The principal methods of avoiding spoilage are the use of pure yeast strains as starters.
防止啤酒变坏的主要方法是用纯酵母菌株发酵。
Objective Exploring the feasibility of RAPD technique for identification of food spoilage yeast.
目的探索采用RAPD技术对食品污染酵母进行分类鉴定的可行性。
ConclusionRAPD technique was a effective, fast and simple method for identification of food spoilage yeast.
结论RAPD技术可以作为一种有效、快速、简便的对污染酵母菌进行分类鉴定的手段。
Result11 DNA fingerprints were obtained and 22 spoilage yeast could be classified into two groups.
结果22株污染酵母菌总共扩增出11种不同的指纹图谱，经聚类分析可分为2个聚类群。
Result11 DNA fingerprints were obtained and 22 spoilage yeast could be classified into two groups.
结果22株污染酵母菌总共扩增出11种不同的指纹图谱，经聚类分析可分为2个聚类群。
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