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Saccharomyces bisporus 二孢酵母
The test materials was Agaricus bisporus. 试验材料为双孢蘑菇。
Agaricus bisporus second levels plant the growthing condition. 双孢菇二级种生长状况。
It is classified as a Saccharomyces cerevisiae bayanus. 它被列为酿酒酵母酵母。
Saccharomyces cerevisiae was immobilized by Penicillium. 酿酒酵母被青霉菌固定。
A study with vacuolar mutants of Saccharomyces cerevisiae. 外文期刊 Iron sequestration by the yeast vacuole.
An edible mushroom,especially the much cultivated species Agaricus bisporus. 洋蘑菇一种可食用的蘑菇，尤指大量培植的品种双孢子蘑菇
An edible mushroom, especially the much cultivated species Agaricus bisporus. 洋蘑菇一种可食用的蘑菇，尤指大量培植的品种双孢子蘑菇
Vinegar bad cultivation of agaricus bisporus will have very broad prospects. 结合山西省实际，醋糟栽培双孢菇推广前景十分广阔。
A given amount of surface-fermenting yeast, saccharomyces cerevisiae, is used. 在发酵中,通常使用一种给定数量的表面发酵酵母,啤酒酵母
But Hackett had his doubts about the 45 million-year-old Saccharomyces. 不过，哈科特对于这种年龄高达四千五百万岁的酵母菌疑心重重。
Among the hosts, Saccharomyces cerevisiae is the best microorganism. 在这些宿主中，酒精酵母菌是最佳的微生物。
The evaluation index of effect were permeability of cell-membrane, browning, and sensory quality of Agaricus bisporus. 试验效应以双孢蘑菇的组织细胞膜渗透率、褐变度、感官品质进行评定。
The Agaricus bisporus was discolored easily before processing as light vegetable,whith reduced quality of product. 双孢菇作为一种浅色蔬菜,在加工前极易发生变色现象,从而降低产品品质。
Production of edible mushroom, Agaricus bisporus, and all kinds of canned fruit, mainly for export. 生产的食用菌，双孢菇，和各种水果罐头，外销为主。
Comprehensive analysis of common problems for Agaricus bisporus spawn production was maken. 摘要对双孢蘑菇生产种常见问题进行综合分析；
Research on vinegar fermentation technique with immobilized Saccharomyces cerevisiae Hansen and Acetobacter spp. 固定化酵母菌和醋酸杆菌发酵食醋工艺研究。
Vacuolar acidification under high hydrostatic pressure in saccharomyces cerevisiae. 高静水压下酿酒酵母的空泡酸化。
The dish contains a variant of Saccharomyces cerevisiae, known in culinary circles as baker's or brewer's yeast. 托盘中的酵母不同于厨师和酿酒人使用的那种。
The activity of aldehyde dehydrogenase (ALD6) of saccharomyces cerevisiaes controls the content of acetic acid in beer. 酿酒酵母中乙醛脱氢酶(ALD6)活性的高低控制着啤酒中乙酸含量的多少。