Process of improving the odor, taste, and digestibility of raw yeast for the purpose of employing it as edible yeast

• 1. 通过加入酵母提取物改善脂肪总量减少的食品或饮料的味道的方法和由此获得的食品或饮料 [P] . 中国专利： CN100521973C . 2009.08.05
• 2. 通过加入酵母提取物改善脂肪总量减少的食品或饮料的味道的方法和由此获得的食品或饮料 [P] . 中国专利： CN1822774A . 2006-08-23
• 3. Process for improving the odour, taste, and digestibility of raw yeast for the purpose of employing it as edible yeast [P] . 英国专利： GB156153A . 1922-03-31

  机译： 以原酵母为食用酵母的目的，用于改善原酵母的气味，味道和消化率的方法

• 4. A method for the improvement of the odor, the taste and the digestibility of rohhefe for the purpose of use as yeast [P] . 德国专利： DE331348C . 1920-12-31

  机译： 以用作酵母为目的的罗氏饮料的气味，味道和消化率的改善方法

• 5. PRODUCTION OF YEAST HAVING IMPROVED ODOR AND YEAST PROCESSING AND TREATING SUBSTANCE [P] . 日本专利： JPS5749187B2 . 1982-10-20

  机译： 气味得到改善的酵母的生产以及酵母的处理和处理物质

• 1. Inclusion of Yeast Cultures (Saccharomyces cerevisiae) to Dairy Cows’ Urea-Treated Rice Straw Diets Improves Mozzarella Cheese Processing and Yield [J] . Stephen Odera, Olivier Basole Kashongwe, Patrick Muliro Simiyu, 食品与营养科学（英文） . 2020,第012期
• 2. Effects of dietary yeast β-glucan on nutrient digestibility and serum profiles in pre-ruminant Holstein calves [J] . MA Tao, TU Yan, ZHANG Nai-feng, 农业科学学报：英文版 . 2015,第004期
• 3. Effects of dietary yeastβ-glucan on nutrient digestibility and serum proifles in pre-ruminant Holstein calves [J] . MA Tao, TU Yan, ZHANG Nai-feng, 农业科学学报（英文版） . 2015,第004期
• 4. Probiotics Potential of Yeast and Lactic Acid Bacteria Fermented Foods and the Impact of Processing: A Review of Indigenous and Continental Food Products [J] . Mabel Kyei Kwofie, Nafisatu Bukari, Oluwaseyi Adeboye 微生物学（英文） . 2020,第009期
• 5. A TASTE OF YEAST MOBILOMICS [C] . Giulia Menconi, Giovanni Battaglia, Roberto Grossi, International Conference on Bioinformatics Models, Methods and Algorithms . 2012
• 6. Utilization of Granular Activated Carbon Media to Improve Biofiltration for the Purpose of Taste and Odor Removal [D] . Knutson, Kristofer James. 2020
• 7. Comparison Effects of Ruminal Crabtree-Negative Yeasts and Crabtree-Positive Yeasts for Improving Ensiled Rice Straw Quality and Ruminal Digestion Using In Vitro Gas Production [O] . Chanon Suntara, Anusorn Cherdthong, Suthipong Uriyapongson, 2020
• 8. Inclusion of Yeast Cultures (iSaccharomyces cerevisiae/i) to Dairy Cows’ Urea-Treated Rice Straw Diets Improves Mozzarella Cheese Processing and Yield [O] . Stephen Odera, Olivier Basole Kashongwe, Patrick Muliro Simiyu, 2020

• 1. Fermentation of the Straw Material Paja Brava by the Yeast iPichia stipitis/iin a Simultaneous Saccharification and Fermentation Process [J] . Cristhian Carrasco ,Henrique Baudel ,Christian Roslander . 可持续生物质能源系统（英文） . 2013,第2期
• 2. 饲料中添加酵母培养物对罗非鱼生长性能、抗应激能力以及饲料消化率的影响 [C] . 张耀 ,潘镜 . 中国南方渔业论坛暨第二十八次学术会议 . 2012
• 3. 三种酵母蛋白原料用作猪饲料的养分消化率及饲养效果研究 [A] . 康佳 . 2017