CN103571763B - 一株能自身合成萜类物质的酿酒酵母及其应用 - Google Patents
一株能自身合成萜类物质的酿酒酵母及其应用 Download PDFInfo
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- CN103571763B CN103571763B CN201310585462.XA CN201310585462A CN103571763B CN 103571763 B CN103571763 B CN 103571763B CN 201310585462 A CN201310585462 A CN 201310585462A CN 103571763 B CN103571763 B CN 103571763B
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- saccharomyces cerevisiae
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
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ITUB20160092A1 (it) * | 2016-01-25 | 2017-07-25 | Univ Degli Studi Padova | CEPPO DI LIEVITO Saccharomyces cerevisiae DBVPG35P, IL SUO USO PER LA PRODUZIONE FERMENTATIVA DI ALIMENTI, PARTICOLARMENTE DI VINO LISON E LISON CLASSICO, UN RELATIVO PRODOTTO E UN METODO PER LA SELEZIONE DEL CEPPO |
Families Citing this family (6)
Publication number | Priority date | Publication date | Assignee | Title |
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CN106011178B (zh) * | 2016-07-14 | 2019-02-26 | 珀莱雅化妆品股份有限公司 | 一种利用糖高粱秆和甘蔗废渣发酵制备β-法呢烯的方法 |
CN112444580A (zh) * | 2019-09-05 | 2021-03-05 | 中国食品发酵工业研究院有限公司 | 一种同时快速测定酿清谷酒中四种特有功能性香气活性成分的检测方法 |
CN110951631B (zh) * | 2019-12-31 | 2021-03-02 | 江南大学 | 一株产香叶醇的葡萄汁有孢汉逊酵母及其发酵方法 |
CN111440733A (zh) * | 2020-02-07 | 2020-07-24 | 天津大学 | 产松油醇的重组酿酒酵母及构建方法及应用 |
CN113774079B (zh) * | 2021-08-13 | 2024-08-06 | 中国科学院天津工业生物技术研究所 | 重组酿酒酵母及其构建方法和应用 |
CN114395513B (zh) * | 2022-02-25 | 2023-08-25 | 江南大学 | 一种清香类型白酒酿造微生物菌剂及其应用 |
Citations (3)
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CN102071155A (zh) * | 2010-12-09 | 2011-05-25 | 江南大学 | 一种产s-芳樟醇的基因工程菌及其构建方法 |
CN102071153A (zh) * | 2010-12-08 | 2011-05-25 | 江南大学 | 一种产d-柠檬烯的酵母工程菌及其构建方法 |
WO2012116783A2 (en) * | 2011-02-28 | 2012-09-07 | Organobalance Gmbh | A yeast cell for the production of terpenes and uses thereof |
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CN102071153A (zh) * | 2010-12-08 | 2011-05-25 | 江南大学 | 一种产d-柠檬烯的酵母工程菌及其构建方法 |
CN102071155A (zh) * | 2010-12-09 | 2011-05-25 | 江南大学 | 一种产s-芳樟醇的基因工程菌及其构建方法 |
WO2012116783A2 (en) * | 2011-02-28 | 2012-09-07 | Organobalance Gmbh | A yeast cell for the production of terpenes and uses thereof |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
ITUB20160092A1 (it) * | 2016-01-25 | 2017-07-25 | Univ Degli Studi Padova | CEPPO DI LIEVITO Saccharomyces cerevisiae DBVPG35P, IL SUO USO PER LA PRODUZIONE FERMENTATIVA DI ALIMENTI, PARTICOLARMENTE DI VINO LISON E LISON CLASSICO, UN RELATIVO PRODOTTO E UN METODO PER LA SELEZIONE DEL CEPPO |
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