Ales are made with baker's yeast, Saccharomyces cerevisiae.
艾尔啤酒由面包师傅的酵母---酵母属酿酒酵母（学名为Saccharomyces cerevisiae）酿制而成。
Saccharomyces cerevisiae was immobilized by Penicillium.
酿酒酵母被青霉菌固定。
But nonpathogenic Saccharomyces cerevisiae couldn't produce biofilm.
非致病的酿酒酵母不能形成生物膜。
The more ethanol produced, the growth circle of Saccharomyces cerevisiae was larger.
产生的乙醇越多，指示菌酿酒酵母的生长圈相对越大。
Saccharomyces cerevisiae is one of the most important heterologous expression systems.
酿酒酵母系统是最重要的外源基因表达系统之一。
The Cu-metallothionein of Saccharomyces cerevisiae BD101 can scavenge hydroxyl radicals.
酿酒酵母BD101菌株的金属硫蛋白能清除羟基自由基。
Objective To construct saccharomyces cerevisiae expression vector with GFP as report gene.
目的构建以绿色荧光蛋白（GFP）为报告基因的酿酒酵母表达载体。
Its structure was the typical structure of B-glucan extracted from Saccharomyces cerevisiae.
结构为酵母葡聚糖的典型结构。
The invention discloses saccharomyces cerevisiae and the application thereof in wine brewing.
本发明公开了一株酿酒酵母及其在酿造葡萄酒中的应用。
The team is currently using Saccharomyces cerevisiae, a type of yeast used in baking and brewing.
该小组目前正在使用一种用于烘烤和酿酒的酿酒酵母。
It is produced by cultivation of Saccharomyces cerevisiae on malted barley in the production of beer.
它是由种植酿酒酵母的大麦麦芽生产啤酒。
GBL also agglutinated natural cells of Bacillus subtilis and Saccharomyces cerevisiae treated by heating.
GBL还能够凝集正常的枯草芽孢杆菌和经过热处理的酿酒酵母细胞。
The replicative lifespan of Saccharomyces cerevisiae is determined by both genetic and environmental factors.
在复制的酿酒酵母的寿命是由遗传和环境因素。
The methods to increase intracellular content of glutathione (GSH) in Saccharomyces cerevisiae were studied.
研究了提高细胞内谷胱甘肽质量分数的方法。
In our research, gene expression data of Saccharomyces cerevisiae is applied to construct regulatory network.
本研究中，酿酒酵母的基因表达数据被用来建立调控网络。
Saccharomyces cerevisiae waste biomass(SCWB) was entrapped in a mixture of 2% alginate sodium and 1% gelatin.
用2%海藻酸钠与1%明胶混合为包埋剂固定啤酒酵母废菌体。
The very high gravity fermentation of ethanol with fresh sweet potato by Saccharomyces cerevisiae was studied.
本研究采用酿酒酵母以鲜甘薯为底物进行了快速高浓度乙醇发酵的研究。
A high Ergosterol-producing strain, Saccharomyces cerevisiae YN2 was selected from 12 yeasts in our laboratory.
从12株酵母菌中筛选出一株麦角固醇高产菌株yn2。
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。
Results Saccharomyces cerevisiae expression vector with GFP as report gene was constructed and expressed successfully.
结果成功构建了以GFP为报告基因的酿酒酵母载体，并在酵母中得到表达。
Several feeding fed-batch culture methods for the production of glutathione (GSH) by Saccharomyces cerevisiae were compared.
比较了酵母菌发酵生产谷胱甘肽（GSH）的几种补料分批培养方式。
His knowledge of biology was limited to the deboning of chickens and the behavior of Saccharomyces cerevisiae, common bread yeast.
生物学嘛他就知道如何给鸡剔去骨头，酿酒酵母和普通的面包酵母的反应变化。
The influences of twelve amino acids on S-adenosyl-L-methionine(SAM) production by Saccharomyces cerevisiae were investigated.
对清酒酵母高密度发酵生产S-腺苷-L-蛋氨酸（SAM）代谢过程中的相关氨基酸进行了考察。
The emphases in this paper are the metabolic engineering alterations of Saccharomyces cerevisiae, Zymomonas mobilis and Escherichia coli.
重点介绍了酿酒酵母、运动发酵单胞菌以及大肠杆菌的基因改造情况。
Most of our knowledge about initiation of eukaryotic DNA replication are derived from the study of budding yeast Saccharomyces cerevisiae.
真核生物dna复制起始机制的大部分知识主要是在芽殖酵母中获得的。
The fermentation kinetics of S-adenosyl-L-methionine (SAM) producing Saccharomyces cerevisiae HYS98 was studied through chemostat cultivation.
通过恒化培养对S-腺苷甲硫氨酸（SAM）产生菌酿酒酵母HYS98发酵动力学进行了研究。
Based on physics and biology, the microcosmic mechanism of the effect of high-voltage electrostatic field on Saccharomyces cerevisiae was studied.
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.
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。
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