酵母的

基本解释 (translations)

yeasty  ·  saccharomycetic  ·  yeastier

与酵母的相关的网络例句 [注：此内容来源于网络，仅供参考]

PartⅡTransform the yeast, screen the excellent expression yeast strain, induce the yeast to express the fusion protein and depurate the target protein. The recombination plasmid was transformed into the yeast GS115 successfully by means of electrotransformation. The excellent yeast strain was got by G418 screening. We achived the yeast supernatant including target protein induced by methanol.

第二部分：酵母的转化、蛋白高表达菌株的筛选、重组蛋白的诱导表达及纯化实验利用电转化的方法，成功地将重组质粒pPIC9k-PTD-hA20导入毕赤酵母GS115，并通过G418浓度梯度筛选得到了蛋白高表达菌株，并对蛋白高表达菌株进行甲醇诱导表达，得到了含有目的蛋白的酵母上清液。

The biological characteristics study of the Y9601and Y9801 strains showed the strain Y9601 had a stronger ability to assimilate starch and ferment alcohol from starch. The Y9601 was identified as a new species of Saccharomyces diastaticus, and the Y9801 was identified as Hansenula anomala.

对菌株Y9601及Y9801进行了生物学特性研究，表明菌株Y9601同化淀粉能力强，并对淀粉具有较强的酒精发酵能力，鉴定为酵母属糖化酵母的一个新种；菌株Y9801鉴定为异常汉逊酵母。

If beer yeast was saved at low-temperature beer ,that maybe reduce yeast dead and yeast autolyze and could ensure the beer quality.

研究表明双乙酰还原结束后，应该低温储存酵母，以降低酵母的死亡率和酵母自溶，保证酿造的啤酒有纯正风味。

We selected the 2nd and the 3rd generation yeast with powerful vitality from the yeast mud fermented in tanks in working field as the ideal species source separated from yeast monoplast in beer and the ways to obtain them were as follows: 24 hours after deoxidisation of diacetyl to threshold value and decrease of its temperature to 5℃ was the best time for selection and sample－extraction location was at the nozzle of pressure－discharge pipes.

摘 要：从生产现场大罐发酵的酵母泥中选取第2～3代生命力强的酵母作为啤酒酵母单细胞分离的理想种源，选取的最好时间为双乙酰还原至阈值后降温至5℃，并让其停留24h时取样位置为排压酵母的管口，最后将所得菌种进行初选、复选或模拟生产恒温培养鉴定，选出优良菌株。

Candida:any of the pathogenic yeastlike imperfect fungi of the genus Candida.

假丝酵母：任一种假丝酵母属类似酵母的不完全病原性真菌。

The traits of both expression systems are compared; the related coden, vector, and promoter are discussed; the advanced protocol of operation and the strategy for optimization are surveyed in this article.

本文对酵母的一般特性、酵母表达操作、密码子、载体和表达策略、两种不同酵母表达系统的特点等进行了论述，供研究者进行酵母高效表达体系的选择与操作参考。

Baker yeast BY-1-8, Candida yeast CY-1-11, beer yeast SY-1-10 and milk brewer yeast MY-1 were used for a group of tests. Through the tests, the yeast strain (MY-1), which had the maximum riboflavin and extraction, was selected.

通过对面包酵母(BY-1～8)，假丝酵母(CY-1～11)，啤酒酵母(SY-1～10)，奶酒酵母(MY-1)等四种酵母的核黄素、自溶浸出物比率进行研究，选定了核黄素含量及自溶浸出物比率较高的奶酒酵母(MY-1)作为出发菌株。

Compared with available technology, the beer yeast powder of the present invention can improve taste of yeast while maintaining the nutritious components of available beer yeast.

与现有技术相比，通过本发明制备的啤酒酵母粉既改善了酵母的口感又保留啤酒酵母的营养成分。

By means of adding flavor promoter and improver and controlling the self dissolving of yeast, beer yeast powder with good taste, easy absorption and flexible and various flavors is prepared.

本发明涉及啤酒酵母粉的加工方法，其主要通过添加风味促进剂和改良剂，控制酵母的适度自溶，制备口感好、易吸收、风味灵活多样的啤酒酵母粉。

The pH, acetic acid, propanoic acid and VFAs were detected, in Selenomonas ruminantium culture fluid at Oh, 6h, 12 h, 24 h, 36 h, after adding yeast. The results indicated that lactate uptake can be stimulated by all of the six yeast strains at all of six concentrations levels.

实验设6个酵母组和一个未添加酵母的对照组，为了检测酵母的最适添加浓度和有效作用时间，将每一个酵母组均设6个浓度水平：2g／L，4g／L，6g／L，8g／L，10g／L，12g／L，并且在实验的0h、6h、12h、24h、36h分别取样，检测培养液的pH值和乙酸、丙酸等挥发性脂肪酸的含量。

与酵母的相关的网络解释 [注：此内容来源于网络，仅供参考]

Saccharomyces logos：娄哥酵母(葡萄汁酵母之一)

Saccharomyces lactis 乳酸酵母 | Saccharomyces logos 娄哥酵母(葡萄汁酵母之一) | Saccharomyces mesentericus 肠系膜酵母(见于发酵的水果中)

unleavened：无酵母的

unleadedoctanerating 无铅辛烷值 | unleavened 无酵母的 | unlevellingcolor 不匀染料

yeasty：酵母的

yeasty 会发酵的 | yeasty 酵母的 | yeggman 抢劫金库者

yeasty：会发酵的

yeastiness 起泡 | yeasty 会发酵的 | yeasty 酵母的

yeasty：酵母的/会发酵的/起泡沫的

yeastiness /发酵/起泡/不安/ | yeasty /酵母的/会发酵的/起泡沫的/ | yeats /爱尔兰的诗人名/

yeastlike：似酵母的

yeastiness 发酵 | yeastlike 似酵母的 | yeasty 酵母的

zymic：酶的;酵母的

zymetology发酵学 | zymic酶的;酵母的 | zymo-exciter促酶素;酶原活化素

zymogenic：酵母质的

zymogen 酵母质 | zymogenic 酵母质的 | zymoid 酵母的

zymoid：酵母的

zymogenic 酵母质的 | zymoid 酵母的 | zymologist 发酵学者

Candida krusei：克鲁斯假丝酵母

发酵性比赤酵母( Pichia fermentans) 及克鲁斯假丝酵母( Candida krusei) ,这两种酵母能产生多量的某酸乙酯及多量的某酸戊酯类. 上述各种野生酵母,栖息在葡萄园的土壤中,随着风吹尘土,飘扬在空气中. 当野生酵母落到成熟葡萄的果粒表面,