The team, working in the lab of Marat Yusupov at the IGBMC, first reduced the level of glucose available to the yeast from which they intended to obtain ribosomes.

Y-ADY instead of self-cultured yeast wine was used in new craft Xiangxue Wine production with its use level as 0.

There is no evidently difference when adding different level of se-yeast and vitamin E between indexes of slaughter performance (P>0.05).