酵母的

The quantities of bacteria(3.5×106/g dry koji), microzyme and mold are 38.46 ％, 12.9 ％ and 49.45 ％ of the total amount of bacteria, microzyme and mold in medium temperature Daqu respectively and the quantity of sporangia is 51 ％ of the amount of bacteria.

摘 要：山东梁山徐坊中温大曲中细菌总数为3.5×106个/g干曲，占细菌、酵母和霉菌总数的38.46 ％；芽孢菌占细菌总数的51 ％；酵母菌占细菌、酵母和霉菌总数的12.09 ％；霉菌占细菌、酵母和霉菌总数的49.45 ％。

The 5＇coding region of its eDNA was optimized according to the codon bias of Pichia pastoris to make it secretively express in Pichia pastoris with higher performance. Two-step DNA synthsis was used to synthesize the eDNA sequence being optimized of ADTZ. OPT-ADTZ was connected with constitutive plasmid pGAPZaA to construct the reecombinant plasmid pNOA. pNOA was linearized and then transformed into Pichia pastoris GS115. Then codonoptimized ADTZ was constitutively and secretively expressed in Pichia pastoris.

为了使重组蛋白rADTZ能在毕氏酵母中高效分泌表达，根据毕氏酵母密码子的偏好性对rADTZ的5'末端的编码区域进行了优化，利用two-stepDNAsynthsis技术合成出ADTZ优化的基因序列OPT-ADTZ，并与组成型表达载体pGAPZaA连接，构建重组质粒pNOA，线性化pNOA后转化至毕氏酵母GS115中，实现了密码子优化的rADTZ组成型分泌表达。

The yeast of Saccharomyces cerevisiae is an ideal biomaterial to be used for exploring the mechanism and for actual util...

结合自己的研究成果，总结了酿酒酵母作为生物吸附材料的优点、研究中的表现形式和吸附性能，重点讨论了酿酒酵母生物吸附机理，介绍了等温吸附平衡模型和动力学模型在酵母生物吸附中的应用情况。最后提出生物吸附进一步的研究方向。

Construction of yeast that can directly utilize starch by introducing amylolytic enzyme genes into Saccharomyces cerevisiae is of great commercial importance in brewing industry and ethanol production.

酵母是一种重要的工业生产菌，广泛应用于乙醇、酒精饮料和单细胞蛋白的生产，但口前使用的酵母菌种如酿酒酵母等因缺乏水解淀粉的酶，不能直接利用淀粉。

A process for an enzymatic production of vitamin B6 which comprises incubating 1-deoxy-D-threo-pentulose and 4-hydroxy-L-threonine with an enzyme reaction system prepared from cells of microorganism belonging to genus Rhizobium, Sinorhizobium, Flavobacterium, Chryseobacterium, Lactobacillus, Arthrobacter, Bacillus, Klebsiella, Escherichia, Pseudomonas, Stenotrophomonas, Enterobacter, Serratia, Corynebacterium, Brevibacterium, Exiguobacterium, Saccharomyces, Yamadazma, Pichia and Candida, in the presence of NADP+, NAD+, ATP.

一种维生素B6的酶促生产方法，包括在NADP＋、NAD＋、ATP的参与下，将1－脱氧－D－苏－戊酮糖和4－羟基－L－苏氨酸与从属于以下属的微生物细胞制备的酶反应体系一起温育，所述微生物属是根瘤菌属、中华根瘤菌属、黄杆菌属、金黄杆菌属、乳杆菌属、弓形菌属、芽孢杆菌属、克雷伯氏菌属、埃希菌属、假单胞菌属、寡养单胞菌属、肠杆菌属、沙雷氏菌属、棒杆菌属、短杆菌属、微小杆菌属、酵母属、Yamadazma、毕赤酵母属和假丝酵母属。

Yeast also is an important research material and provides a detectable experimental system in genetics and molecular biology. The functional complementation assay of homeotic gene re-expression in yeast mutant has become a screen tool in mechanism research of drug.

第三章spm1、pmp1和mid2基因在相应粟酒裂殖酵母突变体中的再表达利用酵母突变体及其同源基因再表达的功能互补实验，是目前遗传学和分子生物学研究的一种重要实验方法，并使酵母成为筛查药物作用机制的工具。

The results indicated that whole H-OLE1 gene could complement fad1 mutation in H. polymorpha recipient lacking △9-fatty acid desaturase. However UFA requirement that Saccharomyces cerevisiae ole1 mutant displays was complemented only by ORF of H-OLE1 driven by S.

发现完整的H-OLE1基因可互补缺乏△9-脂肪酸去饱和酶活性的多形汉逊氏酵母营养缺陷型fad1突变体，却不能互补相应的酿酒酵母ole1突变体，而由酿酒酵母GAP表达框架和H-OLE1 ORF组成的嵌合基因可互补上述ole1突变体。

In order to understand the function of this gene within short time, we also constructed yeast (Schizosaccharomyces pombe vector to analyze the gene function, but the result investigated that over expression of this gene could not increase the length of yeast cell. It suggested that expression of the gene is not a direct reason in cell elongation.

为了在短时间内初步研究该基因的功能，构建了酵母表达载体，利用裂殖酵母表达系统对该基因的功能进行活体分析，没有发现该基因对单核的酵母细胞的伸长有明显影响。

Meanwhile ,those expressing FAE1 genes from Sinapis arvensis, Sinapis alba, and Isatis indigotica produced small quantity of VLCFA which was absent in control yeast cells. The experiment indicated that O. violaceus and C.

Western Blot分析发现野生种的FAE1都在酵母系统中获得了表达，转化诸葛菜和荠菜FAE1的酵母并未合成长链脂肪酸，而转化新疆野芥、新疆白芥和菘蓝的FAE1的酵母都有微量长链脂肪酸的合成。

It showed that the yeast KD had higher fermentation capacity, gentle fermentation speed, and the produced kiwi fruit wine was clear and transparent with light yellow color and typical kiwi fruit aroma and wine-alcohol bouquet. Furthermore, the produced kiwi fruit wine had high alcohol content to 10.5 %vol, high vitamin C content to 0.94 g/L and low content of reducing sugar, total acid and volatility acid. 48 aroma substances in total were identified including esters (19 kinds, 34.65 %), higher alcohols(5 kinds,15.38 %), fatty acids(6 kinds,13.30 %), and micro-content of alkyls, aldehydes and ketones, which accounted for 97.33 % of total peak area. Such yeast was suitable for kiwi fruit wine brewing. Tran. by YUE Yang

结果表明，酵母KD的单位酵母发酵力较高，发酵速度平缓，所酿猕猴桃酒澄清、透明，色泽浅黄，酒体醇和爽口，具有猕猴桃果香和纯正的酒香，典型性强；酒度达10.5 %vol，Vc含量为0.94 g/L，残糖、总酸和挥发酸含量均较低；共鉴定出48种香气物质，占总峰面积的97.33 %，其中，酯类物质达19种，相对含量为34.65 %，高级醇(5种，15.38 %)和脂肪酸（6种，13.30 %）含量少，烷烃类和醛酮类等香气物质种类丰富，酒体协调、饱满，是1株适宜猕猴桃酒酿造的优良酵母。

I didn't watch TV last night, because it .

昨晚我没有看电视，因为电视机坏了。

Since this year, in a lot of villages of Beijing, TV of elevator liquid crystal was removed.

今年以来，在北京的很多小区里，电梯液晶电视被撤了下来。