fermentable

简明释义

英[fəˈmentəbəl]美[fərˈmentəbəl]

adj. 可发酵的；沸腾的

英英释义

单词用法

同义词

反义词

例句

1.The conditions of fermentable and enzymatic conversion of M14 were optimized.

对高活性突变株m 14的细胞转化和发酵转化条件进行优化。

2.Unprocessed % fermentable soy has been used as a diet staple by Asian countries for thousands of years.

亚洲国家把未加工的、可发酵的大豆作为主食饮食了数千年。

3.Fermented from rice, rice-koji (the mold used to convert the starch in rice into fermentable sugars), and water, and then pressed through a mesh (to strain away the solids and yield a clear beverage).

发酵用的大米、米曲(用来讲大米中的淀粉转化为可发酵糖)清水然后用网压滤(滤掉固体，产出清澈的酒水)。

4.They are mixed with water and incubated in a process called mashing. The insoluble material is then removed to yield the wort, a clear liquid containing fermentable sugars and other simple molecules.

它们与水混合并且在糖化工艺中经过一段时间的培养，然后将不溶性的物质除去以得到糖化醪，它是澄清液并含有可发酵糖和其它简单分子。

5.We will discuss fermentable fiber more in Part 5 of this series.

我们将会在这系列的部份5讨论沸腾的纤维更多。

6.Dr Wayne Fish, who led the team, found that 50 per cent of the fruit was fermentable into ethanol which could provide valuable fuel.

研究小组负责人韦恩·费什发现，50%的西瓜可发酵产生乙醇这种宝贵的燃料。

7.The yeast thrives on the sugars in the dough, converting them into alcohol and carbon dioxide during the fermentation process of the bread, making it rise due to the presence of fermentable 可发酵的 carbohydrates.

酵母在面团中的糖分上繁殖，在发酵过程中将其转化为酒精和二氧化碳，使面包因存在fermentable 可发酵的 碳水化合物而膨胀。

8.In brewing, the choice of grains can affect the amount of fermentable 可发酵的 sugars produced, which ultimately influences the beer's alcohol content.

在酿造中，谷物的选择会影响生成的fermentable 可发酵的 糖分的数量，最终影响啤酒的酒精含量。

9.Not all fruits contain fermentable 可发酵的 sugars; for example, some varieties of berries have lower sugar content.

并非所有水果都含有fermentable 可发酵的 糖分；例如，一些浆果的糖分含量较低。

10.During the production of yogurt, bacteria ferment fermentable 可发酵的 lactose into lactic acid, giving yogurt its tangy flavor.

在酸奶的生产过程中，细菌将fermentable 可发酵的 乳糖发酵成乳酸，使酸奶具有酸味。

11.The study focused on identifying fermentable 可发酵的 fibers that could improve gut health by promoting beneficial bacteria.

这项研究集中于识别能够通过促进有益细菌改善肠道健康的fermentable 可发酵的 纤维。

作文

In the world of food science and nutrition, the term fermentable refers to substances that can undergo fermentation, a process where microorganisms like yeast and bacteria convert sugars into alcohol or acids. This process is not only vital in producing various foods and beverages but also plays a significant role in our digestive health. Understanding what makes a substance fermentable can help us make better dietary choices and appreciate the complexity of our food systems. Fermentation has been used for thousands of years to preserve food and enhance flavors. Foods such as yogurt, sauerkraut, and kimchi are all products of fermentation, where the fermentable carbohydrates present in vegetables or dairy are transformed by bacteria into lactic acid, giving these foods their distinctive tangy taste. Similarly, in brewing beer, the fermentable sugars derived from grains are converted into alcohol and carbon dioxide by yeast, resulting in the beloved beverage enjoyed around the world. The significance of fermentable ingredients extends beyond just flavor and preservation. They also contribute to gut health. Many fermentable fibers found in fruits, vegetables, and whole grains serve as prebiotics, which feed beneficial gut bacteria. A healthy gut microbiome is essential for digestion, immune function, and even mental health. Therefore, incorporating fermentable foods into our diets can lead to numerous health benefits. However, not all carbohydrates are fermentable. Some, like certain types of starches and fibers, resist fermentation and pass through the digestive system largely unchanged. This distinction is important for individuals with specific dietary needs, such as those with irritable bowel syndrome (IBS), who may need to limit their intake of fermentable foods to avoid discomfort. Moreover, the concept of fermentable substances is crucial in the realm of sustainable food production. As we face global challenges such as climate change and food security, fermentation offers innovative solutions. By utilizing fermentable waste products from agriculture, we can create value-added products while minimizing food waste. For instance, fruit peels and vegetable scraps can be fermented to produce vinegar or biofuels, showcasing the versatility of fermentable materials. In conclusion, the term fermentable encompasses a wide array of substances that play a crucial role in our diets, health, and the environment. From enhancing flavors in our favorite foods to supporting gut health and offering sustainable solutions to food waste, understanding fermentable ingredients opens up a world of possibilities. As we continue to explore the benefits of fermentation, it is essential to recognize the importance of fermentable foods in our lives and to embrace them as part of a balanced diet. By doing so, we not only nourish our bodies but also contribute to a more sustainable future.

在食品科学和营养学的世界中，术语fermentable指的是能够经历发酵的物质，这一过程是微生物如酵母和细菌将糖转化为酒精或酸的过程。这个过程不仅对生产各种食品和饮料至关重要，还在我们的消化健康中发挥着重要作用。理解什么使得一种物质成为fermentable可以帮助我们做出更好的饮食选择，并欣赏我们食品系统的复杂性。 发酵已经被使用了数千年，用于保存食物和增强风味。像酸奶、酸菜和泡菜这样的食品都是发酵的产物，其中蔬菜或乳制品中的fermentable碳水化合物被细菌转化为乳酸，赋予这些食品独特的酸味。同样，在酿造啤酒的过程中，从谷物中提取的fermentable糖被酵母转化为酒精和二氧化碳，产生了全球喜爱的饮料。 fermentable成分的重要性不仅仅局限于风味和保存。它们还对肠道健康有贡献。许多存在于水果、蔬菜和全谷物中的fermentable纤维作为益生元，滋养有益的肠道细菌。健康的肠道微生物群对消化、免疫功能甚至心理健康至关重要。因此，将fermentable食品纳入我们的饮食中可以带来众多健康益处。 然而，并非所有碳水化合物都是fermentable的。有些，比如某些类型的淀粉和纤维，抵抗发酵并在消化系统中几乎不变。这一点对于有特定饮食需求的人来说很重要，例如那些患有肠易激综合症（IBS）的人，他们可能需要限制摄入fermentable食品以避免不适。 此外，fermentable物质的概念在可持续食品生产领域至关重要。随着我们面临气候变化和粮食安全等全球挑战，发酵提供了创新的解决方案。通过利用农业中的fermentable废弃物，我们可以创造附加值产品，同时减少食物浪费。例如，水果皮和蔬菜废料可以发酵生成醋或生物燃料，展示了fermentable材料的多功能性。 总之，术语fermentable涵盖了一系列在我们的饮食、健康和环境中发挥重要作用的物质。从增强我们最喜欢的食物的风味到支持肠道健康以及为食品浪费提供可持续解决方案，理解fermentable成分开启了一个可能性的大门。随着我们继续探索发酵的益处，认识到fermentable食品在我们生活中的重要性并将其作为均衡饮食的一部分是至关重要的。通过这样做，我们不仅滋养我们的身体，还为更可持续的未来做出贡献。