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啤酒酵母ecm25yjl201w基因敲除對(duì)啤酒風(fēng)味穩(wěn)定性的影(參考版)

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【正文】 sche M, Krause R, et al. Functional organization of the yeast proteome by systematic analysis of protein plexes. Nature, 2002, 415: 141147.[7] Sarry JE, Chen S, Collum RP, et al. Analysis of the vacuolar luminal proteome of Saccharomyces cerevisiae. FEBS J, 2007, 274: 42874305.[8] Perrone GG, Dawes IW, Grant CM. Glutathione Production. US patent, US .[9] Perrone GG, Grant CM, Dawes IW. Genetic and environmental factors influencing glutathione homeostasis in Saccharomyces cerevisiae. Mol Biol Cell, 2005, 16: 218230.[10] Li Q, Pan XQ, Gu GX. Improvement of beer flavor stability by screening antistaling brewers’ yeast. Chin J Biotech, 2004, 20(6): 912917.李崎, 潘學(xué)啟, 顧國(guó)賢. 選育抗老化啤酒酵母提高啤酒風(fēng)味穩(wěn)定性的研究. 生物工程學(xué)報(bào), 2004, 20(6): 912991.[11] Zhang JN, He XP, Guo XN, et al. Genetically modified industrial brewing yeast with highglutathione and lowdiacetyl production. Chin J Biotech, 2005, 21(6): 942946.張吉娜, 何秀萍, 郭雪娜, 等. 低雙乙??估匣【平湍腹こ叹臉?gòu)建. 生物工程學(xué)報(bào), 2005, 21(6): 942946.[12] Jiang K, Li Q, Gu GX. Improvement of beer antistaling capability by genetically modifying industrial brewing yeast with high glutathione content. Chin J Biotech, 2007, 23(6): 10711076.蔣凱, 李崎, 顧國(guó)賢. 構(gòu)建高產(chǎn)谷胱甘肽啤酒酵母基因工程菌提高啤酒抗老化能力的研究. 生物工程學(xué)報(bào), 2007, 23(6): 10711076.[13] Burke D, Dawson D, Stearns T. Methods in Yeast Genetics: A Cold Spring Harbor Laboratory Course Manual. Cold Spring Harbor Laboratory Course Manual. Cold Spring Harbor Laboratory Press, 2000.[14] Liu J, Wang YQ, Liu G, et al. Comparation of three methods for determination of glutathione. J Beijing Univ Chem Technol, 2004, 31(3): 3538.劉娟, 王雅琴, 劉剛, 等. 發(fā)酵液中還原型谷胱甘肽三種測(cè)定方法的改進(jìn)及其比較. 北京化工大學(xué)學(xué)報(bào), 2004, 31(3): 3538.[15] Kaneda H. Chemical evaluation of beer flavor stability. Master Brew Assoc Am, 1995, 32: 9094.[16] Yan M, Li Q, Gu GX. The estimation of endogenesis antioxidative activity of beer by DPPH radical scavenging capacity. Sci Technol Food Ind, 2005, 26(8): 8283, 87.嚴(yán)敏, 李崎, 顧國(guó)賢. 利用DPPH自由基清除率評(píng)價(jià)啤酒內(nèi)源性抗氧化能力. 食品工業(yè)科技, 2005, 26(8): 8283, 87.[17] Li Q, Yan M, Li YX, et al. Studies on the free radicals of materials of beer and its impact on the wort by ESR method. Chin J Anal Lab, 2007, 26(5): 8488.李崎, 嚴(yán)敏, 李永仙, 等. 利用電子自旋共振(ESR)技術(shù)研究啤酒原輔料自由基及其對(duì)麥汁自由基的影響. 分析試驗(yàn)室, 2007, 26(5): 8488.[18] Parsons R, Cope R. The Assessment and Prediction of Beer Flavor Stability. Proceedings of the Congress of the European Brewery Convention, Oxford: Information Press, 1983.[19] Guan DY. Beer Industry Handbook. Beijing: China Light Industry Press, 1982.管敦儀. 啤酒工業(yè)手冊(cè). 北京: 中國(guó)輕工業(yè)出版社, 1982.[20] Coulon J, Matoub L, Dossot M, et al. Potential relationship between glutathione metabolism and flocculation in the yeast Kluyveromyces lactis. FEMS Yeast Res, 2007, 7(1): 93101.[21] Kodama Y, Omura F, Miyajima K et al. Control of higher alcohol production by manipulation of the BAP2 gene in brewing yeast. Am Soc Brew Chem, 2001, 59(4): 157162.[22] Yan M. Studies on Free Radicals and Antioxidative Activity of Beer. Wuxi: Jiangnan University, 2005.嚴(yán)敏. 啤酒中自由基與抗氧化力初步研究. 無錫: 江南大學(xué), 2005.。啤酒酵母是一個(gè)具有精密調(diào)控體系的真核生物, 谷胱甘肽的分泌可能還和酵母的絮凝、膜流動(dòng)性和透性、氨基酸、脂肪酸、酒精脅迫、pH脅迫、氧脅迫等存在更為復(fù)雜的調(diào)控機(jī)制, 該設(shè)想還有待進(jìn)一步證實(shí)。和原菌相比, 轉(zhuǎn)化菌能分泌較多的GSH, 可以降低啤酒中老化前驅(qū)物
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