P60第一段：
Alcoholic beverages are produced from a range of raw materials but especially from cereals, fruits and sugar crops. They include non-distilled beverages such as beers, wines, ciders, and sake. Disitlled beverages such as whisky and rum are produced from fermented cereals and molasses, respectively, while brandy is produced by distillation of wine. Other distilled beverages, such as vodka and gin, are produced from neutral spirits obtained by distillation of fermented molasses, grain, potato or whey. A variety of fortified wines are produced by addition of include sherries, port and Madeira wines.酒精饮料可由许多原料来生产，但以谷物、水果和糖料作物为主。酒类饮料包括非蒸馏饮料，如啤酒、葡萄酒、苹果酒和日本米酒。蒸馏饮料如威士忌和朗姆酒分别由谷物和糖浆发酵制得，而白兰地则是由葡萄酒蒸馏制得。其它蒸馏饮料，象伏特加和杜松子酒则由发酵糖浆、谷物、马铃薯或乳清所得的白酒经蒸馏制成。各种各样的强化葡萄酒是在葡萄酒中添加蒸馏的白酒使酒精含量提高到15－20％制成。著名的产品有雪梨白葡萄酒、波尔多红葡萄酒和马德拉烈性甜酒。
P60-61跨页段落：
The yeast-cell envelope contains a plasma membrane, a periplasmic space and a cell wall consisting mainly of polysaccharides with a small amount of peptide material. The wall component is a semi-rigid but solute permeable structure which provides considerably compressional and tensile strength to yeasts. Carboxyl groups of cell-wall peptides confer important flocculating characteristics on brewing yeasts, facilitating post-fermentation solid-liquid separation. Flocculation is thought to result from salt- bridge formation between calcium ions and these cell-wall carboxyl groups. 酵母细胞的包膜含有一层原生质膜，一个周质空间和一个细胞壁，细胞壁主要由多聚糖和少量肽物质组成。壁组分是半刚性的溶质透性构造，许多组胞壁的缩氨酸基团赋予酿造酵母以重要的絮凝特性，促进了后发酵的固液分离。絮凝被认为是由钙离子和这些胞壁羧基基团间形成盐桥的结果。
P65第一段
The wort is inoculated with yeast to give to give a count of about 107 cells per ml wort or greater if a faster fermentation rate is required. traditionally, top-fermenting yeasts, which ferment at 15-22℃ and tend to rise to the surface towards the end of fermentation and can therefore be skimmed off, were used in ale production. Yeasts, which ferment in the range 8-15℃ and which sink to the bottom towards the end of fermentation , were generally used in lager production. However, particularly with the introduction of large cylindro-conical shaped fermenters and centrifuges to brewing operations, the distinction between top-and bottom-fermenting yeasts has tended to disappear.
如果麦芽汁要获得更快的发酵效率，每毫升麦芽汁需接种107个或更多的酵母菌细胞。传统上，在啤酒的生产中，那些在15-22℃上面发酵的酵母菌在发酵结束的时候逐渐上升到表面，因此可以将其从表面除去。而在8-15℃发酵并在发酵结束的时候沉到底部的酵母菌被广泛应用于啤酒生产。然而，在使用圆锥形状的发酵罐和离心机来酿造操作时，就没有上面发酵和下面发酵的区别了。
P67-68跨页段
Freshly-fermented beer requires a variety of treatments before it is finally packaged for distribution. Maturation involves a secondary fermentation by the residual yeast which is transferred in the beer from the primary fermenter. During this process,beer diacetyl and small amounts of residual maltotriose are assimilated and concentration of some esters increases. Carbon dioxide, produced from the secondary fermentation, or sparged carbon dioxide, helps purge the beer of oxygen, h2s and unwanted volatiles. Additives for haze clarification, flavor aroma and colour adjustment, foam stability enhancement and microbiological stability are sometimes incorporated. The time and temperatures used vary from brewery to brewery. Usually low temperatures, 2-6℃, are used over a storage period ranging from 4 days to 4 weeks.
分装前，新鲜的啤酒需要各种各样的处理。从初发酵罐转移到主发酵罐的残余酵母的成熟要经过二次发酵。在这个过程中,啤酒双乙酰和少量残余麦芽三糖吸收及一些酯的浓度增加。二氧化碳,产自二次发酵、二氧化硫、二氧化碳,帮助清除啤酒的氧气,硫化氢和不必要的挥发物。添加剂对澄清,味道香气和颜色调整,泡沫稳定性增强和微生物稳定性有时也被包含。使用的温度从啤酒厂到啤酒厂是不一样的。通常低的温度下如2 - 6℃,要存储4天到4周。
P68第三段：
醋是乙酸的水溶液，她是通过氧化酒精的水溶液发酵产生。微生物代谢过程涉及到通过乙醇脱氢酶将乙醇转化成乙醛和通过乙醛脱氢酶的水化将乙醛转化成醋酸。
P68最后一段
After lagering the beer contains microbial cells, proteinaceous precipitates and colloidal matter, which are separated out by a variety of processes including flocculation, centrifugation and filtration. Microbiological stability is achieved by sterile filtration and /or by pasteurization.
