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酿酒酵母菌
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  saccharomyces cerevisiae
     An effects of physiological stimulation on Saccharomyces cerevisiae AS 2. 1189 was studied by CO2 laser and He-Ne laser.
     研究了CO2激光和He-Ne激光对酿酒酵母菌SaccharomycescerevisiaeAS2.1189的生理刺激作用和诱变效应;
短句来源
     CLONE AND EXPRESSION OF THE mel GENE IN SACCHAROMYCES CEREVISIAE
     mel基因在酿酒酵母菌中的克隆和表达
短句来源
     The comparative research of the cluster analysis based on the RAPD bands spectra showed that the similarity coefficient between two different strains were varied from 37.5% to 94.1%, indicating that there are some genomic difference among different isolates, and 16 Saccharomyces cerevisiae strains in this experiment could be classified to 6 groups according to their genetic relationship.
     RAPD分析结果表明,不同来源的酿酒酵母菌株之间的遗传相似系数在37.5%~94.1%之间,反映出较高的遗传差异性,并可通过聚类分析将16株不同来源的酿酒酵母菌株按亲缘关系的远近分为6个类群。
短句来源
     In this paper, 20 random primers were tested to the Random Amplified Polymorphic DNA (RAPD) analysis on 16 strains of Saccharomyces cerevisiae isolated from different sources, and 3 effective primers named OPG-06, OPG-11and OPG-20 were elected. Each of them could amplify 1 to 10 DNA fragments of 100~2000bp. 34 RAPD bands were amplified, 85.3 % of them was being polymorphic.
     研究中试用了20个随机引物对16株不同来源的酿酒酵母菌株全基因组进行了随机扩增多态DNA分析,其中OPG06,OPG11和OPG20三条适宜引物具有鉴别作用,每一引物均可扩增1~10条DNA片段,大多数片段分子量大小在100~2000bp之间,共扩增出34条RAPD谱带,多态性为85.3%,获得了稳定清晰的菌株RAPD指纹图谱。
短句来源
     Glucose Signal Transduction in Saccharomyces cerevisiae
     酿酒酵母菌葡萄糖信号传导途径研究进展
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  liquor-making yeasts
     Research on Liquor-making Yeasts in China-Records on Screening of Varieties of Yeast and Their Applications
     中国酿酒酵母菌的研究——不同酒类酵母筛选与应用纪实(上)
短句来源
     Research on Liquor-making Yeasts in China——Records on Screening of Varieties of Yeast and Their Applications (Continous )
     中国酿酒酵母菌的研究——不同酒类酵母筛选与应用纪实(下)
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  “酿酒酵母菌”译为未确定词的双语例句
     Furthermore, applying the algorithm, we obtain the total number of protein coding genes in the yeast S. cerevisiae genome coincident with 5800-6000, which is widely accepted.
     反过来将算法应用到酿酒酵母菌基因组中进行基因识别,得到了一个酿酒酵母菌基因组中基因总数的估计5897,与普遍接受的酿酒酵母菌基因组中基因数目5800-6000相符。
短句来源
     A Function of Mutagenesis on Saccharomyces Cereisiae Irradiated by CO_2 Laser
     CO_2激光辐照酿酒酵母菌的诱变作用
短句来源
     Classification and Identification of 8 Yeast Strains from Abroad for Making Wine
     8株国外引进的酿酒酵母菌的分类鉴定
短句来源
     It was transformed into four yeast strains, BJ2168, DBY746, JPY188, BJ3505. The expression cassette from YFD59 LSS1 was then inserted into the BamHⅠ site of a stable yeast plasmid pHC11. Three expression vectors, pHC11 LSS1 1, pHC11 LSS1 2 and pHC11 LSS1 7, were obtained.
     再将YFD5 9 LSS1质粒上的表达单元克隆至高稳定载体pHC11的BamHⅠ位点 . 构建成 3个带有不同拷贝数和不同插入方向表达单元的表达载体 :pHC11 LSS1 1,pHC11 LSS1 2和 pHC11 LSS1 7.将它们分别转化Y16 ,Y192株酿酒酵母菌 .
短句来源
     A Function of Mutagenesis on Saccharomyces Cereisiae Irradiated by He-Ne Laser
     He-Ne激光辐照酿酒酵母菌的诱变效应
短句来源
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  saccharomyces cerevisiae
The mature β-mannanase originated from Bacillus subtilis was expressed in Pichia pastoris, a methylotrophic yeast, using the leader peptide sequence of Saccharomyces cerevisiaeα-factor.
      
