The paper introduces their salt-tolerance mech anism and research progress regarding conventional anaerobic or aerobic sludge, halophile and salt-tolerant yeast.
Enzyme preparation (Diastatic Enzyme) is partially substituted for daqu and active dry yeast (ADY) is partially substituted for yeast culture to produce spirits.
Cold maceration before fermentation; alcoholic fermentation with endogen yeasts; 27-days vatting with micro-oxygenization; Malo-lactic fermentation in vats; 12-months ageing in French oak barrels.
Hordenine propyl formate and chemical osmosis are the two ways of extracting Glutathione(GSH) from yeast have been introduced and compared in this review.
The research accomplishment and the relative documents had detailed records on the species and distribution of wine yeast microbes,micrology,and the efficacy of wine yeast etc.
Availability of Oxygen-The degree of anaerobiosis is a principal factor controlling fermentations. with yeasts. when large amounts of oxygen are present, yeast cell production is promoted.
The biotechnology of flask batch and fed-batch culture to produce yeast from cornhusk hydrolysate was studied and the fed -batch process in 10L bioreactor was conducted.
Although the fermentability of the enzymatic hydrolysate by yeast was not as good as pure xylose solution,it was much better than the acid hydrolysate of corncob.
Because it is hard to industrify the production of the targeting-medicant by this method ,we decide to research the expression of apoAI gene in methytrophic yeast Pichia pastoris system .
They grow as single cells that reproduce by asexual budding and oval or round in shape. Some yeast produce chains of elongated cells (pseudohypha) that resemble the mycelium of molds.
The usaul contaminate in beer are bacterium,fungus and wild yeast, most of them are anaerobion causing the muddy, flavor chaging and turning sour, Beer anaerobic culture medium should be found out.