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Acetobacter cerevisiae
Acetobacter Sacchari Sp. Nov., for a Plant Growth-Promoting Acetic Acid Bacterium Isolated in Vietnam
Microbiology of Vinegar: from Isolation, Phenetic Characterization and Detection of Acetic Acid Bacteria to Microbial Profiling of an Industrial Production
Acetic Acid Bacteria in the Food Industry: Systematics, Characteristics and Applications
Third International Conference on Acetic Acid Bacteria. Vinegar and Other Products Cordoba, Spain, April 17-20, 2012
Microbiological Analysis and Control of the Fruit Vinegar Production Process
Oecophyllibacter Saccharovorans Gen. Nov. Sp. Nov., a Bacterial Symbiont of the Weaver Ant Oecophylla Smaragdina with a Plasmid-Borne Sole Rrn Operon
Bacteria Isolated from Korean Black Raspberry Vinegar with Low Biogenic
Acetobacter Sicerae Sp. Nov., Isolated from Cider and Kefir, and Identification of Species of the Genus Acetobacter by Dnak, Groel and Rpob Sequence Analysis
Acetobacter Fabarum Sp. Nov., an Acetic Acid Bacterium from a Ghanaian Cocoa Bean Heap Fermentation
Oecophyllibacter Saccharovorans Gen. Nov. Sp. Nov., A
Whole-Genome Sequence Analysis of Bombella Intestini LMG 28161T, a Novel Acetic Acid Bacterium Isolated from the Crop of a Red-Tailed Bumble Bee, Bombus Lapidarius
C G M 2 0 1 8 [0 4 on D Er Z O E K S R a Pp O
3.2 Bacteria
Gram Negative Bacteria in Brewing
Acetobacter Okinawensis Sp. Nov., Acetobacter Papayae Sp. Nov., and Acetobacter Persicus Sp
Anneleen D. Wieme
Acetobacter Thailandicus Sp. Nov., for a Strain Isolated in Thailand
Bioethanol Production from Agricultural Wastes by Zymomonas Mobilis and Used in Vinegar Production
Top View
The Impact of Chlortetracycline on Drosophila Melanogaster and Aedes Aegypti Emma Victoria Ridley
Development of Techniques for the Analysis of Acetic Acid Bacteria Populations and Their Interaction in Different Food Environments
Community Dynamics and Nutritional Benefits of the Drosophila Gut Microbiota
Food Fermentations: Microorganisms with Technological Beneficial Use International Journal of Food Microbiology
Biotechnological Processes in Fruit Vinegar Production
Metagenomics in Wine Fermentation
Isolation and Characterization of Acetobacter Species from a Traditionally Prepared Vinegar
Towards a Starter Culture for Cocoa Fermentation by the Selection of Acetic Acid Bacteria
Re-Examination of the Genus Acetobacter, with Descriptions of Acetobacter Cerevisiae Sp
Improved Classification and Identification of Acetic Acid Bacteria Based on Molecular Techniques