1·Some basic substances such as gene, enzyme, functional protein and small molecular substances involved in osmotolerance regulation & control of microzyme were reviewed.
综述了参与酵母菌耐高渗调控的一些基本物质，如基因、酶、功能蛋白质和一些小分子物质等。
2·The mutated saccharomyces cerevisiae starting transcription factor transformed into microzyme can be used for production in which xylose is utilized by leaven to produce ethanol.
本发明所提供的突变酿酒酵母起始转录因子转化入酵母菌可用于酵母利用木糖产乙醇的生产。
3·The ratio of height to diameter, ph value, reducing sugar, moisture, weight, lactobacillus, microzyme are primary physicochemical and microbial index during the process of steamed bread.
高径比、酸度、还原糖、水分、重量、乳酸菌和酵母菌是馒头加工过程中主要的理化和微生物变化指标。
4·The main causations for the precipitate in amur grape wine are microzyme self-dissolve, microbial contamination, excessive oxidation and over quantity of tarter muriatic acid etc.
山葡萄酒浑浊的主要原因有酵母菌自溶、微生物污染、氧化过度、蛋白质和酒石酸盐过多等。
5·Yellow water, as the byproduct in liquor production, contains rich lactobacilli, butyric acid bacteria, caproic acid bacteria and microzyme etc.
黄水是白酒酿造过程中的副产物，其含有丰富的乳酸菌、丁酸菌、己酸菌、酵母菌等微生物资源。