食品科学 ›› 2018, Vol. 39 ›› Issue (18): 61-66.doi: 10.7506/spkx1002-6630-201818010
• 生物工程 •
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黄酒酵母HO基因的敲除及其对黄酒发酵的影响
白梅1,2,刘双平1,2,3,4,毛健1,2,4,韩笑1,2,3,4,周志磊1,2,4,邹慧君2,王宗敏1,2,4,姬中伟1,2,4,许正宏1,*
- (1.江南大学生物工程学院,粮食发酵工艺与技术国家工程实验室,江苏?无锡 214122;2.国家黄酒工程技术研究中心,浙江?绍兴 312000;3.江苏省产业技术研究院食品生物技术研究所,如皋江大食品生物技术研究所有限公司,江苏?如皋 226500;4.江南大学食品学院,江苏?无锡 214122)
Influence of Knocking out the HO Gene of Sacchromyces cerevisiae on Chinese Rice Wine Fermentation
BAI Mei1,2, LIU Shuangping1,2,3,4, MAO Jian1,2,4, HAN Xiao1,2,3,4, ZHOU Zhilei1,2,4, ZOU Huijun2, WANG Zongmin1,2,4, JI Zhongwei1,2,4, XU Zhenghong1,*
- (1. National Engineering Laboratory for Cereal Fermentation Technology, School of Bioengineering, Jiangnan University, Wuxi 214122, China; 2. National Engineering Research Center for Rice Wine, Shaoxing 312000, China;3. Rugao Institute of Food Biotechnology, Institute of Food Biotechnology, Jiangsu Industrial Technology Research Institute, Rugao 226500, China; 4. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
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Online:
2018-09-25
Published:
2018-09-18
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