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Lachancea thermotolerans
Discordant Evolution of Mitochondrial and Nuclear Yeast Genomes at Population Level
A Novel Bacteria-Free Method for Sour Beer Production 1 Kara Osburna
Adaptive Evolution of Non-Saccharomyces Yeasts to Produce Wines with Low Ethanol Content Catarina Rocha
Evaluation of the Chitin-Binding Dye Congo Red As a Selection Agent for the Isolation, Classification, and Enumeration of Ascomycete Yeasts
Lachancea Thermotolerans Applications in Wine Technology
Impact of Lachancea Thermotolerans Strain and Lactic Acid Concentration on Oenococcus Oeni and Malolactic Fermentation in Wine
Searching for Telomerase Rnas in Saccharomycetes
The Utilization of Non-Saccharomyces Yeast for Organoleptic Properties
A Simple Coloring Method to Distinguish Colonies of the Yeasts Lachancea Thermotolerans and Saccharomyces Cerevisiae on Agar Media
The Genetics of Non-Conventional Wine Yeasts: Current Knowledge and Future Challenges
Dynamic of Lachancea Thermotolerans Population in Monoculture and Mixed Fermentations: Impact on Wine Characteristics
Lachancea Thermotolerans As a Novel, Single-Strain Brewing Yeast Claire Svendsen, M.S
Inoculating with Yeast to Acidify VIN Inoculating with Yeast to Acidify
Lachancea Thermotolerans, the Non-Saccharomyces Yeast That Reduces the Volatile Acidity of Wines
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
Lachancea Thermotolerans in Pure-Culture Fermentations
A Novel Nuclear Genetic Code Alteration in Yeasts and the Evolution of Codon Reassignment in Eukaryotes
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Summer Temperature Can Predict the Distribution of Wild Yeast Populations
Managing Ethanol and Sensory Compounds by Non-Saccharomyces Yeasts
The Evolutionary History of Saccharomyces
Improving Wine Quality Through the Application of Non-Saccharomyces Yeast
RNA-Seq Based Transcriptional Analysis of Saccharomyces
Discordant Evolution of Mitochondrial and Nuclear Yeast Genomes At
Etude Des Interactions Levure-Levure En Milieu Fermentaire
The Combined Use of Lachancea Thermotolerans and Lactiplantibacillus Plantarum (Former Lactobacillus Plantarum) in Wine Technology
Industrial Performance of Several Lachancea Thermotolerans Strains for Ph Control in White Wines from Warm Areas
Use of Nonconventional Yeasts for Modulating Wine Acidity
The Evolution of Lachancea Thermotolerans Is Driven by Geographical Determination, Anthropisation and Flux Between Different Ecosystems
Abstract Svendsen, Claire Ingrid
LAKTIA™ Lachancea Thermotolerans GIVE BACK FRESHNESS to YOUR WINE
Summer Temperature Can Predict the Distribution of Wild Yeast Populations Heather A
Non-Saccharomyces Yeasts Lachancea Thermotolerans And
Chr. Hansen Webinar Slides
Influence of L. Thermotolerans and S. Cerevisiae Commercial Yeast Sequential Inoculation on Aroma Composition of Red Wines
Yeast Homologues of Three BLOC-1 Subunits Highlight Kxdl Proteins As Conserved Interactors of BLOC-1
Application of Low-Fermenting Yeast Lachancea Thermotolerans for The
NEW PRODUCTS 2021 Bring Freshness to Your Wines ! Vur Le E - - Le Ra V U a D D a U
WO 2016/187021 Al O
The Diversity of Culturable Yeasts in the Phylloplane of Rice in Thailand
Lachancea Thermotolerans Is Driven by Geographical Determination, Anthropisation and Flux Between Different Ecosystems Plos ONE, 2017; 12(9):E0184652-1-E0184652-17
Capturing Yeast Associated with Grapes and Spontaneous
Yeasts Associated with the Olive Fruit Fly Bactrocera Oleae (Rossi) (Diptera: Tephritidae) Lead to New Attractants
Prospects of Using Lachancea Thermotolerans Yeast in Winemaking
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Evaluation of Autochthonous Non-Saccharomyces Yeasts by Sequential Fermentation for Wine Differentiation in Galicia (NW Spain)
ESL 2019 Eversion
Human Mycobiota-Selected Ontocenoses of Students of Natural Science and Medicine