The enzymatic properties of inulinase produced by yeast C10 were investigated with assays of inulinase activity.

采用菊粉酶活力测定的方法研究了酵母菌c 10所产菊粉酶的酶学性质。

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Nancy Ho, of Purdue University, in Indiana, has already worked out a way to enable yeast cells to ferment the sugars produced by breaking down cellulose—which natural yeast cannot do.

印第安纳州普渡大学（Purdue University）的南希.何（Nancy Ho）已经研制出一种途径，使得酵母细胞能够发酵那些经分解植物纤维素而得的糖，而天然的酵母是不能发酵这些纤维素的。

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This study was based on Live Yeast Cell Derivative (LYCD), especially on change of antioxidants, which was produced by live yeast cell stressed with low temperature and H2O2.

本文对酿酒酵母在低温和H2O2两种应激条件下产生的LYCD进行了研究，主要探讨了其中抗氧化物质的变化情况。

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