酵母对酿酒的发酵是必要的。
Yeast is essential for the fermentation that produces alcohol.
生物学嘛他就知道如何给鸡剔去骨头，酿酒酵母和普通的面包酵母的反应变化。
His knowledge of biology was limited to the deboning of chickens and the behavior of Saccharomyces cerevisiae, common bread yeast.
他们需要一位专业的酿酒师，让这种酵母经过严肃设备测试。
They needed a professional brewer to take their yeast for a serious test drive.
他告诉我卡诺怎样唤醒这些酵母的故事，以及它与酿酒者所用的酵母是如何相似。
He told me the story of how Cano revived the yeast, how it resembled brewer's yeast.
基因测序证实了虫瘿里的酵母与拉格酵母的非酿酒酵母那一半基因组有着99.5%的相似性。
Genetic sequencing confirmed that the yeast in the galls is 99.5% identical with the non-ale half of the lager-yeast genome.
一块来自缅甸的树脂化石中培育出了一种非常接近酵母——就是酿酒者和面包师傅用的那种酵母——的微生物。
A piece of fossilized resin from Burma yielded something that looked very similar to Saccharomyces, brewer's or baker's yeast.
后来，在一批产品中，真贝酵母(eubayanus)漂移出来而且能在酿酒酵母(cerevisiae)不喜欢的低温下茁壮生长。
Then, in one batch, eubayanus drifted in and could thrive at the low temperatures which cerevisiae disliked.
艾尔啤酒由面包师傅的酵母---酵母属酿酒酵母（学名为Saccharomyces cerevisiae）酿制而成。
在复制的酿酒酵母的寿命是由遗传和环境因素。
The replicative lifespan of Saccharomyces cerevisiae is determined by both genetic and environmental factors.
研究了海藻酸钙固定化技术在酿酒酵母上的应用。
The application of calcium alginate immobilized method in brewing yeast cell.
酿酒酵母被青霉菌固定。
本研究中，酿酒酵母的基因表达数据被用来建立调控网络。
In our research, gene expression data of Saccharomyces cerevisiae is applied to construct regulatory network.
酿酒酵母是发酵工业的重要微生物，主要用于酒精、啤酒和面包工业。
S. cerevisiae, as an important microbe in fermenting industry, is mainly applied in ethanol industry, beer brewing and baking industry.
目的构建以绿色荧光蛋白（GFP）为报告基因的酿酒酵母表达载体。
Objective To construct saccharomyces cerevisiae expression vector with GFP as report gene.
非致病的酿酒酵母不能形成生物膜。
But nonpathogenic Saccharomyces cerevisiae couldn't produce biofilm.
本研究采用酿酒酵母以鲜甘薯为底物进行了快速高浓度乙醇发酵的研究。
The very high gravity fermentation of ethanol with fresh sweet potato by Saccharomyces cerevisiae was studied.
简要概述了酿酒酵母细胞的葡萄糖信号传导途径的研究进展，总结了葡萄糖的抑制途径和诱导途径。
Advances in glucose signal transduction in Saccharomyces cerevisiae were summarized and the glucose repression and induction pathway were reviewed.
它是由种植酿酒酵母的大麦麦芽生产啤酒。
It is produced by cultivation of Saccharomyces cerevisiae on malted barley in the production of beer.
本实验考察了氧应力和前体氨基酸对酿酒酵母hsjb1生物合成谷胱甘肽(GSH)的影响。
Effects of addition of precursor amino acids, glutamic acid, cysteine and glycin at varying concentrations on Saccharomyces cerevisiae HSJB1 biomass and GSH yield were also investigated.
本文对酿酒酵母在低温和H2O2两种应激条件下产生的LYCD进行了研究，主要探讨了其中抗氧化物质的变化情况。
This study was based on Live Yeast Cell Derivative (LYCD), especially on change of antioxidants, which was produced by live yeast cell stressed with low temperature and H2O2.
说明这些变化使酿酒酵母细胞膜保持流动状态而维持细胞的稳定性和活性。
All the changes concerned keep the mobility, stability and activity of cellular membrane of s cerevisiae.
本发明所提供的突变酿酒酵母起始转录因子转化入酵母菌可用于酵母利用木糖产乙醇的生产。
The mutated saccharomyces cerevisiae starting transcription factor transformed into microzyme can be used for production in which xylose is utilized by leaven to produce ethanol.
酿酒酵母系统是最重要的外源基因表达系统之一。
Saccharomyces cerevisiae is one of the most important heterologous expression systems.
乙醇总是减缓酿酒酵母的生长代谢速率，当乙醇浓度达到完全抑制值KP时细胞就停止生长。
Ethanol always slowed down the metabolism rate and inhibited growth of the yeast cell totally at the concentration of KP.
结论：成功克隆SARS冠状病毒核衣壳蛋白基因全长，并在酿酒酵母中诱导表达成功，有助于抗sars分子疫苗的研究。
Conclusion Successful clone of an integrity SARS-CoV nucleocapsid gene and its effective expression in saccharomyces cerevisiae can be beneficial to the research on SARS vaccine.
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。
The activity of aldehyde dehydrogenase (ALD6) of saccharomyces cerevisiaes controls the content of acetic acid in beer.
结果成功构建了以GFP为报告基因的酿酒酵母载体，并在酵母中得到表达。
Results Saccharomyces cerevisiae expression vector with GFP as report gene was constructed and expressed successfully.
本研究旨在观察致癌剂MMS对酿酒酵母s288 C细胞DNA损伤反应以及对端粒酶活性的影响，为端粒酶与恶性肿瘤的关系提供科学依据。
Our aim was to investigate the effect of carcinogen MMS on DNA and telomerase activity of S. cerevisiae S288C and provide some scientific foundation for the relation between telomerase and cancer.
研究了葡萄品种、年份、酿酒酵母、果胶酶、SO 2、澄清剂等对干红葡萄酒中白藜芦醇含量的影响。
The effects of wine variety, vintage, yeast, pectase, SO2 and clarificant on resveratrol content in dry-red wine were studied.
研究了葡萄品种、年份、酿酒酵母、果胶酶、SO 2、澄清剂等对干红葡萄酒中白藜芦醇含量的影响。
The effects of wine variety, vintage, yeast, pectase, SO2 and clarificant on resveratrol content in dry-red wine were studied.
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