Yeast, beer and fermentation: an opportunity to involve young students in biotechnology

机译：酵母，啤酒和发酵：一个让年轻学生参与生物技术的机会

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We have developed a 2-day lab-practice to present microbiology and biotechnology to science secondary school students. This initiative seeks to familiarize students with microbial physiology and fermentation technology and to stimulate debate between students and researchers. This project has strengthened the relationship between secondary school science (students and teachers) and university teachers and researchers.

机译：我们开发了2天的实验室实践，向科学中学生呈现微生物学和生物技术。该倡议旨在熟悉微生物生理和发酵技术的学生，并刺激学生和研究人员之间的辩论。该项目加强了中学科学（学生和教师）与大学教师和研究人员的关系。

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《International Conference on Environmental, Industrial and Applied Microbiology》|2009年||共4页
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作者
Javier Méndez Viera; Joan J. Guinovart; Josep M. Fernández-Novell;
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原文格式 PDF
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中图分类 Q939.9-532;
关键词
fermentation; yeast; secondary school students;

机译：发酵;酵母;中学生;

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专利

1. Decrease in Hydrogen Sulfide Content during the Final Stage of Beer Fermentation Due to Involvement of Yeast and Not Carbon Dioxide Gas Purging [J] . Kaneo Oka, Teruhiko Hayashi, Nobuya Matsumoto Journal of Bioscience and Bioengineering . 2008,第3期

机译：由于酵母的参与而不是二氧化碳气体的吹扫，啤酒发酵最后阶段的硫化氢含量降低
2. Yeast extract production using spent yeast from beer manufacture: influence of industrially applicable disruption methods on selected substance groups with biotechnological relevance [J] . Jacob Friedrich Felix, Striegel Lisa, Rychlik Michael, European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A . 2019,第6期

机译：酵母提取物使用来自啤酒制造的花费酵母：工业上适用的破坏方法对具有生物技术相关性的所选物质组的影响
3. Physiological Changes of Beer Brewer's Yeast During Serial Beer Fermentation [J] . Wang Jinjing, Ding Huajian, Zheng Feiyun, Journal of the American Society of Brewing Chemists . 2019,第1期

机译：啤酒连续发酵过程中啤酒啤酒酵母的生理变化
4. Yeast, beer and fermentation: an opportunity to involve young students in biotechnology [C] . Javier Méndez Viera, Joan J. Guinovart, Josep M. Fernández-Novell International Conference on Environmental, Industrial and Applied Microbiology . 2009

机译：酵母，啤酒和发酵：一个让年轻学生参与生物技术的机会
5. Exploring fermentation rate in beer and hard cider brewing. [D] . Rowell, Jamie Leigh. 2015

机译：探索啤酒和苹果酒酿造中的发酵速率。
6. Does Inter-Organellar Proteostasis Impact Yeast Quality and Performance During Beer Fermentation? [O] . Bianca de Paula Telini, Marcelo Menoncin, Diego Bonatto 2020

机译：啤酒发酵过程中组织间蛋白变性是否会影响酵母品质和性能？
7. Impact of the Long-Term Maintenance Method of Brewer's Yeast on Fermentation Course, Yeast Vitality and Beer Characteristics [O] . D. Matoulková, K. Sigler 2011

机译：啤酒酵母长期维修方法对发酵过程，酵母活力和啤酒特性的影响

Yeast, beer and fermentation: an opportunity to involve young students in biotechnology

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