermentation power and force.The experiments also were measured in vacuum packaging,general packaging and the open air in three different environments in the wine cake of microbial growth.After experimental analysis,the results showed:in wine cake,there are mainly 5 kinds of yeast fermentation ability,is the wine during fermentation to produce alcohol important microorganisms; there are about 3species of Penicillium and4 kinds of bacteria in the brewing process to play the main role in the saccharification,resulting in a variety of monosaccharide,forming a unique taste of the wine; there are also a large number of microorganisms,including bacteria,yeasts and molds,have esterification,formed product wine variety of unique flavor.In the vacuum packaging,general packaging and the open air leakage of three kinds of different environments,mould in vacuum packaging of small amount of leakage,in ordinary packing in the amount of more,and in the open environment of the quantity is very much,and many different types; yeast in three different environments differ not quite,but in the open environment,volume slightly less; bacteria in leakage ordinary packing thrives,in a vacuum in a dormant state,amounts are not many,in the open environment quantity than ordinary packing in many.