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oleaginous yeasts isolated from traditional fermented foods and beverages of manipur and mizoram, india, as a potent source of microbial lipids for biodiesel productionoleaginous
microbial lipid production with oleaginous yeastsyeasts doktors der ingenieurwissenschaften (dr.-ing.) karlsruher instituts für technologie (kit) genehmigte dissertation
volume 1 • issue 1 • 1000e103 ferment technol issn: 2167-7972 fmt, an open access journal open accesseditorial fermentation technology papanikolaou, ferment technol 2011,…
journal of general microbiology (1984), 130, 1693-1704. printed in great britain 1693 effect of nitrogen source on lipid accumulation in oleaginous yeasts by c h r i s t…
the faculty of natural resources and agricultural sciences a comparative study on four oleaginous yeasts on their lipid accumulating capacity qier sha department of microbiology…
i thesis for the degree of doctor of philosophy on yeasts from traditional fermented foods characterization phytate degradation strain improvement and applications linnea…
original article open access oleaginous yeasts isolated from traditional fermented foods and beverages of manipur and mizoram india as a potent source of microbial lipids…
yeasts and the fermented food renaissance graham h fleet food science school of chemical engineering unsw australia sydney australia, 2052 [email protected] fermented foods…
v i f f y j m a m b c d e a a r a a a s k a r f y h 1 c b r a z i l i a n j o u r n a l o f m i c r o b i o l o g y 4 7 2 0 1 6 889–895 ht tp : wwwbjmicrobio l combr eterinary…
abstract—the oleaginous microalgae and yeasts have been suggested as a promising biodiesel feedstock because of their potential for lipid production under various mode…
fuw trends in science & technology journal, www.ftstjournal.com e-issn: 24085162; p-issn: 20485170; april, 2017: vol. 2 no. 1b pp. 596 – 608 596 leavening ability of…
the faculty of natural resources and agricultural sciences a comparative study on four oleaginous yeasts on their lipid accumulating capacity qier sha department of microbiology…
fermented foods contain microorganisms such as bacteria and yeasts that use the nutrients in the food as an energy source the result is a transformation of the original…
biologia (pakistan) pkissn 0006 – 3096 (print) august, 2017, 63 (2), 217-234 issn 2313 – 206x (on-line) author’s contribution: h.j., drafting manuscript by collecting…
research article open access azad et al., j microbial biochem technol 2014, s8 doi: 10.41721948-5948.s8-008 research article open access j microb biochem technol issn:1948-5948…
submitted 1 july 2013, accepted 6 october 2013, published online 23 october 2013 1015 corresponding author: atit kanti - email – [email protected] indonesian oleaginous…
submitted 1 july 2013, accepted 6 october 2013, published online 23 october 2013 1015 corresponding author: atit kanti - email [email protected] indonesian oleaginous yeasts…
vineyards & winery ruta 5, km. 38,200 - juanicó - canelones - uruguay 90400 tel.: +598 (0) 335 9725 - fax: +598 (0) 335 9625 - e-mail: [email protected] - web site:…
research journal of food and nutrition volume 2 issue 1 2018 pp 1-13 research journal of food and nutrition v2 ● i1 ● 2018 1 local cereal fermented foods with probiotic…
insights into the metabolism of oleaginous rhodococcus spp. héctor m. alvarez,a o. marisa herrero,a roxana a. silva,a martín a. hernández,a mariana p. lanfranconi,a maria…