Fermenting - Globe Thesis

Keyword [Fermenting] Result: 1 - 19 \| Page: 1 of 1
1.	Protoplast Fusion To Construct A Fuel Ethanol Production Strain Capable Of Co-fermenting Pentose And Hexose Released From Lignocellulose
2.	Construction Of Recombinant Saccharomyces Cerevisiae For Fermenting Glucose And Xylose To Ethanol
3.	Studies On Bsls532 Corn Peptide Microbial Breeding And Fermenting Condition
4.	Influencing Factors Of The Activities Of The Cellulase
5.	Screening And Study On Fermenting Conditions Of Thermotolerant And High Ammonia Assimilation Rate Yeast Strains
6.	The Construction And Fermenting Condition S’ Optimization Of The Engineering Bacteria That Express The Endo-1,4-β-mannosidase From Thermotoga Maritima
7.	Preliminary Study On The Fermentation Conditions And Breeding Of The Strain Producing Erythorbic Acid By Directly Fermenting Broken Rice
8.	Breeding And Fermenting Of Transglutaminase Producing Strain Streptomyces Mobaraensis
9.	Functional Analysis Of Puccinellia Tenuiflora Sucrose Non-Fermenting 1-Related Protein Kinase (PutSnRK2)
10.	Rna-Seq, Phosphoproteomic Analysis And Gene Correlation Of The Xylose-fermenting Yeast Scheffersomyces Stipitis
11.	Microbal Community Structure Dynamics Of Pu-Er Tea Fermenting
12.	The Effects Of Ploidy Changes On Phenotypes And Gene Expression Of Saccharomyces Cerevisiae
13.	Study On Cultivation And Cryoprotectant Of Lactobacillus Plantarum
14.	Third Messenger And Its Downstream Substrates Of Abscisic Acid Signaling Pathway In Maize
15.	Screening For Interaction Protein With Arabidopsis AtSnRK2.4 By Yeast Two-hybrid System
16.	Functional Analysis Of The Filamentous Fungus Podospora Anserina Protein Kinase SNF1 And Response Regulator SSK1
17.	Gene Cloning Of Fdc1 From Bacillus Pumilus And Expression In Top-Fermenting Yeast Strain IYS
18.	Research On The Dynamic Changes Of Microbial Community And The Separation And Screening Of Main Fermenting Strains In Traditional Fermented Sourdough
19.	The role of Stl1p in glycerol accumulation in osmotically stressed Icewine yeast Saccharomyces cerevisiae K1V1116
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