「Yeasts」の共起表現(1語右で並び替え) - Weblio英語共起表現検索 (original) (raw)

In bacteria,

yeasts, and animals, one glutathione reductase gene i

The beer uses three different

yeasts and is packaged in a bottle that is painted to

to detect to unwanted bacteria by suppressing

yeasts and molds in beer fermentation.

a traditional brewing process; top-fermenting

yeasts and a fruity taste of ester were usual and the

Cruentaren A strongly inhibits the growth of

yeasts and filamentous fungi, and inhibits the prolif

lated with vesicle traffic (vacuole fussion in

yeasts and lysosome one in mammals and other taxa.

Ecology, taxonomy, and phylogenesis of

yeasts and yeasts-like fungi

The two most commonly used

yeasts are Saccharomyces cerevisiae and Schizosacchar

The

yeasts are living organisms that flourish in Spring a

Brewing

yeasts are polyploid and belong to the Saccharomyces

Mostly natural

yeasts are used for fermentation, and yeast contact i

However these

yeasts are a different race to that of the normal yea

The use of brettanomyces or other

yeasts can result in a funky, complex flavor profile

Saccharomyces

yeasts can form symbiotic matrices with bacteria, and

The

yeasts Candida milleri or Saccharomyces exiguus usual

he usual process occurring aerobically in most

yeasts e.g.

fers from Fermentation (wine), which says that

yeasts enter the grapes to begin fermentation in this

You get artificial

yeasts, enzymes, sugar, extracts, tannins, all sorts

ional food source for the remaining fermenting

yeasts helps boost the alcohol level and body of the

hane-like cell lining, and it is believed that

yeasts in the liquid may act as the primary protein s

Schizosaccharomycetaceae is a family of

yeasts in the order Schizosaccharomycetales.

The Lipomycetaceae are a family of

yeasts in the order Saccharomycetales.

The Saccharomycopsidaceae are a family of

yeasts in the order Saccharomycetales.

The Eremotheciaceae are a family of

yeasts in the order Saccharomycetales.

The Cephaloascaceae are a family of

yeasts in the order Saccharomycetales.

us oryzae, Amylomyces rouxii or Mucor spp, and

yeasts including Saccharomyces cerevisiae, and Saccha

ntaining a few inflammatory cells and numerous

yeasts of Cryptococcus neoformans.

lied research of the fungi, including lichens,

yeasts, oomycetes, and slime moulds.

s susceptible to spoilage, primarily caused by

yeasts or molds

breweries which is characterized by the use of

yeasts other than Saccharomyces cerevisiae for fermen

In eukaryotes such as

yeasts, plants and animals, the synthesis processes a

odern pumpernickel loaves often use commercial

yeasts, sometimes spiked with citric acid or lactic a

to sulfur dioxide, inactivating wine spoilage

yeasts such as Brettanomyces.

mmon organisms that can be cultured on PDB are

yeasts such as Candida albicans and Saccharomyces cer

yeasts such as Candida albicans

Yeasts such as Candida albicans and Cryptococcus neof

ition to budding yeast cells and pseudohyphae,

yeasts such as Candida albicans may form true hyphae.

ss, raw honey is first pasteurized to kill any

yeasts that may be present in the honey.

this sucrose will ferment without aid, due to

yeasts that naturally accumulate in the toddy.

fermentation of transgenic bacteria or

yeasts that express bioadhesive protein genes

t serves some interest in the study of certain

yeasts, the principal organism on which lycorine is t

r lipid (fat) content compared with other wine

yeasts, they all float - a property which is especial

In

yeasts, this molecule possess a stem-loop region (kno

id-base fermentation cycle, only found in some

yeasts, typically ones bred for use in baking.

grains are symbiotic consortia of bacteria and

yeasts which ferment milk containing the complex suga

econd vessel and use stronger, more aggressive

yeasts with high fermentation temperatures to re-init