此外还分别从物理学、生物学的角度研究了高压静电场作用于酿酒酵母菌的微观机理。
Based on physics and biology, the microcosmic mechanism of the effect of high-voltage electrostatic field on Saccharomyces cerevisiae was studied.
研究了球形红假单胞菌与酿酒酵母菌的原生质体融合条件，并对融合子性能进行了测定。
The results of the protoplast fusion between Rhodopseudomonas spheroides and Sacchaaromyces cerevisiae were studied in this paper.
本研究采用完全随机试验设计，使用持续动态人工瘤胃装置，研究了酿酒酵母菌培养物对瘤胃发酵的影响。
The effects of yeast culture (Saccharomyces cerevisiae) supplementation on ruminal fermentation were investigated in this study using an artificial rumen device in a random design experiment.
酒的味道严重依赖于酵母菌的品种，只有极少的菌株可以在酿酒箱中条件严苛的厌氧环境下表现良好。
The flavor depends heavily on the type of Saccharomyces doing the eating, and very few strains perform well in the hostile anaerobic conditions inside a brewing tank.
本发明所提供的突变酿酒酵母起始转录因子转化入酵母菌可用于酵母利用木糖产乙醇的生产。
The mutated saccharomyces cerevisiae starting transcription factor transformed into microzyme can be used for production in which xylose is utilized by leaven to produce ethanol.
本发明所提供的突变酿酒酵母起始转录因子转化入酵母菌可用于酵母利用木糖产乙醇的生产。
The mutated saccharomyces cerevisiae starting transcription factor transformed into microzyme can be used for production in which xylose is utilized by leaven to produce ethanol.
应用推荐