To mutate breeding with Penicillium chrysogenum in existing production in order to obtain stable high yield strain.
对现有生产中的产黄青霉进行育种突变，以获得稳定的高产菌株。
Saccharomyces cerevisiae was immobilized by Penicillium.
酿酒酵母被青霉菌固定。
Penicillium marneffei infection is endemic in South China and Southeast Asia.
马尔尼菲青霉菌感染主要在中国的南方和东南亚地区呈地方性流行。
Penicillium, Mucor, Aspergillus and Bacillus were found in the packing material.
填料内检出青霉、毛霉、曲霉和芽孢杆菌属。
Penicillium expansum was reported as the major patulin-producing fungus in apple.
扩展青霉是苹果中主要的展青霉素产生菌。
More recently, griseofulvin has become an important phenotypic marker in Penicillium taxonomy.
近来，灰黄霉素成为青霉属分类学中的一个重要的表型标志物。
Objective To analyze the genetic relationship of Penicillium sp. PT95 and six standard stains.
目的分析PT95菌株和6株标准菌株的亲缘关系。
Ultraviolet radiation on fresh pumpkin cutting of penicillium no significant inhibitory effect.
紫外照射对鲜切南瓜中的青霉没有显著的抑制作用。
This paper presents conclusions of the breeding of penicillium sp in the non natural environment.
对非自然环境中青霉菌菌株的培养选育进行了实验研究。
The morphological change of Penicillium chysogenum during the penicillin fermentation cycle was studied.
结合青霉素发酵过程，考察了产黄青霉形态与剪切环境的关系；
Mycophenolic acid is a common Penicillium metabolite first reported in the 1930s as a possible mycotoxin.
麦考酚酸是一种普通的青霉菌代谢物，于二十世纪三十年代首次报道，是一种可能的真菌毒素。
In this case Penicillium roqueforti spores are added to the curds just before the final cheese processing.
在生产过程中，在最后一步干酪生产工艺前向凝块中添加一些浓味青霉的孢子。
Objective To explore the epidemiological relationship between animals and human penicillium marneffei (PM).
目的探讨动物与人马尔尼菲青霉病的流行病学关系。
The flocculability of the penicillium ferment and the actinomycetes ferment are 68.4% and 69.0% respectively.
青霉发酵液和灰色链霉菌发酵液絮凝率最高可分别达到68.4%和69.0%。
Conclusion Dextral-fosfomycin can be chiral biotransformed to levo-fosfomycin by Penicillium camemberti 2221.
结论沙门柏干酪青霉2221可手性转化右旋磷霉素为左旋磷霉素。
The fermentation conditions of mycophenolic acid produced by Penicillium brevicompactum UA-32 were investigated.
研究短密青霉菌UA-32产生霉酚酸的发酵条件。
Mevastatin is a diterpene produced by several species of the genera Penicillium and Monascus first reported in 1976.
美伐他汀于1976年首次报道，是一种由若干种青霉菌属和红曲菌属真菌产生的双萜。
Objective To compare the difference in protome expression between yeast form and mould form of Penicillium marneffei.
目的比较马尔尼菲青霉菌酵母相和霉菌相蛋白质组表达差异。
This natural compound, produced by the Penicillium fungus, was found to be toxic to bacteria, but safe for use in humans.
这是一种由青霉真菌产生的天然化合物，对细菌具有毒性，但可以安全地用于人类。
Any of various antibiotics obtained from penicillium molds and used in the treatment of various infections and diseases.
从氢霉菌提取的用来治疗各种各样的传染病和细菌疾病的抗生素。
In particular, the invention relates to sequences which are obtained from an Aspergillus, Trichoderma or Penicillium cell.
特别地，本发明涉及获自曲霉属、木霉属或青霉属细胞的序列。
Objective: To mutate breeding with Penicillium chrysogenum in existing production in order to obtain stable high yield strain.
前言： 目的：对现生产用产黄青霉菌诱变育种以获得稳定高产菌株。
Even when the surface was coated with Penicillium digitatum (citrus green mold) before and after laser-etching, the result was the same.
即使在打标前后在水果表明涂上一层盘尼西林，结果仍然一样。
Effect of pretreatment with crude xylanase from Penicillium ZCF57 on wheat straw chemical pulpability and pulp bleachability was studied.
研究了青霉产木聚糖酶预处理对麦草碱法化学制浆和漂白性能的影响。
Gliocladium sp. are common and are most closely related to Penicillium and Paecilomyces. They are widespread in decaying vegetation and in soil.
粘帚霉是常见的和青霉、拟青霉关系最密切的霉菌。他们普遍存在于腐烂植被和土壤中。
Development of quick and easy method for testing Penicillium expansum and patulin is important to effectively control of the two harmful factors.
开发快速简便的扩展青霉和展青霉素检测技术有助于及时控制产品中展青霉素的水平。
Deeply pierced for air circulation and exposed to certain penicillium bacteria, blue-veined cheeses vary widely in tartness, intensity, and creaminess.
蓝纹乳酪是在制作过程中重度充入流通气体并加入青霉菌而成的，不同的蓝纹乳酪在酸味、口感强烈度和乳脂颜色上都各有千秋，不过共同特点在于都有着蓝色或绿色的纹理和美妙的味道。
The aim of the study was to explore the effects of Penicillium oxalicum Currie & Thom producing pectinase on the digestive physiology of broilers.
本文旨在研究鹅源草酸青霉产果胶酶对肉鸡消化生理的影响。
The content of humic acid decreased after inoculation of Penicillium, indicating that Penicillium was not conducive to the formation of humic acid.
接种青霉菌后腐殖酸类物质含量降低，说明青霉菌不利于腐殖酸的形成。
The content of humic acid decreased after inoculation of Penicillium, indicating that Penicillium was not conducive to the formation of humic acid.
接种青霉菌后腐殖酸类物质含量降低，说明青霉菌不利于腐殖酸的形成。
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