saccharomyces [,sækərəu'maisi:z]

saccharomyces的基本解释

n.

[单复同][植]酵母

相似词

Saccharomyces

与saccharomyces相关的网络例句 [注：此内容来源于网络，仅供参考]

The Chitinase of Saccharomyces cerevisiae(CTS1-2) is an Endochitinase which is endogenous in Saccharomyces cerevisiae. Its recognition and slipt site lies in the β-1,4 glucosidic linkage of homopolymer. Included in the amino acid sequence from N-terminal to C-terminal of the Saccharomyces cerevisiae chitinase are signal peptide sequence, catalytic domain, binding domain and a C-terminal shorten region.

酿酒酵母几丁质酶(Chitinase，CTS1-2)是一种来自酿酒酵母的内切几丁质酶，它的酶切位点位于其同聚物内的β-1，4连接的糖苷键，酶蛋白分子结构从N端到C端依次为信号肽、几丁质催化区、几丁质结合区以及一个短的C末端区。

To study the sedimentation coefficient of ribosomal RNA from Saccharomyces cerevisiae,the enzymolysis method and the liquid nitrogen grounding method combined with Trizol Reagent were used for total RNA extraction from Saccharomyces cerevisiae.RNA extraction in Mus musculus Kunming and Danio rerio,was also involved in,which was set as control.

为研究酿酒酵母菌核糖体RNA的沉降系数，用酶解法和液氮研磨法裂解酿酒酵母菌的细胞壁，Trizol Reagent提取其总RNA，同时提取小白鼠和斑马鱼的总RNA进行比较。

The amino acid sequence of the mutated saccharomyces cerevisiae starting transcription factor disclosed by the present invention is shown as SEQ ID No: 2, and the mutated saccharomyces cerevisiae starting transcription factor transformed into microzyme can increase the efficiency of the xylose utilization and glucose-xylose co-utilization of leaven.

本发明公开的突变酿酒酵母起始转录因子的氨基酸序列为SEQ ID NO：2所示，其转化入酵母菌中可以提高酵母的木糖利用和葡萄糖、木糖共利用的效率。

与saccharomyces相关的网络解释 [注：此内容来源于网络，仅供参考]

Saccharomyces：酵母属

(1)酵母属(Saccharomyces)属于半子囊菌纲(Hemiascomycetes)内孢霉目(Endomy-cetales),是本亚门中最低级的一属. 单细胞,有明显的细胞壁和细胞核. 多存在于富有糖分的基质中,在牛奶、动物排泄物内、土壤中以及植物营养体部分都可以找到.

Saccharomyces：酵母

同化型酶之中大肠埃希氏菌(E.coli),酵母(Saccharomyces),曲霉(Asperg-illus)的酶(EC18.1.2)以NADPH为电子供体. 含FAD、FMN、非血红素铁(硫化物)及siroheme,按此顺序在分子内进行电子传递而生成H2S. 另外,也起还原细胞色素C的作用.

Saccharomyces：酵母菌属

① 酵母菌属(Saccharomyces)是本亚门中最低级的类群. 植物体为单细胞,卵形,有一大液泡,核小. 酵母菌的重要特征是出芽繁殖. 出芽的位置可以是一端、二端或多边芽殖. 有性生殖时两个营养细胞接合,质配后核配,合子以芽殖法形成二倍体的营养细胞,

Saccharomyces：第四节 酵母属

深红酵母菌 R.rubra | 第四节 酵母属 Saccharomyces | 啤酒酵母 S.cerevisiae

Saccharomyces cerevisiae：酿酒酵母

肠毒素是一种可溶性蛋白质,耐热,经100℃煮沸30分钟不被破坏,也不受胰蛋白酶的影响,故误食污染肠毒素的食物后,在肠道作用于内脂神经受体,传入中枢,刺激呕吐中枢,引起呕吐,并产生急性胃1.材料 酿酒酵母(Saccharomyces cerevisiae)或卡尔酵母(Sacch