面包酵母

面包酵母催化芳香酮不对称还原反应研究

The Study on Asymmetric Reduction of Aromatic Ketones by Baker 's Yeast

面包酵母不对称还原制备（S）-1-苯砜基-2-丙醇

Preparation of ( S ) - 1-Phenylsulfonyl-2-Propanol through Asymmetric Reduction by Baker 's Yeast

C高；耐高糖面包酵母的研究

Study on the High-sugar-tolerant Baker 's Yeast

结果表明：面包酵母C可选择性地利用蔗糖，而水苏糖和棉子糖的保留率大于96%；

The results showed that S.cerevisiae C could selectively utilize sucrose and the residual rate of stachyose and raffinose could be more than 96 % .

面包酵母酶法合成ATP的细胞通透性研究

Improvement on cell membrane penetrability of Saccharomyces cerevisiae for enzymatic synthesis of ATP

面包酵母催化溶剂相不对称还原合成（R）-2-羟基-4-苯基丁酸乙酯

Enantioselective Synthesis of Ethyl ( R ) - 2 - Hydroxy - 4 - Phenylbutyrate Mediated by Saccharomyces cerevisiae in Organic Solvents

并且还比较了面包酵母和啤酒酵母在ATP生产中的不同。

The different between the bread yeast and the beer yeast in ATP production was also investigated in this paper .

面包酵母和耐高温酵母在谷胱甘肽合成过程中作为ATP再生菌株的比较

The Compared Study of Baker ′ s Yeast and Thermotolerant Yeast as the Strain of ATP Regeneration in Glutathione Synthesis

试验结果表明，采用发酵0.5h内面团的产气量（mL）作为面包酵母发酵力的指标，能较好地反映面包酵母产品的质量；

The results showed it could reflect baker 's yeast quality better if gas production amount ( mL ) of dough during the first 0.5h was used as the index of baker 's yeast fermentation ability .

并且选取乙酰乙酸乙酯为底物，进一步研究了加热预处理温度和时间对面包酵母还原乙酰乙酸乙酯转化率及ee值的影响。

Ethyl acetoacetate was chosen as the model substrate . The effects of heating temperature and heating time during the pretreatment of baker ' yeast cells on the conversion and stereoselectivity of the reduction reaction were investigated .

考察了面包酵母发酵液直接催化4-氯-乙酰乙酸乙酯（COBE）的不对称还原反应，并进行了手性添加物的筛选和反应条件的优化实验。

The asymmetric reduction of ethyl 4-chloro-3-oxobutanoate ( COBE ) to optically active ethyl 4-chloro-3-hydroxybutanoate ( CHBE ) directly catalyzed by yeast fermentation broth and the influence of chiral additives and reaction conditions on this reaction were studied .

试验结果表明：在发酵前对早籼米进行蒸汽处理8min，发酵时用根霉曲0.6%、面包酵母和酒精酵母各0.15%（接种量0.9%）。

The results show that the best procedure is steaming for 8 minutes , fermenting at 24 ℃ for 20 hours with 0.6 % of Rhizopus , 0.15 % of bakery yeast and 0.15 % of alcohol yeast .

目的研究从面包酵母中提取海藻糖。

Objective To study the extraction of trehalose from bread yeast .

面包酵母催化羰基不对称还原合成手性醇的研究

Asymmetric reduction carbonyl compounds to chiral alcohols by baker 's yeast

面包酵母细胞出芽率与产品质量关系研究

Fraction of Budding Cells and the Quality of Baker 's Yeast

不同营养物对面包酵母产量的影响

Different quantities of bread yeast resulting from different kinds of nutrition

固定化面包酵母生产转化糖的反应动力学模型

Reaction kinetics model of producing invert sugar by immobilized yeast cells

耐冻性面包酵母菌种的选育及其特性的研究

Isolation and Characterization of a Freeze - tolerant Baker 's Yeast

面包酵母培养过程解析和流加模式研究

Process Analysis and Fed-Batch Model in Baker 's Yeast Culture

快速发酵面包酵母菌株的选育

Screening of baker ′ s yeast for quick fermentation in plain doughs

面包酵母在手性化合物不对称合成中的类型

Application of baker 's yeast to the asymmetric synthesis of chiral reagent

论述了影响面包酵母耐冷冻性的各种因子。

This paper described factors discussed regarding freeze-tolerance of baker 's yeast .

以面包酵母为模型生物质、基因重组E。

With the intact yeast cells as model bio-particles and E.

海藻糖对面包酵母耐贮存力的影响

The Effect of Trehalose on Stability of Baker 's Yeast

面包酵母催化不对称还原2-羰基-4-苯基丁酸乙酯的研究

Asymmetric Reduction of Ethyl 2-oxo-4-phenylbutyrate Catalyzed by Baker 's Yeast

絮凝性强的优良面包酵母菌株的选育

Breeding of Excellent Baker 's Yeast Strain with Good Flocculation

耐高糖面包酵母的研究

Study on the high sugar tolerant baker 's yeast

从新鲜面包酵母中提取海藻糖

Study on Extracting Trehalose from Raw Baker 's Yeast

面包酵母中谷胱甘肽对面团流变性质的影响

The Effect of Glutathione in Baker 's Yeasts on Rheological Properties of Dough

从面包酵母中提取海藻糖工艺的研究

Study of Extraction Technology of Trehalose from Bread Yeast