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  •  Language: Swahili
      •  yeast[Edit] : Many species of unicellular fungi, most of which belong to the Ascomycetes and reproduce by budding. The genus Saccharomyces is used in brewing and winemaking because in low oxygen concentration it produces zymase, an enzyme system that breaks down sugars to alcohol and carbon dioxide. Saccharomyces is also used in bread-making. Some yeasts are used as a source of protein and of vitamins of the B group. (Source: ALL)
        •  Definition
          LanguageText
          BulgarianМного видове едноклетъчни гъби, повечето принадлежащи към Ascomycetes и размножаващи се чрез пъпкуване. Род Saccharomyces се използва в пивоварството и винарството, поради ниските концентрации на кислород, при които произвежда зимаза, ензимна система разб
          CastilianMuchas especies de hongos unicelulares, la mayoría pertenecientes a los ascomicetos y reproduciéndose floreciendo. El género Saccharomyces se utiliza en la elaboración de la cerveza y la vinificación debido a que con baja concentración de oxígeno produces la zimasa, un sistema de enzimas que reduce los azúcares en alcohol y dióxido de carbono. Los Saccharomyces también se utilizan en fabricación del pan. Algunas levaduras se utilizan como fuente de proteína y de vitaminas del grupo B.
          DutchAantal eencellige schimmels (ca. 700-1000), eukaryote micro-organismen waarvan de gewone biergist (= wijngist, = broodgist) (Saccharomyces cerevisiae) een bekende vertegenwoordiger is.
          EnglishMany species of unicellular fungi, most of which belong to the Ascomycetes and reproduce by budding. The genus Saccharomyces is used in brewing and winemaking because in low oxygen concentration it produces zymase, an enzyme system that breaks down sugars to alcohol and carbon dioxide. Saccharomyces is also used in bread-making. Some yeasts are used as a source of protein and of vitamins of the B group. (Source: ALL)
          French (France)Nombreuses espèces de champignon unicellulaire, la plupart appartenant aux Ascomycota et se reproduisant par bourgeonnement. Le genre Saccharomyces est utilisé en brasserie et en vinification car en environnement pauvre en oxygène elle produit de l'invertase, une enzyme qui casse le sucre en alcool et dioxyde de carbone. Saccharomyces est aussi utilisé dans la fabrication du pain. Certains levures sont utilisées comme source de protéines et de vitamines B. (Source: ALL)
          PolishSaccharomyces, grzyby saprofityczne, jednokomórkowe z klasy workowców, rozmnażające się przez pączkowanie; żyją na podłożu zawierającym cukier, wywołując w warunkach beztlenowych fermentację alkoholową
          SlovenianMnogo vrst enoceličnih zaprtotrosnic (glive), večina izmed njih pripada rodu ascomycetes, razmnožujejo se z brstenjem. Rod saccharomyces se uporablja za varjenje piva in izdelavo vina, saj v koncentraciji z malo kisika ustvari cimazo, skupino encimov, ki pospešuje alkoholno vrenje. Rod saccharomyces se uporablja tudi za vzhajanje testa. Nekatere vrste kvasa so uporabne tudi kot vir za pridobivanje beljakovin in vitaminov B. (Vir: ALL)
        •  Synonyms and translations
        •  Semantic annotations
        •  Class membership
          Class
          mycete
        •  Collection membership
          CollectionSource identifier
          GEneral Multilingual Environmental Thesaurus
          Mapping4ecb7a00-9ee8-102a-a03d-00137254351f
        •  Incoming relations
          Related toRelation type
          mycetehyponym