1.
Study of the Fusion of Bifidobacterium and Saccharomyces Cerevisiae Protoplast;
双歧杆菌和酿酒酵母原生质体融合的研究
2.
Studies on Protoplasts Formation and Regeneration in Aspergillus niger and Saccharomyces cerevisiae
黑曲霉与酿酒酵母原生质体的形成和再生的研究
3.
Study on Protoplast Fusion of Candida Aquatica and Saccharomy Cescerevisiae;
酿酒酵母和水生假丝酵母原生质体融合研究
4.
Study on Conditions for the Protoplast Fusion between Saccharomyces Cerevisiae and Oenococcus Oeni
酿酒酵母与酒酒球菌原生质体融合条件的研究
5.
Study on the Preparation of Protoplast on Haploid of Saccharomyces cerevisiae 1450
酿酒酵母单倍体1450原生质体制备的研究
6.
SELECTION OF STRAINS WHICH CAN DIRECTLY FERMENT STARCH TO ETHANOL ──INTERGENUS PROTOPLAST FUSION BETWEEN Endomyces fibuligera AND Saccharamyces cerevisiae
淀粉直接发酵酒精的菌株选育──内孢霉酵母与酿酒酵母属间原生质体融合
7.
Studies on the Breeding of Chinese-Liquor Yeast by Protoplast Fusion and Its Characteristics;
原生质体融合技术选育白酒酿造酵母及其特性的初步研究
8.
Construction of Yeast Brewing Honey-mulberry Wine by Protoplast Fusion Technique
原生质体融合法构建蜂蜜桑椹酒酿造酵母的研究
9.
Multi-Mutated Breeding of Resistant Strain of Saccharomyces Cerevisiae to Chromium with Protoplast and Investigation of Its Biological Function;
富铬酿酒酵母的单倍体原生质体复合诱变育种及其生物学功能研究
10.
Multi-Mutated Breeding of Resistant Strains of Saccharomyces Cerevisiae Protoplasts and Haploids to Molybdenum and Investigation of Its Biological Function;
富钼酿酒酵母的单倍体和原生质体复合诱变选育及其生物学功能研究
11.
EFFECTS OF SACCHAROMYCES CEREVISIAE ON THE MYCELIAL GROWTH OF MONASCUS SPP.
酿酒酵母对红曲霉菌丝体生长的影响
12.
Optimization of the Fermentation Conditions of Honey-mulberry Wine with Fusant F_6
原生质体融合菌株F_6酿造蜂蜜桑椹酒的发酵条件优化
13.
Golgi Glycosylation Process and Its Biological Function in Saccharomyces Cerevisiae;
酿酒酵母高尔基体糖基化及生物学功能的研究
14.
The Effect of Mitochondrial NAD Kinase on Biological Oxidation Function in Saccharomyces Cerevisiae
酿酒酵母线粒体NAD激酶对生物氧化功能的作用
15.
Isolation, Identification of Thermotolerant and Building Thermotolerant High-producing Yeast by Protoplast Fusion;
高温酵母的分离鉴定及原生质体融合构建耐高温高产酒精酵母
16.
Study on Construction of Deacidfication Wine Yeast by Protoplast Fusion;
原生质体融合构建葡萄酒降酸酵母的研究
17.
Construct and Aroma-producing Yeast for Kiwi Wine by Protoplast Fusion;
原生质体融合构建增香型猕猴桃酒酵母的研究
18.
Construct of Killer Yeast for Kiwi-Fruit Wine Using Protoplast Electronic-Induced Fusion;
原生质体电融合法构建嗜杀猕猴桃酒酵母