用各种不同的分离过程,包括絮凝、离心和过滤来分离在啤酒贮藏过程中含有的微生物细胞、蛋白质沉淀物和胶体物质。微生物的稳定性是通过无菌过滤和巴氏灭菌实现的。
P74第一段：
The flavour-enhancing properties of sodium glutamate were discovered in Japan at the start of the twentieth century and a fermentation process for its production by Corynebacterium glutamicum currently supplies and annual world market of about 400 000t.
在二十世纪初，谷氨酸钠的鲜味增强作用在日本被发现，目前通过谷氨酸钠棒状杆菌发酵来生产，每年可以提供世界市场大约400000t。
P75第二段：
Even in the presence of excess biotin, glutamic acid producing bacteria, grown in
the presence of penicillin, can accumulate large amounts of glutamate. Penicillin inhibits bacterial cell-wall synthesis and the enhanced accumulation of glutamate is thought to result from the formation of swollen cells with weakened cell walls, resulting in damage to the permeability barrier of the cell membrane. 在青霉素存在下的谷氨酸生产菌，在过量生物素存在的条件下也能积累大量的谷氨酸盐。青霉素抑制细菌细胞壁的合成，导致了肿胀细胞的形成，消弱了细胞壁，破坏了细胞 膜的渗透障碍，提高谷氨酸盐的积累 P75最后一段：
Under optimized conditions for glutamate production from hexose, the Embden-Meyerhof-Parnas pathway predominates, channeling carbon precusors into the tricarboxylic acid. The NADPH + H+ formed in the oxidative decarboxylation(氧化脱羧) of isocitrate (异柠檬酸盐) to α-ketoglutarate provides the reduced co-factor which together with NH3 is required for conversion of α-ketoglutarate to glutamateby glutamate dehydrogenase. Commercial glutamic acid-producing strains lack the tricarboxylic acid cycle enzyme α-ketoglutarate dehydrogenase and consequently, in the absence of NH4+ ions but with sufficient oxygen, α-ketoglutarate acid accumulates. Krebs cycle (克雷布斯循环，即三羧酸循环)intermediates, required for replenishment of oxaloacetate needed for the citrate synthase condensation reaction and other cell reactions, are supplied by efficient anaplerotic reaction and other cell reactions, are supplied by efficient anaplerotic reactions. Phosphoenolpyruvate carboxylase plays an important role in the carboxylation of phosphoenolpyruate to form oxaloacetate. Alternatively, the Krebs cycle intermediates may be replenished by the operation of the glyoxylate cycle. Stoichiometrically 1mole of glutamate is produced from 1.4 mole glucose when the glyoxylate cycle is involved whereas the pathway involving carbon dioxide fixation by producing 2 moles glutamate per mole of glucose. In order to increase the efficiency of conversion, some mutants have been introduced which have decreased levels of the glyoxylate cycle enzyme, isocitrate lyase. The metabolic pathway for production of glutamate from glucose is summarized in Fig.1.
