1) yeast
[英][ji:st] [美][jist]
酵母菌
1.
Study on fermentation properties of yeast isolated from apple peel;
从苹果皮中分离的酵母菌发酵性能的研究
2.
Treatment of cassava alcohol wastewater by yeast;
应用酵母菌处理木薯酒精废液的试验研究
3.
Treatment of High-Strength Syrup Wastewater by Yeast;
酵母菌处理高浓度果汁废水的研究
2) yeasts
酵母菌
1.
Risk Factors and the Resistance of Nosocomial Infection Caused by Yeasts;
酵母菌医院感染的危险因素与耐药性分析
2.
In-vitro Activities of Allicin and Fluconazole Against Yeasts of Nosocomial Infection;
大蒜素、氟康唑对医院感染酵母菌的体外抗菌活性研究
3.
Isolation and identification of yeasts from apple;
苹果原料中酵母菌的分离鉴定
3) microzyme
['maikrəuzaim]
酵母菌
1.
Examination of Mould and Microzyme in Sugar;
食糖中霉菌及酵母菌的检测
2.
The processing technique of microzyme in vinegar process;
食醋生产中酵母菌液的制备
3.
High protein feedstuff was produced by the fermentation of waste spent grains (microzyme used as producing bacteria) and the effects of various production conditions on crude protein content of fermenting product were investigated.
以大曲酒丢糟为主要原料,以酵母菌为生产菌进行丢糟发酵,考察各种培养条件对发酵产物粗蛋白含量的影响,并采用正交实验,得到饲料最佳发酵生产工艺条件。
4) Saccharomyces cerevisiae
酵母菌
1.
Effect of pressure on trehalose biosynthesis and viability of Saccharomyces cerevisiae;
压力对酵母菌及其海藻糖生成的影响
2.
Effects of feeding method on production of glutathione by Saccharomyces cerevisiae;
补料方式对酵母菌生产谷胱甘肽的影响
3.
By-products of Ethanolic Fermentation Effect on the Growth of Saccharomyces cerevisiae;
酒精发酵副产物对酵母菌生长的影响
5) saccharomycete
[英][,sækərəu'maisi:t] [美][,sækəro'maɪsit]
酵母菌
1.
A Design of the High Valid Saccharomycete Culture;
一种高效的酵母菌培养基的设计
2.
Breeding of Saccharomycete on Resist High Alcohol;
高酒精耐受力酵母菌菌种的选育
3.
This article designs the method of separating saccharomycete from nature as well as determining its ferment capacity(anthanol output) and the methanol in the products of ferment.
设计了分离酵母菌和测定其发酵力(乙醇度)及甲醇含量的方法,初步选育出发酵力较好而甲醇含量较低可作为生产用的乙醇发酵酵母菌菌株。
6) yeast
[英][ji:st] [美][jist]
酵母菌;酵母
补充资料：酵母菌
分子式：
分子量：
CAS号：
性质：一类重要的发酵微生物。体呈圆形或椭圆形，内有胞核、液胞和颗粒体物质。一般以出芽繁殖，有的以二等分裂等方式繁殖，能分解碳水化合物成乙醇和二氧化碳等。广布于自然界，特别在葡萄等水果和蔬菜上。在生产方面常利用的有面包酵母菌、酒精酵母菌、葡萄酒酵母菌、啤酒酵母菌、饲料酵母菌等。有些酵母菌能合成维生素。供医药用。
分子量：
CAS号：
性质：一类重要的发酵微生物。体呈圆形或椭圆形，内有胞核、液胞和颗粒体物质。一般以出芽繁殖，有的以二等分裂等方式繁殖，能分解碳水化合物成乙醇和二氧化碳等。广布于自然界，特别在葡萄等水果和蔬菜上。在生产方面常利用的有面包酵母菌、酒精酵母菌、葡萄酒酵母菌、啤酒酵母菌、饲料酵母菌等。有些酵母菌能合成维生素。供医药用。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条