1) sake yeast
清酒酵母
1.
Under this sporulation condition sporulation rate of sake yeast GJ and NS were 75% and 60% respectively.
本文研究的目的是运用杂交育种方法构建耐酸高产清酒酵母菌株,优化其清酒发酵工艺,提高清酒酵母发酵能力,降低清酒生产成本。
2.
Based on previous single factor experiments,orthogonal test was carried out with quality polished round-grained rice as raw materials to investigate the fermentation rules of acid-resistant sake yeast ZJ-14 which could provide theoretical evidences for quality sake production.
以优质粳米为原料,在单因素实验基础上,采用正交试验法,研究耐酸性清酒酵母ZJ-14的发酵规律,为优质清酒生产提供理论基础。
2) Saccharomyces sake yeast
清酒酵母(sake yeast)
3) Saccharomyces model
清酒酵母模型
4) Candida sake
清酒假丝酵母
5) Saccharomyces cerevisia
酿酒酵母
1.
Kinetics of Zn~(2+) and Cd~(2+) biosorption by dried Saccharomyces cerevisia biomass;
酿酒酵母吸附Zn~(2+)和Cd~(2+)的动力学
2.
Kinetics and Equilibrium of Cu～(2+) Biosorption by Dried Biomass of Saccharomyces cerevisia;
酿酒酵母生物吸附Cu~(2+)的动力学及吸附平衡研究
3.
Effects of Osmolytes onSaccharomyces cerevisiae Proliferation on the Agar Solid Media under Different Physiological Phases and Its Modeling;
渗透剂对酿酒酵母生长的影响及其模型分析
6) Saccharomyces cerevisiae
酿酒酵母
1.
Production of Ethanol from Soybean Sirup with High Efficiency Using Aspergillus oryzae and Saccharomyces cerevisiae;
利用米曲霉和酿酒酵母高效转化大豆糖浆为酒精
2.
Optimization of S-adenosylmethionine Fermentation Process by Saccharomyces cerevisiae;
酿酒酵母发酵生产S-腺苷甲硫氨酸工艺的优化
3.
Aluminum Tolerance Associated with High Trehalose Levels in Saccharomyces cerevisiae;
海藻糖在提高酿酒酵母细胞耐铝性中的作用
补充资料：Yeast powder
分子式：暂无
分子量：暂无
CAS号：暂无
性质：暂无
制备方法：暂无
用途：用于维生素B1缺乏症及消化不良的辅助治疗。
分子量：暂无
CAS号：暂无
性质：暂无
制备方法：暂无
用途：用于维生素B1缺乏症及消化不良的辅助治疗。
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