A Comparative Study of Certain Parameters of Energy Metabolism in Two Strains of Saccharomyces cerevisiae
      
A comparative study of energy metabolism in two strains Saccharomyces cerevisiae (the initial strain no.
      
The association contained two species of bacteria, Leuconostoc oenosand Pediococcus pentosaceus, and the yeast Saccharomyces cerevisiae.
      
Effects of Nutrient Media on the Composition of Free Amino Acids in Saccharomyces cerevisiae
      
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Several problems about the yeast of making seabuckthorn wine were studied. The seabuckthorns( Hippophae rhamnoides, L.)grow in Jianping county,Liao Ning province. The results showed that the 8792 yeast strain was separated and screened from wild yeast. The main property of this yeast stain was its tolerance to higher acidity.It could ferment even at pH 2.8-3.0 and its adaptable acid range was wide. This yeast stain had the characterastics of anti-SO_2, anti-alcohol and low residual sugar at the temperature of...

Several problems about the yeast of making seabuckthorn wine were studied. The seabuckthorns( Hippophae rhamnoides, L.)grow in Jianping county,Liao Ning province. The results showed that the 8792 yeast strain was separated and screened from wild yeast. The main property of this yeast stain was its tolerance to higher acidity.It could ferment even at pH 2.8-3.0 and its adaptable acid range was wide. This yeast stain had the characterastics of anti-SO_2, anti-alcohol and low residual sugar at the temperature of 25-28°C. Its coagulation was good and the prodct had the typic seabuckthorn flavour.

以辽宁省建平县沙棘为材料,对沙棘酿酒酵母菌种进行筛选与试用。从沙棘野生酵母中分离筛选出8792号酵母菌株,在pH2.8~3.0仍能进行发酵,还具有抗SO_2、耐酒精度高、发酵残糖低。用以发酵沙棘酒,在25~28℃条件下发酵速度最快,凝聚性强,制成的酒具有沙棘的典型风味。

Several problems about the yeast of making seabuckthorn wine were studied.The seabuckthorns(Hippophae rhamnoides,L.)grow in Jianping county,Liao Ning province. The results showed that the 8792 yeast strain was separated and screened from wild yeast.The main property of this yeast stain was its tolerance to higher acidity.It could ferment even at pH 2.8-3.0 and its adaptable acid range was wide.This yeast stain had the characterastics of anti-SO_2,anti-alcohol and low residual sugar at the tempera- ture of 25-28℃.Its...

Several problems about the yeast of making seabuckthorn wine were studied.The seabuckthorns(Hippophae rhamnoides,L.)grow in Jianping county,Liao Ning province. The results showed that the 8792 yeast strain was separated and screened from wild yeast.The main property of this yeast stain was its tolerance to higher acidity.It could ferment even at pH 2.8-3.0 and its adaptable acid range was wide.This yeast stain had the characterastics of anti-SO_2,anti-alcohol and low residual sugar at the tempera- ture of 25-28℃.Its coagulation was good and the prodct had the typic seabuckthorn fla- vour.

以辽宁省建平县沙棘为材料,对沙棘酿酒酵母菌种进行筛选与试用。从沙棘野生酵母中分离筛选出8792号酵母菌株,在 pH2.8~3.0仍能进行发酵,还具有抗 SO_2、耐酒精度高、发酵残糖低。用以发酵沙棘酒,在25~28℃条件下发酵速度最快,凝聚性强,制成的酒具有沙棘的典型风味。

The growth of Achromobacter,Pseudomonas, Zoogloea ramigera and Saccharomyces cerevisiae under different culture temperatures was studied separately using polychlorinated biphenyl (PCBS) as the unique carbon resource. The optimum experimental conditions for the degradation of PCBswith the above thallus were obtained initially.

本文以PCBs为唯一碳源,讨论了无色菌、假单胞菌、肢动胶菌和酿酒酵母菌在不同PCB_s浓度,培养温度下的生成情况,初步得出了上述菌体降解PCB_s的最佳实验条件。

 
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