机译:酿酒酵母K35对木质纤维素衍生的抑制化合物的耐受性
Department of Chemical Engineering, Kwangwoon University, Seoul 139-701, Korea;
Department of Chemical Engineering, Kwangwoon University, Seoul 139-701, Korea;
Department of Chemical Engineering, Kwangwoon University, Seoul 139-701, Korea;
Department of Wood and Paper Science, Chungbuk National University, Chungbuk 361-763, Korea;
Department of Chemical and Biological Engineering, Korea University,Seoul 136-701, Korea;
School of Life Science and Biotechnology, Korea University, Seoul 136-701, Korea;
Department of Chemical and Biomolecular Engineering, Sogang University, Seoul 121-742, Korea;
Department of Chemical and Biological Engineering, Korea University,Seoul 136-701, Korea;
Department of Chemical Engineering, Kwangwoon University, Seoul 139-701, Korea;
saccharomyces cerevisiae; ethanol; lignocelluloses; inhibitor; hydrolysate;
机译:通过调节亚精胺含量提高酿酒酵母对多种木质纤维素衍生抑制剂的耐受性
机译:增加脯氨酸和肌醇肌醇可改善酿酒酵母酿酒酵母的耐受性,以多种木质纤维素衍生的抑制剂的混合物
机译:乙醇产酿酒酵母对糠醛(一种木质纤维素抑制化合物)的耐受性和适应性的比较蛋白质组学分析
机译:木质纤维素衍生的芳香族化合物对酿酒酵母限氧生长和乙醇发酵的影响
机译:酿酒酵母中抑制性纳米化合物的化学-遗传学分析。
机译:脯氨酸和肌醇的增加可提高酿酒酵母对多种木质纤维素衍生抑制剂混合物的耐受性
机译:全基因组筛选酿酒酵母基因,以增强对工业生物质水解产物中抑制性化合物的耐受性