对己糖生产谷氨酸进行优化条件 控制EMP途径是最关键的, 其是连接糖转化成三羧酸的桥梁。 在异柠檬酸盐氧化脱羧转化成a酮戊二酸时形成的NADPH和氢离子提供了减少与NH⒊共同协同作用的协同因子，这些对a酮戊二酸通过谷氨酸盐脱氢酶转化为谷氨酸盐是必须的。而商品化的谷氨酸生产菌缺乏三羧酸循环酶a酮戊二酸脱氢酶，因此在缺乏NH4＋，但是有充足的氧时，a酮戊二酸积累。三羧酸循环高效的补偿反应需要补充草酰乙酸按，在柠檬酸合成酶的作用下，进行缩合反应和其他细胞反应。磷酸烯醇丙酮酸羧化酶对磷酸烯醇丙酮酸转化形成草酰乙酸起到重要作用。还有一条途径，通过乙醛酸循环的代谢也可以补充三羧酸循环的中间产物。 化学计算出，通过乙醛酸循环，1.4摩尔葡萄糖可转化成1摩尔谷氨酸，但该途径通过固定二氧化碳时，每摩尔葡萄糖可生产2摩尔谷氨酸。为增加谷氨酸的转化效率，人们通过采用一些可降低柠檬酸裂解酶的水平的突变体。从葡萄糖生产谷氨酸的代谢途径图总结于图1中。
P81第一段：
Yogurt is another well-known fermented dairy product that forms an important part of the human diet in many parts of the world. 酸奶是一种众所周知的发酵乳制品，世界上很多地方已经成为人类食物重要的一 部分。
In the United States alone, sales figures indicated that more than 565 million pounds of this fermented dairy product were sold. 1979 仅在美国 1979 年，酸奶消费数据表明已经大大超过了 565 百万磅。Depending on the system of manufacture and the nature of the coagulum, yogurts may be classified as being of two main types, set or stirred. 根据生产工艺和产品凝固的特性，酸奶分为凝固型和搅拌型。 Tow lactose-fermenting bacteria , lactobacillus bulgaricus and streptococcus thermophilus , are used as the starter culture to make yogurt . 2种束状乳糖发酵菌：保加利亚乳酸杆菌和嗜热链球菌被用作酸奶制作的培养菌种。Equal numbers of L.bulgaricus and S.thermophilus are desirable for flavor and texture production .等量的保加利亚乳酸杆菌和嗜热链球菌（生产出的）产品风味和质感是最佳的The lactobacilli grow first, liberating the amino acids glycine and histidine and stimulating the growth of streptococci.乳杆菌先生长，释放甘氨酸和组氨酸，并能够刺激链球菌的生长。The production of the characteristic flavor by the aforementioned cultures is a function of time as well as the sugar content of the starting yogurt material .由上述菌种产生的独特风味是时间与酸奶发酵物质含糖量的函数。 P89:
1.The resulting pressed grape juice ,called must,can be fermented naturally ,as is done in Europe ,by the enzymatic activity of wild yeasts that grow on the grapes.压榨葡萄所得的汁液，也就是葡萄汁，可以利用生长在葡萄上的酵母的酶的活性进行自然发酵，像欧洲的做法那样。
2.when the fermentation is compete ,as determined by the alcohol content of a sample ,the wine is placed in vats to classify and age.当发酵完成时，葡萄酒装进桶中进行澄清和老化，发酵是否完成，是由样品酒精含量决定的。
3.Must from both red and white wine grapes is white and is used to produce white wine .Red wines are made by allowing the fermentation to proceed in the presence of red grape skins.葡萄汁来自于红葡萄和白葡萄，白葡萄汁用来生产白色葡萄酒。红葡萄酒是由发酵过程中允许葡萄皮的存在而来的。
4.Certain wines are also distinguished from others on the basis of sweetness .In dry wines,for example, most or all of the sugar is Metabolized during fermentation.In sweet wine,fermentation is stopped while some sugar still remains in the product.某些葡萄酒是基于甜度来区别于的，在干葡萄酒中，例如，大部分或全部的糖在发酵过程中被转化，在甜葡萄酒中，当酒中还含有一些糖的时候发酵就停止了。 5.Since yeasts cannot survive in wines that are more than 15% alcohol,most table wines contain 10% to 12%.由于酵母在酒精含量超过15%的葡萄酒中不能存活，所以大多数的开胃酒的酒精含量在10%——12%。
P97第1、2、3、4段：
Various techniques are used to determine the numbers and kinds of microorganisms and their products in foods. These methods include direct microscopic counts for both living and dead cells, standard plate counts, specific
staining procedures, immunological tests for enzymes and other microbial products,isolation and biochemical identification and statistical determinations for living cells.Table 1 lists bacteria that are considered to be indicators of potential human or lecal contamination and alse bacteria that are considered to be indicators of post-heat-processing contaminatio。 各种技术被用来确定微生物的种类和数量,以及他们在食品中的产物。这些方法包括对活着的和死去的细胞直接显微计数,标准的平板计数,特定的染色程序、酶的免疫学测试和其他微生物产品、生理和生化鉴定和对活细胞的统计决定。表1列出了细菌被认为是前在的人类或者粪便污染的标志,也被认为是后加热处理污染的指标。
膜过滤已经成为确定水及饮料中细菌数量一种选择方法，因为这个技术有很多超越了其他技术方法的优势，尽管有很多优势，膜过滤仍然有缺点，这些缺点已经阻止了它对食品微生物的应用。这些包含了很多食品的趋势，尤其是乳制品，它能阻塞过滤时膜上的小孔，这一局限性就确定了在优质（这个词翻译得不确定）微生物区系中一种明确的微生物群的数量，在膜表面残留的食品粒子，这就妨碍了精确菌落的计数。
相对而言，对这些问题的便宜的方法，就是通过对食品样本的粗滤去阻止食物粒子沉积在膜表面，用合适的酶的作用处理被检测的食物。 一个可靠的膜过滤系统对食品微生物学是非常重要的，它有很多超过其他技术的优势，例如可通入大量样本容量检测低数量的微生物，水溶性原料的移走如涉及微生物的生长的这样的种类，没有来自融化的琼脂的温度的威胁，并且可获得更多快速的结果。
p114-115Sensory Assessment of Flavor：
最常见的方法分析包括对映选择气相色谱法结合质谱分析.
