1.
Studies on Production by Fermentation of Saccharomyces Cerevisiae CNU94;
酿酒酵母CNU94发酵生产超氧化物歧化酶（SOD）的研究
2.
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
3.
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
4.
Recombinant Saccharomyces Cerevisiae with Improved Properties in Substrate Utility & Ethanol Productivity;
基质利用和酒精发酵性能改善的重组酿酒酵母
5.
Studies on Process Optimization of Conversion of Fermentable Sugar into Ethanol by S.cerevisiae;
酿酒酵母高转化率酒精发酵工艺条件优化研究
6.
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
7.
Fermentation Conditions Optimization and Kinetics Analysis for Saccharomyces cerevisiae in Batch Culture
酿酒酵母分批发酵条件优化与发酵动力学研究
8.
Study on Protoplast Fusion of Candida Aquatica and Saccharomy Cescerevisiae;
酿酒酵母和水生假丝酵母原生质体融合研究
9.
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
10.
Yeast can be used in making beer and bread.
酵母可用于酿啤酒和发面包。
11.
The Function Analysis of Salt Tolerant Gene HAL1 in Yeast;
酿酒酵母耐盐基因HAL1的功能验证
12.
Overexpression of Alcohol Dehydrogenase Ⅰ in Saccharomyces Cerevisiae;
酿酒酵母乙醇脱氢酶Ⅰ基因的超表达
13.
Structural and Functional Research of Saccharomyces Cerevisiae Rck2p;
酿酒酵母Rck2蛋白的结构与功能研究
14.
Study on the Biotransformation of 2-phenylethanol by Saccharomyces Cerevisiae
酿酒酵母转化法生产2-苯乙醇的研究
15.
Optimization of Conditions for Saccharomyces cerevisiae L5 to Degrade Cypermethrin
酿酒酵母L5降解氯氰菊酯的优化条件
16.
INFLUENCE OF FATTY ACID ON ETHANOL TOLERANCE OF SACCHAROMYCES CEREVISIAE
脂肪酸对酿酒酵母乙醇耐受性的影响
17.
Integrated Expression of mleA Gene in Saccharomyces cerevisiae
mleA基因在酿酒酵母中的整合型表达
18.
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