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Kluyveromyces
Phylogenetic Circumscription of Saccharomyces, Kluyveromyces
Lachancea Thermotolerans Applications in Wine Technology
Phylogenetic Circumscription of Saccharomyces, Kluyveromyces
Efficient Growth of Kluyveromyces Marxianus Biomass Used As A
Comparative Genomic Analysis Reveals Metabolic Mechanisms for Kluyveromyces Marxianus’ Fast Growth During Evolution
Genetic Basis of the Highly Efficient Yeast Kluyveromyces Marxianus
Lachancea Thermotolerans, the Non-Saccharomyces Yeast That Reduces the Volatile Acidity of Wines
Functional Elucidation of the Non-Coding Rnas Of
Descriptions of Medical Fungi
Microbiological Exploration of Different Types of Kefir Grains
Improvement of Torulaspora Delbrueckii Genome Annotation: Towards the Exploitation of Genomic Features of a Biotechnologically Relevant Yeast
The Impacts of Lachancea Thermotolerans Yeast Strains on Winemaking
Comparative Genomics of Protoploid Saccharomycetaceae
Comparative Genomics of Biotechnologically Important Yeasts
Lachancea Thermotolerans in Pure-Culture Fermentations
SI Table 3. Genome Sizes Reported by the Fungal Genome Sequencing Projects In
Taxonomic Revision of the Yeast Genus Kluyveromyces by Nuclear Deox Yribonucleic Acid Reassociation
Improving Wine Quality Through the Application of Non-Saccharomyces Yeast
Top View
Kluyveromyces Marxianus: Current State of Omics Studies, Strain Improvement Strategy and Potential Industrial Implementation
Evidence for Loss and Reacquisition of Alcoholic Fermentation in A
<I>Kluyveromyces Marxianus</I>
1 Engineering the Thermotolerant Industrial Yeast Kluyveromyces Marxianus for Anaerobic Growth
Current Status and Options for Biotechnologies in Food Processing and in Food Safety in Developing Countries
Phylogenetics of Saccharomycetales, the Ascomycete Yeasts
Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods
Microbial Diversity in Raw Milk and Traditional Fermented Dairy Products (Hurood Cheese and Jueke) from Inner Mongolia, China
Food Fermentations: Microorganisms with Technological Beneficial
Food Fermentations: Microorganisms with Technological Beneficial Use International Journal of Food Microbiology
Analysis of Phylogenetic Relationships Among Ascomycota with Yeast Phases Using Ribosomal DNA Sequences and Cell Wall Sugars
Functional and Evolutionary Characterization of a Secondary Metabolite Gene Cluster in Budding Yeasts
Genomic Clustering Within Functionally Related Gene Families in Ascomycota Fungi ⇑ Danielle Hagee, Ahmad Abu Hardan, Juan Botero, James T
Phylogeny and Evolution of Medical Species of Candida and Related Taxa: a Multigenic Analysis Stephanie Diezmann,1,2* Cymon J
Cell Factory Applications of the Yeast Kluyveromyces Marxianus for the Biotechnological Production of Natural Flavour and Fragrance Molecules John P