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isolation, identification and characterization of yeasts from fermented goat milk of the yaghnob valley in tajikistandoi: 10.3389/fmicb.2016.01690 frontiers in microbiology
cheese natural whey starter: from spoilage agents to potential cell factories for whey valorization serena martini 1, mattia bonazzi 1, ilaria malorgio 1, valentina pizzamiglio
by2012 microbiology gallery of yeastsciliates - characteristics have short hair-like surface structures termed cilia have two types of nuclei – macronuclei (polyploid,
serological identification of yeasts : second report , , ( ) ( ) 2. bottom beer yeast " yebisu." 3. wine yeast " johannisberg " : (e.) = sacch. turbidansj
comparative analysis of fermentative yeasts during spontaneous fermentation of grapes from different management systemsbahareh- bagheri thesis presented in partial fulfilment
characteristics of saccharomyces cerevisiae yeasts exhibiting rough colonies and pseudohyphal morphology with respect to alcoholic fermentation vanda renata reis ana paula…
characteristics of saccharomyces cerevisiae yeasts exhibiting rough colonies and pseudohyphal morphology with respect to alcoholic fermentation vanda renata reis, ana paula…
received: 26 march, 2013. accepted: 4 december, 2013 abstract in this study, we evaluated the chemotaxonomic status and chemical diversity of salvia l. species in iran using…
j micropalaeontology 38 83–95 2019 https:doiorg105194jm-38-83-2019 © authors 2019 this work is distributed under the creative commons attribution 40 license chemotaxonomy…
diapositiva 1francesc prenafeta boldú enrichment of black yeasts under atmospheres of aromatic hydrocarbons: impact on biotechnological applications centre impulsat
evaluation of fermentation products of palm wine yeasts and role of sacoglottis gabonensis supplement on products abundancebeverages article evaluation of fermentation products
some of the characteristics of yeasts found in fermenting¿honey ' by g. e. marvin, assistant economic entomologist, w. h. peterson, agricul- tural chemist, e.
adaptability of the saccharomyces cerevisiae yeasts to wine fermentation conditions relies on their strong ability to consume nitrogensubmitted on 26 may 2020 hal is a multi-disciplinary
effect of saccharomyces, non-saccharomyces yeasts and malolactic fermentation strategies on fermentation kinetics and flavor of shiraz wineseffect of saccharomyces, non-saccharomyces
microsoft word - rhind.express.doc/ www.sciencexpress.org / 21 april 2011 / page 1 / 10.1126/science.1203357 the fission yeast clade—comprising schizosaccharo- myces
untitledproduction of enriched biomass by carotenogenic yeasts - application of whole-cell yeast biomass to production of pigments and other lipid compounds ivana marova1,
originating from sourdough of biological and environmental sciences coordination microbial biotechnology interactions of lactic acid bacteria and yeasts originating from
10.11648.j.ijee.20190403.13http://www.sciencepublishinggroup.com/j/ijee issn: 2575-1727 (print); issn: 2575-1735 (online) isolation and molecular identification of yeasts
improve bread quality attributes such as texture and taste. to develop amylolytic saccharomyces cerevisiae baker’s yeasts producing and secreting xylanase and phytase,
criteria for selection of indigenous wine yeastsnd june 2012 the general director of the oiv secretary of the general assembly federico castellucci guidelines for the characterization