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Acetobacter aceti
Acetobacter Sacchari Sp. Nov., for a Plant Growth-Promoting Acetic Acid Bacterium Isolated in Vietnam
Appendix
REPORT on APPLES – Fruit Pathway and Alert List
An Investigation of Simultaneous Pineapple Vinegar Fermentation Interaction Between Acetic Acid Bacteria and Yeast
Exemption for Acetobacter Aceti
Acetic Acid Bacteria – Perspectives of Application in Biotechnology – a Review
Microbiology of Vinegar: from Isolation, Phenetic Characterization and Detection of Acetic Acid Bacteria to Microbial Profiling of an Industrial Production
To Obtain a Determination of Whether an Organism Is a New Organism
Asaia Siamensis Sp. Nov., an Acetic Acid Bacterium in the Α-Proteobacteria
Kefir As a Functional Beverage Gaining Momentum Towards Its
A Novel Thermo- Ethanol Tolerant Acetobacter Okinawensis KBMNS
Utilization of Pineapple Peels for Vinegar Production
VINEGAR FERMENTATION a Thesis Submitted to the Graduate Faculty
Acetobacteraceae in the Honey Bee Gut Comprise Two Distant Clades
International Journal of Advanced Scientific Research and Technology Issue 2, Volume 3 (June- 2012) Issn: 2249-9954
A Review on the Preparation of Vinegar from Fruit Peels
The Different Dietary Sugars Modulate the Composition of the Gut Microbiota in Honeybee During Overwintering
Classification of Acetic Acid Bacteria and Their Acid Resistant Mechanism
Top View
Production of Vinegar from Oil-Palm Wine Using Acetobacter Aceti Isolated from Rotten Banana Fruits
Efficient Production Process for Food Grade Acetic Acid by Acetobacter Aceti in Shake Flask and in Bioreactor Cultures
Bacteriophage GC1, a Novel Tectivirus Infecting Gluconobacter
Isolation and Characterization of the Indigenous Acetic Acid Bacteria from Western Ghats Soil Samples
Optimization of Culture Conditions for Acetobacter Aceti TISTR 102 in Coconut Water with Supplementary Banana Juice
Bacterial Ecology of Fermented Cucumber Rising Ph Spoilage As Determined by Nonculture‐
The UK National Culture Collection (UKNCC) Biological Resource: Properties, Maintenance and Management
The History of Vinegar and of Its Acetification Systems | 147 | the History of Vinegar and of Its Acetification Systems
Role of the Glyoxylate Pathway in Acetic Acid Production by Acetobacter Aceti
An Overview of Biocellulose Production Using Acetobacter Xylinum Culture
An Investigation of Acetobacter Aceti N5-Carboxyaminoimidazole Ribonucleotide Mutase and Its Pure-Purk Operon Charles Constantine Washington University in St
Acetobacter Indonesiensis Pneumonia After Lung Transplantation
Acetobacter Strains Isolated in Thailand Based on 16S-23S Rrna Gene ITS Restriction and 16S Rrna Gene Sequence Analyses
Acetic Acid As Value-Added Product from Pesticide-Free Banana and Pineapple Peels
Metabolite Profiling and Volatiles of Pineapple Wine and Vinegar
Biotechnological Processes in Fruit Vinegar Production
Isolation and Characterization of Acetobacter Species from a Traditionally Prepared Vinegar
Re-Examination of the Genus Acetobacter, with Descriptions of Acetobacter Cerevisiae Sp
Improved Classification and Identification of Acetic Acid Bacteria Based on Molecular Techniques
Application of Molecular Techniques for Identification and Enumeration of Acetic Acid Bacteria
Biotechnological Applications of Acetic Acid Bacteria in Food Production - Peter Raspor and Dušan Goranovič