用于酵母菌增菌培養(yǎng)。

【配制方法】

稱取本品50.0g,加熱攪拌溶解于1000ml蒸餾水中,116℃高壓滅菌30分鐘，備用。

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

【本資料源自公開渠道，如需（此處）屏蔽，請聯(lián)系刪除】

標(biāo)題:Candida albicans-myeloid cells-T lymphocytes axis in the tumor microenvironment of oral tumor-bearing mice

成員:Xu Wang, Tiansong Xu, Shuangshuang Wu, Linman Li, Xinjia Cai, Feng Chen, Zhimin Yan

論文因子:9.7 發(fā)表期刊:CANCER LETTERS pmid:38499264

【本資料源自公開渠道，如需（此處）屏蔽，請聯(lián)系刪除】

標(biāo)題:Discovery, characterization, and application of a novel antimicrobial peptide produced by Lactiplantibacillus plantarum FB-2

成員:Shuang Yu, Yuchen Qian, Qi Gao, Yuchen Yan, Yueying Huang, Zufang Wu, Xiaohu Luo, Jian Shen, Yanan Liu

論文因子:5.2 發(fā)表期刊:Food Bioscience

【本資料源自公開渠道，如需（此處）屏蔽，請聯(lián)系刪除】

標(biāo)題:Safety evaluation, hydrolysis activity of Kluyveromyces marxianus JY-1 and its application to obtain immunomodulatory peptide from bovine casein

成員:Siyi Li, Yutong Jiang, Lai Jiang, Yanfeng Tuo, Guangqing Mu, Shujuan Jiang

論文因子:5.2 發(fā)表期刊:Food Bioscience

【本資料源自公開渠道，如需（此處）屏蔽，請聯(lián)系刪除】

標(biāo)題:Mechanism of carbohydrate and protein conversion during sourdough fermentation: An analysis based on representative Chinese sourdough microbiota

成員:Wenhui Fu, Shuo Wang, Wentong Xue

論文因子:5.4 發(fā)表期刊:INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY pmid:38035403

【本資料源自公開渠道，如需（此處）屏蔽，請聯(lián)系刪除】

標(biāo)題:Fermented milk by Lactobacillus delbrueckii, Lacticaseibacillus paracasei, and Kluyveromyces marxianus shows special physicochemical and aroma formation during the storage

成員:Mengying Sun, Jiang Yu, Yinglong Song, Xinling Li, Guangqing Mu, Yanfeng Tuo

論文因子:5.2 發(fā)表期刊:Food Bioscience

注意：以上文獻(xiàn) 僅供參考

YPDA培養(yǎng)基

YPDA培養(yǎng)基