barm
英 [bɑːm]
美 [bɑrm]
- n.イースト; イーストの泡（モルト?リカー発酵中に表面に上がる）。
英語の語源
- barm (n.)
- Old English beorma "yeast, leaven," also "head of a beer," from Proto-Germanic *bermon- (cognates: Dutch berm, Middle Low German barm), from PIE root *bher- (4) "to cook, bake" (cognates: Latin fermentum "substance causing fermentation," Sanskrit bhurati "moves convulsively, quivers," Middle Irish berbaim "I boil, seethe;" see brew (v.)).
例文
- 1. The key factor to influence barm cell concentration was yeast coherency.
- 濾過前の酒液酵母細胞濃度に影響を与える重要な要素は酵母の凝集性である。
- 2.The contamination of wild barm would result in inferior beer quality.
- 野生酵母汚染はビール品質の問題を引き起こす。
- 3.Collagen，Hyaluronic Acid，the extract of Australe，Panax， Barm and Liquorice etc.
- コラーゲン、ヒアルロン酸、霊芝抽出液、人参抽出液、酵母抽出液、甘草抽出エキスなど。
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