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- Saccharomyces rubrum [医] 深红酵母
- 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。
- 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
- 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。
- 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。
- METHODS Using literature textual criticism, macroscopic and physical and chemical identification methods to identify Halloysitum rubrum. 方法采用文献考证、性状鉴别和理化鉴别。
- Loropetalum chinense var. rubrum Yieh were originally grown near Dawei Nountain of Liuyang City, Hunan province. 摘要红檵木是檵木的变种,原产于湖南省浏阳大围山一带。
- Loropetalum chinense var. rubrum is an of ornamental plant originating from Hunan. 摘要红檵木是原产于湖南的观花赏叶树种。
- Macroscopic characters of Halloysitum rubrum were observed, physical and chemical identification of Halloysitum rubrum were established. 观察了脑石的性状特征,建立了脑石的理化鉴别方法。
- Results: 190 (36.3%) of them presented fungus infection.Affected nails and foot mycosis were 16.1% (84 cases) 76.3% of them were infected by T. rubrum. 结果:有足真菌感染者190例,占36.;3%25,有趾甲真菌病者84例,占16
- RESULTS Macroscopic characters of Halloysitum rubrum were observed, physical and chemical identification of Halloysitum rubrum were established. 结果观察了脑石的性状特征,建立了脑石的理化鉴别方法。
- 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。
- Results The results showed that during this decade the prominent pathogenic fungus was Trichophyton rubrum, but its ratio gradually decreased. 结果发现10年间较易治疗的皮肤癣菌比例下降,而较难治疗的酵母菌和霉菌比例升高。
- Vacuolar acidification under high hydrostatic pressure in saccharomyces cerevisiae. 高静水压下酿酒酵母的空泡酸化。
- The dish contains a variant of Saccharomyces cerevisiae, known in culinary circles as baker's or brewer's yeast. 托盘中的酵母不同于厨师和酿酒人使用的那种。
- The activity of aldehyde dehydrogenase (ALD6) of saccharomyces cerevisiaes controls the content of acetic acid in beer. 酿酒酵母中乙醛脱氢酶(ALD6)活性的高低控制着啤酒中乙酸含量的多少。
- Results There were618 strains of pathogenic fungi collected,472 strains were trrchophton rubrum(67.5%),149 strains were candida(23.8%), mold was54 strains(8.7%). 结论广州地区的甲真菌病的致病菌除皮肤癣菌外,酵母菌,霉菌也占一定的比例,近几年酵母菌感染有上升趋势。
- For many industrial applications in which the yeast Saccharomyces cerevisiae is used, e. 酵母絮凝是指酵母细胞之间相互作用形成絮状物的可逆过程。