1. Waste beer barm could be used to produce yeast extracts, nutrition condiment, polysaccharide of cell wall, SOD, FDP and feeding stuffs etc.

2. The comprehensive use of beer barm could not only achieve satisfactory economic benefits but also get obvious environmental benefits.

3. In this paper, the use of beer barm in the fields of food, feeding stuffs and biopharmacy was reviewed.

4. Ingredients: HA from tremella, natural essence from barm, squalane, and green tea factor, etc.

5. Barm cell concentration before beer filtration had direct effects on beer filtration speed, filtration efficiency and filtration costs.

6. The chitin microcapsule was synthesised by using chitin, barm and cheese in two steps.

7. Ingredients: essence from barm, arbutin , HA, and essence from fibroin, etc.

8. The effects of pressure fermentation on barm propagation, the formation and reduction of diacetyl, the formation of higher alcohols and esters, and beer taste were studied in the experiments.

9. Collagen, Hyaluronic Acid, the extract of Australe, Panax, Barm and Liquorice etc.

10. The key factor to influence barm cell concentration was yeast coherency.

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11. The contamination of wild barm would result in inferior beer quality.

12. TCP-friendly single rate multicast congestion control for streaming media applications called the Binomial congestion control at Receivers for Multicast (BARM) is proposed.

13. A tooth care clava for baby teeth growing or changing were made using flour, salt, barm, defatted milk powder and CaCO3 as main raw material.

14. Accordingly, adequate methods should be adopted for the examination of wild barm to achieve thorough understanding of contamination source and contamination degree.

15. Ingredients and Effect: The gel, full of many effective components like pure barm essence, vegetable molecule polymerized almond albumen, and natural moisturized element Haide Oil.

16. With the rapid development of biological separation techniques, beer barm is widely used in biopharmacy industry.

17. In this paper, the application of genetic engineering in the improvement of beer barm was introduced and its application foreground was described.

18. When I asked for leave from SZ Telstar Co. , Ltd, my colleagues told me that I'm a happy barm.

19. Managers should know the existed problem in beer brewing at any time and find the relative innovation and improvement methods of the management of barm.

20. The contaminant microorganism in beer brewing included mainly four categories as wild barm, bacteria, actinomyces and mold.

21. As one of the flavoring components and the important substance to barm cell formation, carboxylic acids are helpful for enzyme action.