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- Accelerating the aging of new wine and new vinegar, sterilizing fermented foods and mutagenizing Saccharomyces cerevisia by modern physical technology were reviewed in this paper. 摘要综述了利用现代物理技术分别对新酒和新醋进行人工催陈，对发酵食品进行灭菌消毒，对酿酒酵母菌进行人工诱变。
- It is classified as a Saccharomyces cerevisiae bayanus. 它被列为酿酒酵母酵母。
- Saccharomyces cerevisiae was immobilized by Penicillium. 酿酒酵母被青霉菌固定。
- A study with vacuolar mutants of Saccharomyces cerevisiae. 外文期刊 Iron sequestration by the yeast vacuole.
- A given amount of surface-fermenting yeast, saccharomyces cerevisiae, is used. 在发酵中,通常使用一种给定数量的表面发酵酵母,啤酒酵母
- Among the hosts, Saccharomyces cerevisiae is the best microorganism. 在这些宿主中，酒精酵母菌是最佳的微生物。
- Keywords Saccharomyces cerevisia;trehalose;ethanol tolerance; 关键词酵母菌;海藻糖;耐酒精;
- Keywords Saccharomyces cerevisia;Colony;Osmolytes;Model;Biomass; 酿酒酵母;菌落;渗透剂;模型;生物量;
- Research on vinegar fermentation technique with immobilized Saccharomyces cerevisiae Hansen and Acetobacter spp. 固定化酵母菌和醋酸杆菌发酵食醋工艺研究。
- Vacuolar acidification under high hydrostatic pressure in saccharomyces cerevisiae. 高静水压下酿酒酵母的空泡酸化。
- The dish contains a variant of Saccharomyces cerevisiae, known in culinary circles as baker's or brewer's yeast. 托盘中的酵母不同于厨师和酿酒人使用的那种。
- The activity of aldehyde dehydrogenase (ALD6) of saccharomyces cerevisiaes controls the content of acetic acid in beer. 酿酒酵母中乙醛脱氢酶(ALD6)活性的高低控制着啤酒中乙酸含量的多少。
- For many industrial applications in which the yeast Saccharomyces cerevisiae is used, e. 酵母絮凝是指酵母细胞之间相互作用形成絮状物的可逆过程。
- A strain of Saccharomyces cerevisiae ZJUS1 was screened out with high ability to accumulate SAM. 通过对酵母菌株的产SAM能力的筛选，发现酿酒酵母ZJUS1在补加L-蛋氨酸的条件下具有较高的SAM生产能力；
- The seaweed wine was fermented by immobilized system of Saccharomyces cerevisiae and S. 以海带为原料,研究了降低海藻中砷含量的系列方法。
- To analyze the conditions and the mechanisms of oscillatory behavior of Saccharomyces cerevisiae in continuous culture. 初步分析酒精酵母在连续发酵中的振荡行为的产生条件及产生机理。
- Four methods for extracting GSH from Saccharomyces cerevisiae were studied in this paper. 对从面包酵母中抽提还原型谷胱甘肽(GSH)的四种方法进行了研究。
- Protoplast electric induced fusion was used to construct thermotolerant Saccharomyces cerevisiae . 研究了采用原生质体电融合构建高温酿酒酵母。
- Saccharomyces cerevisiae(S. cerevisiae) is the first organism whose molecular genetics was known. 人们对酿酒酵母(Saccharomyces cerevisiae)分子遗传学方面的认识最早。
- Methods: The Saccharomyces cerevisiae YS5 as original strain was catalyzed by snail enzyme to prepare protoplast. 方法:以酵母菌株YS5作为出发菌株,将酶解破壁后获得的原生质体进行紫外诱变,通过初筛和复筛进行选育。