对于本地风味质量的组成，分析了分子后，必须在实质性的浓度和最小变形量，阻隔他们从食物的来源。
提取通常是通过真空蒸馏和高挥发性化合物在水中浓缩 ，有机溶剂可以用于分离有机化合物,但这将更难提取任何极性化合物,有机化合物将更能溶于水。 用惰性气体 氮气，二氧化碳通过样本并吸附样本中挥发性物质，施加在多孔性多聚体介质上，就可以把混合物中的固体和液体样本分离。这种多孔性多聚体结构可以通过光谱测定法确定。
P120螯合剂
这些被用来转移金属离子的添加剂通过形成化合物（或混合物）和改变离子的性能来进行催化氧化的。
例如，海产品中含有大量的Mg2+,可以再贮存期间与磷酸铵相互作用，形成通常被误认为成玻璃渣的MgNH 4PO4·6H2O.一些螯合剂，如EDTA被用来螯合镁离子,以防止一些反应的发生。
螯合剂也被用来与铁、铜、锌螯合，通过与硫化物反应，最终使产品变色。
P121天冬氨酸（Aspartame）：
阿斯巴甜有一个相对甜蜜值是200，这个二肽有个商品名叫纽甜，而且每年有10000吨在孟山都公司生产制造。它被发现可以用于很多碳酸饮料，但是在这些酸性条件下不是太稳定，尤其是在高温条件下。然而，这种流失的速率是依赖
分级和pH值的。
阿斯巴甜是容易水解的,可能发生在甲基酯、苯丙氨酸、或肽键之间的两种氨基酸,这引发了进一步的化学反应。
在高温和中性偏碱性的条件下，非质子化氨基基团可能发生分子内缩合反应。
阿斯巴甜蜜的产品必须标记来表示他们的苯丙氨酸含量，以尽可能让多的人被认为表现出不良反应作为它的后果。
P141第一段：
The concept of food safety has many facets. Perhaps the most obvious, and certainly the most prevalent problem of food safety is microbiological food poisoning. This is a serious problem in nearly every country, but another aspect of food safety is primarily concerned with chemicals. Some chemicals should be there and some should not. Chemicals in our food supply come from six sources. These are industrial accidents, intentional fraud, natural compounds, food additives, pesticides, and environmental pollutants. All require a different concept of food safety a different approach.
食品安全的概念是涉及多方面的。食品安全最明显也最普遍的问题是微生物性食物中毒。几乎在每个国家这都是一个严重的问题，食品安全的另外一个方面主要是和化学物质有关。 有些化学物质应该存在于食品中，有些不应该存在于食品中。食品中的化学物质来自6个方面，即工业事故、故意造假、天然化合物、食品添加剂、杀虫剂和环境污染物。所有这些都要求食品安全有一个不同的概念，并采取不同的措施。
P142第一段：
Aflatoxin, a known carcinogen of high potency, is the product of a mold that occurs on peanuts and cereal grains, particularly in climates of high temperature and humidity. Herbal teas contain a number of potentially harmful substances; some of them, such as the alkaloid symphytine in comfrey tea, are carcinogens. Fortunately, none of these occur in amounts that would be harmful at normal levels of use。 黄曲霉毒素是一种产生于花生和谷物的众所周知的高致癌物，特别是在高温和高湿条件下（更容易产生）。 草药茶类含有许多潜在的有害物质，它们中如雏菊茶中的生物碱西非定（symphytine）就是致癌物质。幸运的是，在正常的使用水平，它们是不会产生毒害的。
P143第一段：
Environment pollutants in land, air, and water can appear in food. Examples are lead from gasoline, cadmium from industrial metal plating, mercury in fish, from naturally occurring mercury in the ocean etc.
土壤、空气和水中的环境污染物都可能在食品中出现。例如，来自汽油中的铅、工业金属电镀中的镉、鱼体中的汞（来自海洋中天然存在的汞）等等。