1) Saccharoinyces uvarum SW-58
葡萄汁酵母
1.
Saccharoinyces uvarum SW-58 is isolated from the microorganisms preserved in our laboratory.
对实验室保藏菌种进行筛选,得到一株葡萄汁酵母Saccharoinyces uvarum SW-58,能够催化还原4,4,4-三氟乙酰乙酸乙酯生成(R)-4,4,4-三氟-3-羟基丁酸乙酯。
2.
Saccharoinyces uvarum SW-58 producing TFAAE reductase with high enantioselectivity w.
本文对微生物法不对称催化还原4,4,4-三氟乙酰乙酸乙酯(TFAAE)生成(R)-4,4,4-三氟-3-羟基丁酸乙酯((R)-TFHBE)进行了研究,其成果如下: 从市场上购得的活性干酵母及本实验室保藏的微生物菌株中,经初筛、复筛,获得一株产TFAAE还原酶的菌株葡萄汁酵母Saccharoinyces uvarum SW-58,该菌产酶稳定,所得TFHBE的摩尔转化率较高,立体选择性较好。
2) Saccharomyces uvarum
葡萄汁酵母
1.
Screen of Saccharomyces uvarum with the ability of utilizing melibiose
利用蜜二糖的葡萄汁酵母菌种筛选
2.
122 haploid were obtained through spore culture and spore separation text of Saccharomyces uvarum diploid M-3 that can utilize the melibiose.
对能利用蜜二糖的葡萄汁酵母M-3进行生孢培养和孢子分离,得到122株单倍体,经筛选后得到一株性能优良的单倍体M-3-16(α),作为杂交实验的亲本。
3) grape wine yeast
葡萄酒酵母
1.
Quality cherry health wine was developed with cherry fruit as the main raw materials and grape wine yeast as fermenting microbe.
以樱桃为主要原料,葡萄酒酵母菌为发酵菌种,可生产出优质保健樱桃酒。
2.
Angel brand grape wine yeast was applied extensively in several fruit wine brewing covering the initial Guayue snowplow wine to the current fruit wine such as strawberry wine, plum wine, apricot wine and peach wine etc.
安琪葡萄酒酵母在多种果酒中应用。
3.
Through genic exchange and recombination, we could get grape wine yeast of strong acidity-decrease power and high fermentation ability by sieving better interfusion end products which were made by interfusion of grape wine yeast of high fermentation ability and millet wine fissipaarism yeast of strong acidity-decrease power and good fermentation ability.
利用发酵力强的葡萄酒酵母与降酸能力强、发酵性能好的粟酒裂殖酵母融合 ,进行生物基因交换和重组 ,获得融合子 ,再进行筛选得降酸能力强、发酵性能好的葡萄酒酵母。
4) wine yeast
葡萄酒酵母
1.
Study on the breeding of wild wine yeast and its conductivity during fermentation;
野生葡萄酒酵母的选育及其发酵过程中电导率的研究
2.
The research advance of characteristic wine yeast breeding;
特色葡萄酒酵母菌种选育研究进展
3.
Construction of wine yeast with ability of malic acid-degradation
一株降解苹果酸葡萄酒酵母的构建
5) Vitis amurensis
山葡萄酵母
1.
Isolation and elementary identification of the yeast for Vitis amurensis;
山葡萄酵母菌株的分离及初步鉴定
6) Saccharomyces ellipsoideus
葡萄酒酵母
1.
Asymmetric reduction of benzoylformic acid into(R)-mendelic acid by whole cell Saccharomyces ellipsoideus catalysis
葡萄酒酵母不对称还原苯甲酰甲酸合成(R)-扁桃酸
2.
Enhancement of asymmetric reduction efficiency for (R)-mandelic acid (MA) from phenylglyoxylic acid (PGA) was investigated with whole cells of Saccharomyces ellipsoideus as catalyst.
以葡萄酒酵母Saccharomyces ellipsoideus为催化剂,对提高不对称还原苯乙酮酸生产(R)-扁桃酸效率进行了研究,分别利用了分批补料、添加吸附树脂的方法降低底物对反应过程的抑制作用,提高反应的底物浓度。
补充资料：普通酵母发酵麦芽汁饮料
制作方法1 1.取麦芽浸出物24份和酒花粉0.5份，加水使成100份，煮沸处理后制成19°bx糖液，加啤酒酵母，于35℃发酵18小时，继之再于20℃发酵84小时，然后用0.35微米的膜过滤器进行过滤，制得酒度为7%的发酵液。
2.此发酵液75份，加3.5份粉状水饴、0.5份柠檬酸和香料，再加水制成100份饮料原液。
3.与此同时另取30份麦芽浸出物，酒花粉0.2份和0.6份氨基酸的混合物，加水制成200份的溶液。然后加上上述100份饮料原液，搅拌混合后，加等量碳酸水灌入瓶内，即为麦芽汁的发酵饮料。
制作方法2 1.取麦芽糖12份、葡萄干粉8份和酒花膏0.1份，加水成100份。煮沸处理后制成17°bx糖液，再加啤酒酵母和葡萄酒酵母进行发酵。最初24小时发酵温度为30℃，之后5～7℃发酵170小时。然后用0.35微米的膜滤器进行过滤，制成酒度为10%的发酵液。
2.用此发酵液90份，加浓缩到1/5的苹果汁10份，混合后加柠檬酸调ph值为3.8。之后于20℃放置6小时，再于-10℃放置24小时，用0.20微米的膜滤器除去生成的沉淀，得澄清透明的饮料原液。
3.取此原液7份，加异构糖4份、浓缩苹果汁1.5份、维生素c0.05份、有机酸0.2份，再加香料和碳酸水使成100份，灌装到瓶内，成为发酵饮料。
产品特点 发酵香味丰满，苦味适度，柔和，风味爽口，长期稳定，不沉淀。
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