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Lactobacillus hilgardii
Ing to Unpublished Data of Douglas and Vaughn.) Arena (1936)
A Taxonomic Note on the Genus Lactobacillus
The Many Faces of Kefir Fermented Dairy Products
Effect of Phenolic Aldehydes and Flavonoids on Growth And
Genome and Pangenome Analysis of Lactobacillus Hilgardii FLUB—A New Strain Isolated from Mead
Molecular Identification of Lactobacillus Hilgardii and Genetic Relatedness with Lactobacillus Brevis
Spoilage Microbes and Their Detection: What Is New and What Has Changed ?, P.1
Microorganisms in Fermented Apple Beverages: Current Knowledge And
Managing Your Wine Fermentation to Reduce the Risk of Biogenic Amine Formation
A Taxonomic Note on the Genus Lactobacillus
Growth-Inhibition of Lactobacillus Hilgardii, a Bacterium Related to Hiochi, in the Mizu-Koji Process by Bacteriocins from Lactic Acid Bacteria
CSU Wine Faults 1 of 3
Metagenomic and Phytochemical Analyses of Kefir Water and Its Subchronic Toxicity Study in BALB/C Mice
Malolactic Fermentation- Importance of Wine Lactic Acid Bacteria in Winemaking
A Genome-Based Species Taxonomy of the Lactobacillus Genus Complex
Incidence of Nitrogenous Compounds of Must on Ethyl Carbamate Formation Induced by Lactic Acid Bacteria
TECHNISCHE UNIVERSITÄT MÜNCHEN Lehrstuhl Für Technische Mikrobiologie
Can Psychobiotics Intake Modulate Psychological Profile and Body
Top View
Microbiological and Chemical Profile of Sugar Cane Silage
Taxonomy of Lactobacilli and Bifidobacteria
Enrichment Isolation of Brettanomyces Yeasts to Probe the Relationship Between Vineyard and Winery Populations
Staff Assessment Report
Factors Affecting the Production of Putrescine from Agmatine by Lactobacillus Hilgardii X1B Isolated from Wine M.E
Formation of Mousy Off-Flavour in Wine by Lactic Acid Bacteria
Control of Malolactic Fermentation in Wine. a Review
Microbial Spoilage and Preservation of Wine: Using Weapons from Nature's Own Arsenal- a Review M
Microorganisms-07-00595-V2.Pdf
How Fermentation Affects the Antioxidant Properties of Cereals
Malolactic Fermentation: the ABC's of MLF E
Biodiversity of Oenological Lactic Acid Bacteria: Species- and Strain-Dependent Plus/Minus Effects on Wine Quality and Safety
Lactobacillus Plantarum, a New Biological Tool to Control Malolactic Fermentation: a Review and an Outlook
Lactic Acid Bacteria in Health and Disease
Dynamic Succession of Microbiota During Ensiling of Whole Plant Corn Following Inoculation with Lactobacillus Buchneri and Lacto
Malolactic Fermentation in Wine
Case Studies in Wine Fermentation and Kefir Culture
Identification of Contaminant Bacteria in Cachaça Yeast by 16S Rdna Gene Sequencing
Expanding the Biotechnology Potential of Lactobacilli Through Comparative Genomics of 213 Strains and Associated Genera
Malolactic Fermentation: the ABC's Of
Histamine Food Poisoning
The Arginine Deiminase Pathway in the Wine Lactic Acid Bacterium Lactobacillus Hilgardii X1B: Structural and Functional Study Of
Reclassification of Lactobacillus Brevis Strains LMG 11494 And
Spontaneous Fermentation
Food Fermentations: Microorganisms with Technological Beneficial Use International Journal of Food Microbiology
Understanding of Stuck Fermentations: Investigations on the Relationship Between the Microbial Diversity and Chemical Composition of Must
Glutamine Synthetase from Lactobacillus Hilgardii LMG 7934
Survival of Wild Strains of Lactobacilli During Kombucha Fermentation and Their Contribution to Functional Characteristics of Beverage
Cahier Lall 5.Indd
Isolation and Identification of Lactic Acid Bacteria in Wine Production by Maldi-Tof Ms Biotyper
Assembly Rules of the Microbiome