机译:工业酿酒酵母WZ65对液泡型PrA的冲击对糖酵解通量,氧化磷酸化和细胞形态的影响
Department of Food Science and Nutrition, Zhejiang University, Hangzhou, 310058, People’s Republic of China;
Department of Food Science and Nutrition, Zhejiang University, Hangzhou, 310058, People’s Republic of China;
Department of Food Science and Nutrition, Zhejiang University, Hangzhou, 310058, People’s Republic of China;
Department of Food Science and Nutrition, Zhejiang University, Hangzhou, 310058, People’s Republic of China;
Department of Food Science and Nutrition, Zhejiang University, Hangzhou, 310058, People’s Republic of China;
Department of Biological Sciences, Qinghai University, Xining, 810003, People’s Republic of China;
Proteinase A (PrA); S. cerevisiae WZ65; Pyruvate kinase (PYK); Oxidative phosphorylation; Transmission electron microscopy;
机译:工业酿酒酵母WZ65对液泡PrA的冲击对糖酵解通量,氧化磷酸化和细胞形态的影响。
机译:工业酿酒酵母WZ65中编码PrA的基因-PEP4缺失对与糖酵解途径有关的关键酶的影响。
机译:啤酒酵母的内吞作用和液泡形态在乙醇胁迫或热激反应中改变
机译:胚胎和成年心室细胞糖酵解ATP产生与氧化磷酸化平衡的模拟研究
机译:啤酒酵母中的ADP / ATP载体活性和线粒体翻译依赖的氧化磷酸化调控。
机译:木糖的发酵由于重组的工业酿酒酵母中的碳/能量饥饿和糖酵解通量的减少而导致代谢效率低下。
机译:蛋白酶A对工业酿酒酵母WZ65的培养和生存力特性的影响