机译:通过工业酿造酵母菌株的基因组改组减少乙醛生成
State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd, Qingdao 266061, People's Republic of China;
China National Research Institute of Food and Fermentation Industries, Beijing 100015, People's Republic of China;
State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd, Qingdao 266061, People's Republic of China;
College of Food Science and Engineering, Henan University of Science and Technology, Luoyang 471003, People's Republic of China;
State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd, Qingdao 266061, People's Republic of China;
State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd, Qingdao 266061, People's Republic of China;
State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd, Qingdao 266061, People's Republic of China;
genome shuffling; industrial brewing yeast; acetaldehyde; domestication;
机译:酵母M14在中国广泛使用的工业酿造酵母菌株的基因组分析
机译:低乙醛产量和改善风味稳定性的工业酿造酵母的开发
机译:利用常压和室温血浆诱变产生酿酒酵母,降低乙醛的产生
机译:啤酒酿造酵母的全基因组序列
机译:新型酿造酵母菌的发现和用于手工艺酿造业的消毒剂的功效
机译:通过改良的基因组改组方法构建的木糖发酵重组酵母菌株提高了乙醇产量
机译:使用大气和室温等离子体诱变,以减少丙醛生产的酿造酵母