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- Saccharomyces albicans was reported that may be one of the caries pathogens.In this article we summurize these studies about their relationship. 近年来有学者报道,白色假丝酵母菌可能与龋病有关,笔者就这方面的研究现状作一综述。
- The susceptibility of Saccharomyces albicans to fluconazole,ketoconazole and nystatin was 95.65%,80.43%,and 89.13%,and a few isolates were resistent to antifungal agents. 白色假丝酵母菌对氟康唑、酮康唑和制霉菌素的敏感率分别为95.;65%25、80
- Saccharomyces albicans (变)白色酵母菌
- Candida albicans was sensitive to all tested drugs. 念珠菌属药敏结果全部敏感。
- Conclusion: Candida albicans is main pathogen. 结论：白色念珠菌是感染的优势种群。
- It is classified as a Saccharomyces cerevisiae bayanus. 它被列为酿酒酵母酵母。
- Saccharomyces cerevisiae was immobilized by Penicillium. 酿酒酵母被青霉菌固定。
- Allicin has strong inhibition against the growth of C. albicans. 大蒜素提取物对白色念珠菌生长有张力抑制作用。
- A study with vacuolar mutants of Saccharomyces cerevisiae. 外文期刊 Iron sequestration by the yeast vacuole.
- A given amount of surface-fermenting yeast, saccharomyces cerevisiae, is used. 在发酵中,通常使用一种给定数量的表面发酵酵母,啤酒酵母
- The common fungus infection was Candida albicans,about 60.61 per cent. 感染真菌中最常见的是白色假丝酵母菌;占60.;61%25;
- Optimization of the MTT testing for viability analysis of Candida albicans. 四甲基偶氮唑盐(MTT)方法分析白念珠菌细胞活力的优化及其评价
- But Hackett had his doubts about the 45 million-year-old Saccharomyces. 不过，哈科特对于这种年龄高达四千五百万岁的酵母菌疑心重重。
- The isolation rate of Candida albicans was predominant,accounting for 57.6%. 真菌感染中以白色假丝酵母菌感染为主;占57.;6%25。
- Among the hosts, Saccharomyces cerevisiae is the best microorganism. 在这些宿主中，酒精酵母菌是最佳的微生物。
- Inhibition of allicin against Candida albicans in vitro was investigated. 摘要探讨大蒜素对白色念珠菌生长的抑制作用。
- Most fungus were Candida albicans (42.92%) and yeast species (22.90%). 真菌中以白假丝酵母菌(42.;92%25)和酵母样菌(22
- Conclusion The prevention and surveillance of nosocomial systemic Candida albicans infection must be emphasized. 结论必须重视院内深部念珠菌感染的预防和监控。
- Methods Retrospective analysis the clinic data of 40 old tuberculosis patients who were infected by Candida. albicans. 方法回顾性分析40例老年肺结核合并肺部白色念珠菌感染患者的临床资料。
- Research on vinegar fermentation technique with immobilized Saccharomyces cerevisiae Hansen and Acetobacter spp. 固定化酵母菌和醋酸杆菌发酵食醋工艺研究。
