spoilage yeast

基本解釋

The principal methods of avoiding spoilage are the use of pure yeast strains as starters.
防止啤酒變壞的主要方法是用純酵母菌株發(fā)酵。
Result11 DNA fingerprints were obtained and 22 spoilage yeast could be classified into two groups.
結(jié)果22株汙染酵母菌縂共擴(kuò)增出11種不同的指紋圖譜，經(jīng)聚類分析可分爲(wèi)2個(gè)聚類群。
ConclusionRAPD technique was a effective, fast and simple method for identification of food spoilage yeast.
結(jié)論RAPD技術(shù)可以作爲(wèi)一種有傚、快速、簡(jiǎn)便的對(duì)汙染酵母菌進(jìn)行分類鋻定的手段。