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Pediococcus claussenii
A Taxonomic Note on the Genus Lactobacillus
Identification of Beer-Spoilage Bacteria Using Matrix-Assisted Laser
From Genotype to Phenotype: Inferring Relationships Between Microbial Traits and Genomic Components
Transcriptome Sequence and Plasmid Copy Number Analysis of the Brewery Isolate Pediococcus Claussenii ATCC BAA-344T During Growth in Beer
Taxonomic Status of Lactic Acid Bacteria in Wine and Key Characteristics to Differentiate Species
Plasmid Analysis, Comparative Genomics and Transcriptomics of Beer-Spoilage Lactic Acid Bacteria Emphasizing the Role of Dissolved Carbon Dioxide And
Β-Glucan Production by Levilactobacillus Brevis and Pediococcus Claussenii for in Situ Enriched Rye and Wheat Sourdough Breads
Phylogenetic Analysis of the Genus Pediococcus, Including Pediococcus Claussenii Sp
Plasmids from Food Lactic Acid Bacteria: Diversity, Similarity, and New Developments
Phylogenetic Diversity of the Bacterial Communities in Craft Beer Lindsey Rodhouse University of Arkansas, Fayetteville
Effects of Lysozyme on the Microbiological Stability and Organoleptic Properties of Unpasteurized Beer
Microbiological Spoilage and Safety Risks in Non-Beer Beverages
Taxonomic Status of Lactic Acid Bacteria in Wine and Key Characteristics to Differentiate Species
Lactic Acid Bacteria As a New Platform for Sustainable Production of Fuels and Chemicals
The Sensitivity of Brewing Micro-Organisms to Silver by Patrick Strecker School of Biosciences the University of Nottingham
Metagenomics and Metatranscriptomics of Lake Erie Ice
Lactobacilli and Pediococci As Versatile Cell Factories - Evaluation of Strain Properties and Genetic Tools
Sourdough Microbiome Comparison and Benefits
Top View
Microbial Communities in Retail Draft Beers and the Biofilms They Produce
Mapping Microbial Ecosystems and Spoilage-Gene Flow in Breweries
Isolation and Molecular Identification of Antimicrobial-Producing Lactic Acid Bacteria from Chao, South Sulawesi (Indonesia) Fermented Fish Product
Metagenomic and Metatranscriptomic Analyses of Lake Vostok Accretion Ice
Expanding the Biotechnology Potential of Lactobacilli Through Comparative Genomics of 213 Strains and Associated Genera
Anneleen D. Wieme
Antimicrobial Susceptibilities and Comparative Whole
Characterization and Exploitation of Glucan Production of Lactic Acid Bacteria in Plant-Based Food Fermentations
Bacterial Diversity and Mycotoxin Reduction During Maize Fermentation (Steeping) for Ogi Production
Technical Paper Microbial Community Characteristics in Industrial Matured
Tesis Llamas Arriba Mªgo
Potency of Lactic Acid Bacteria Isolated from Balinese
Diversity of Lactic Acid Bacteria in Dadih Produced by Either Back-Slopping Or Spontaneous Fermentation from Two Different Regions of West Sumatra, Indonesia
Comparative Genome Analysis of Pediococcus Damnosus LMG
Mollinger Jeremy Thesis.Pdf (394.7Kb)