目的研究从面包酵母中提取海藻糖。
Objective To study the extraction of trehalose from bread yeast.
消泡剂在面包酵母生产中有着特殊作用。
本发明还提供了耐防腐剂面包酵母的制备方法。
The invention also provides a method for preparing the preservative-resistant bread yeast.
最知名的酵母抽提物来自于专门选择的面包酵母菌。
The best-known extracts are derived from specially selected strains of primary grown baker's yeast.
对面包酵母水相催化不对称还原opbe进行研究。
The asymmetric reduction of OPBE catalyzed by Baker Yeast in water medium to synthesis HPBE was investigated.
对面包酵母的海藻糖积累条件及补料分批发酵进行了研究。
Trehalose accumulation condition in baker's yeast was studied in fed batch fermentation.
并且还比较了面包酵母和啤酒酵母在ATP生产中的不同。
The different between the bread yeast and the beer yeast in ATP production was also investigated in this paper.
本发明公开了耐防腐剂面包酵母菌种及面包酵母的制备方法。
The invention discloses a preservative-resistant bread yeast strain and a method for preparing bread yeast.
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.
以面包酵母与一定量螺旋藻粉培养褶皱臂尾轮虫的过程中，添加光合细菌液进行实验。
In the process of culture rotifer Brachionus plicatilis with Baker's yeast and a certain amount of spiraling algae powder, we add Photosynth-etic Bacteria (PSB) in our experiments.
此外PCL亦凝集某些微生物如野生型和H .B . 101大肠杆菌以及面包酵母。
PCL also agglutinated micro organisms, as wild type and H. B. 101 e.
此外PCL亦凝集某些微生物如野生型和H .B . 101大肠杆菌以及面包酵母。
PCL also agglutinated micro organisms, as wild type and H. B. 101 E. coli and yeast.
结论染料配基亲和层析可作为面包酵母乙醇脱氢酶和葡萄糖-6-磷酸脱氢酶的精制纯化方法。
Conclusion Dye affinity chromatography can be used as a refine purification method for purification of EDH and G-6-PDH from baker's yeast.
由面包酵母、啤酒酵母或圆酵母制成的酵母抽提物现已成为大多数调味品开发系统中的关键因子。
Yeast extracts made from baker's, brewer's or torula yeast have now become key elements in the development of most savory flavor systems.
研究了温和压力对蓝色犁头霉和面包酵母细胞活力、细胞膜通透性，显微形态及胞内代谢等方面的影响。
The effects of chlorides of Ce, Nd, and Dy with different concentration on the permeability of cell membrane and distribution in spring wheat were studied in this paper.
离子液体的存在，提高了固定化面包酵母细胞催化该反应的速度，但降低了固定化酵母细胞的操作稳定性。
The presence of IL in the reaction system could enhance the reaction rate, but decrease the operational stability of immobilized yeast cells.
面包酵母的糖代谢活力保留值的实验测定值与模型计算值相符，进一步验证了微生物活力保留值模型的正确性。
The calculated data of thesaccharide metabolic activity retention of baker's yeast using the new model accorded with the experimental data.
本发明公开了一种可用于检测环境致癌物的高通透性面包酵母 及其制备方法，涉及面包酵母及遗传基因改造。
The invention discloses a high permeability baker's yeast for detecting environmental carcinogen and method for making the same which relates to baker's yeast and the reforming of descendiblity gene.
探讨了面包酵母在无糖面团中的起发速度与麦芽糖发酵力之间的关系，包括葡萄糖阻遏作用对麦芽糖发酵力的影响。
The correlation between plain dough-raising ability and maltose fermentation, including the influence on maltose fermentation under glucose repression was studied in this paper.
由于是在较宽的操作条件下得到的实验数据，使得该模型在预测面包酵母热力干燥过程中的质量变化具有较广泛的适用性。
The extensive data from the experiments under variety conditions enable the model to predict the quality retention of baker's yeast in a rather wide range during thermal drying.
这个缺点不久被面包酵母抽提物克服了。面包酵母抽提物是用初生的酵母生产的，它比含酒花残余物的废啤酒酵母纯净得多。
This was soon overcome by the use of baker's yeast which is a primary grown yeast which is a much cleaner yeast than the brewers yeast that have the residual effect of hops.
经遗传稳定性分析，证明三倍体菌株zlfh—121遗传稳定，是一株具有潜在应用价值的优良酿酒酵母(面包酵母)菌株。
The triploid baker's yeast strain ZLFH-121 was genetically stable as showed by analysis of genetic stability. The results indicate that the triploid strain ZLFH-121 has potential industrial value.
用胱氨酸对面包酵母表面进行修饰制成生物吸附剂，以戊二醛为交联剂，研究了该吸附剂对直接蓝的吸附性能、特征及其影响因素。
Bakers yeast was modified by cystine and then cross-linked with glutaraldehyde, and the adsorption capability of modified biomass for direct blue in aqueous solution was studied.
综述了近年来利用面包酵母催化不对称合成手性化合物的研究进展，着重讨论了利用面包酵母可进行的多种手性试剂的催化合成的反应类型。
This review covers the application of baker's yeast to the asymmetric synthesis of chiral reagent. The types of catalytic synthesizing chiral reagent by using baker's yeast were introduced.
三十年代中期，G ？tzOhly首先开发出来用初生的酵母生产的面包酵母抽提物。他也用他的名字作为公司和名称和产品的品牌。
In the mid 1930's g? Tz Ohly was the first to develop yeast extracts from primary grown yeast and he still lends his name to the company and the branded range of bakers yeast derived products.
三十年代中期，G ？tzOhly首先开发出来用初生的酵母生产的面包酵母抽提物。他也用他的名字作为公司和名称和产品的品牌。
In the mid 1930's g? Tz Ohly was the first to develop yeast extracts from primary grown yeast and he still lends his name to the company and the branded range of bakers yeast derived products.
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