用于酵母菌的增菌培養(yǎng)

【配制方法】

稱(chēng)取本品50.0g,加熱溶解于1000ml蒸餾水中。121℃高壓滅菌15分鐘，備用。

【注意事項(xiàng)】：

平板超過(guò)保質(zhì)期，干枯和污染均不能使用。

備注：產(chǎn)品信息可能會(huì)有優(yōu)化升級(jí)。請(qǐng)以實(shí)際標(biāo)簽信息為準(zhǔn)。

【本資料源自公開(kāi)渠道，如需（此處）屏蔽，請(qǐng)聯(lián)系刪除】

標(biāo)題:Dynamics of nutrients, sensory quality and microbial communities and their interactions during co-fermentation of pineapple by-products and whey protein

成員:Jia-wei Luo, Shan Xiao, Hao Suo, Bo Wang, Yan-xue Cai, Ji-hui Wang

論文因子:6.1 發(fā)表期刊:Food Chemistry-X pmid:38444559

【本資料源自公開(kāi)渠道，如需（此處）屏蔽，請(qǐng)聯(lián)系刪除】

標(biāo)題:Deep-learning–assisted Sort-Seq enables high-throughput profiling of gene expression characteristics with high precision

成員:Huibao Feng, Fan Li, Tianmin Wang, Xin-hui Xing, An-ping Zeng, Chong Zhang

論文因子:13.6 發(fā)表期刊:Science Advances pmid:37939173

【本資料源自公開(kāi)渠道，如需（此處）屏蔽，請(qǐng)聯(lián)系刪除】

標(biāo)題:Changes in the characteristic volatile aromatic compounds in tuna cooking liquid during fermentation and deodorization by Lactobacillus plantarum RP26 and Cyberlindnera fabianii JGM9-1

成員:Wenjing Ma, Zhangcheng Liang, Bing He, Yuxi Wu, Yan Chen, Zhigang He, Bingyan Chen, Xiaozi Lin, Lianyu Luo

論文因子:6.1 發(fā)表期刊:Food Chemistry-X

【本資料源自公開(kāi)渠道，如需（此處）屏蔽，請(qǐng)聯(lián)系刪除】

標(biāo)題:Natural mollusk shells as a potential dental material

成員:Jiao Yan, Jingjing Deng, Da Jiao, Guoqi Tan, Qiang Wang, Zengqian Liu, Peng Yang, Yan Wei, Zhe Yi, Xuliang Deng, Zhefeng Zhang

論文因子:6.4 發(fā)表期刊:Journal of Materials Research and Technology-JMR&T

【本資料源自公開(kāi)渠道，如需（此處）屏蔽，請(qǐng)聯(lián)系刪除】

標(biāo)題:Transcription factor VmSeb1 is required for the growth, development, and virulence in Valsa mali

成員:Yuxing Wu,Liangsheng Xu,Zhiyuan Yin,Hao Feng,Lili

論文因子:2.332 發(fā)表期刊:Microbial Pathogenesis pmid:29959044

注意：以上文獻(xiàn) 僅供參考

YPD液體培養(yǎng)基

YPD液體培養(yǎng)基