しゅつがこうぼ
出芽酵母
1. budding yeast (esp. Saccharomyces cerevisiae)
2. Saccharomyces cerevisiaeSaccharomyces cerevisiae is a species of yeast. It is perhaps the most useful yeast, having been instrumental to baking and brewing since ancient times. It is believed that it was originally isolated from the skin of grapes (one can see the yeast as a component of the thin white film on the skins of some dark-colored fruits such as plums; it exists among the waxes of the cuticle).
Read “Saccharomyces cerevisiae” on English Wikipedia
Read “出芽酵母” on Japanese Wikipedia
Read “Saccharomyces cerevisiae” on DBpedia
Read “Saccharomyces cerevisiae” on English Wikipedia
Read “出芽酵母” on Japanese Wikipedia
Read “Saccharomyces cerevisiae” on DBpedia
Discussions
Log in to talk about this word.