1)Saccharomyces cerevisiae酿酒酵母菌
1.Effect of high-voltage electrostatic field on Saccharomyces cerevisiae;高压静电场对酿酒酵母菌的作用研究
2.Study on the fermentation conditions of glutathion produced by Saccharomyces cerevisiae酿酒酵母菌产谷胱甘肽的发酵条件研究
3.This paper takes a haploid mutant T-27-12(αtrp~-ura~-)and its parent strain T-27(αtrp~-ura~-) of Saccharomyces cerevisiae as the research object.以酿酒酵母菌单倍体T-27(αtrp-ura-)及其耐盐突变株T-27-12(αtrp-ura-)为试验对象,考查了在高盐(25%NaCl)冲击条件下菌体生物量,并应用荧光偏振法对冲击条件下菌体细胞膜的流动性进行测定,试验数据表明:高盐冲击条件下T-27-12(αtrp-ura-)生物量明显高于T-27(αtrp-ura-),耐盐突变株T-27-12(αtrp-ura-)细胞膜的稳定性明显高于其亲株T-27(αtrp-ura-),说明T-27-12(αtrp-ura-)较其亲株有较强的抵御恶劣环境的能力,因而可以推断细胞膜的稳定性是耐盐突变株较其亲株有更强抵御高盐冲击的一个重要原因。
英文短句/例句
1.Screening of Stress Resistance Saccharomyces Cerveisiae Strains and Research of Vinification Characteristics抗逆性酿酒酵母菌株的筛选及其酿酒特性研究
2.Study on the fermentation conditions of glutathion produced by Saccharomyces cerevisiae酿酒酵母菌产谷胱甘肽的发酵条件研究
3.5.8S-ITS Region RFLP Analysis of Vitis.amurensis Rupr Wine Yeasts in Northeast China and Fine Wine Yeast Strains Selection;东北产区山葡萄酒酵母5.8S-ITS区RFLP分析和优良酿酒酵母菌株选育
4.Genetic Engineering of Saccharomyces Cerevisiae for Optimization of Glycerol Production;利用遗传工程方法构建高产甘油酿酒酵母菌株
5.Study on the Sedimentation Coefficient of Ribosomal RNA from Saccharomyces cerevisiae酿酒酵母菌核糖体RNA沉降系数的初步研究
6.Ultraviolet radiation mutagenesis of Saccharomyces cerevisiae and properties of mutant strains酿酒酵母菌的紫外诱变及其突变株的性能测定
7.Growth characteristics of yeast strain Hss-7 isolated from persimmon柿中分离酿酒酵母菌Hss-7生长特性研究
8.Influence of Saccharomyces cerevisiae population on controlling spoilage in orange juice酿酒酵母菌含量对控制橙汁腐败的影响
9.Genetic Diversity of Saccharomyces Cerevisiae Strains during the Spontaneous Fermentations of Wine from XinJiang and NingXia Regions新疆和宁夏地区葡萄自然发酵中酿酒酵母菌株遗传多样性分析
10.Strain Typing of Saccharomyces cerevisiae During Spontaneous Fermentation of Cabernet Sauvigon Wine赤霞珠葡萄酒自然发酵中酿酒酵母的菌株区分
11.EFFECTS OF SACCHAROMYCES CEREVISIAE ON THE MYCELIAL GROWTH OF MONASCUS SPP.酿酒酵母对红曲霉菌丝体生长的影响
12.Study on Conditions for the Protoplast Fusion between Saccharomyces Cerevisiae and Oenococcus Oeni酿酒酵母与酒酒球菌原生质体融合条件的研究
13.Construction and Fermentation of Flocculating Saccharomyces Cerevisiae for Ethanol Production;絮凝性酿酒酵母基因工程菌的构建与发酵
14.Brewing of Semi-sweet Yellow Rice Wine with Purebred Yeast纯种酵母发酵酿制善酿酒的工艺研究
15.The Study on Deletion of ald6 Gene in Saccharomyces Cerevisiae F;工业酿酒酵母F菌株a/d_6基因敲除的研究
16.Several Fine Brewer s Yeast Strain Screening and Their Pilot Scales;几株优良啤酒酿造酵母菌株的选育及其中试
17.Study of the Fusion of Bifidobacterium and Saccharomyces Cerevisiae Protoplast;双歧杆菌和酿酒酵母原生质体融合的研究
18.Study on the Methods for Screening of Fine Brewer s Yeast Strain;优良啤酒酿造酵母菌株选育途径的探讨
相关短句/例句
saacharomyces cereisiae酿酒酵母菌
1.The saacharomyces cereisiae in ethanol production from molasses treated by H.利用高压静电场辅以激光对甘蔗糖密工业生产用酿酒酵母菌进行处理。
2.In this paper, by analyzing the ethanol prepuced by Saacharomyces cereisiae irradiated by refrared CO_2 laser from molasses in Gas Chromatography, we have illustrated the results that CO2, laser can give rise to a mutagenesis effect Initially, we have screened several variation strains that produce ethanol abnormally.应用红外ＣＯ_２激光对甘蔗糖蜜工业性生产用酿酒酵母菌Ｓａｃｃｈａｒｏｍｙｃｅｓ ｃｅｒｅｖｉｓｉａｅ ＡＳ２。
3.The saacharomyces cereisiae in ethanol production from molasses treated by H.利用高压静电场辅以激光对甘蔗糖密工业生产用酿酒酵母菌进行处理。
3)non-Saccharomyces非酿酒酵母菌
1.26S rDNA RFLP analysis as a tool to characterize non-Saccharomyces yeasts;26S rDNA-RFLP分析在非酿酒酵母菌分类研究中的应用
4)an industrial strain of S.cerevisiae工业酿酒酵母菌
5)engineered strain of Saccharomyces cerevisiae酿酒酵母工程菌
1.In this paper,we introduced several techniques with Chinese own intellectual property rights,including straw pre-treating,mutation breeding of cellulose-producing strains,increasing cellulase activity,advanced biotechnology application,constructing engineered strain of Saccharomyces cerevisiae,fermentation processing and alcohol dehydrating.重点介绍了我国自主技术开发的秸杆预处理、产酶菌的诱变育种、纤维素酶活性提高技术、酶系组分的现代生物技术应用、酿酒酵母工程菌的构建和发酵工艺、酒精脱水等新技术应用,展望了秸杆生物转化酒精的可能的工业化途径。
6)Saccharomyces cerevisiae strain酿酒酵母菌株
延伸阅读
贝克氏酵母菌
[英文]：Baker yeast[解释]：又称布鲁尔（Brewer）氏酵母。子囊菌的酵母菌。即酿酒酵母的普通名称。
