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Weissella koreensis
CUED Phd and Mphil Thesis Classes
A Taxonomic Note on the Genus Lactobacillus
Effect of Seafood (Gizzard Shad) Supplementation on the Chemical
Characterization of Weissella Koreensis SK Isolated From
BIODIVERSITY and TECHNOLOGICAL POTENTIAL of the Weissella STRAINS ISOLATED from DIFFERENT REGIONS PRODUCING ARTISANAL CHEESES in BRAZIL
Insights Into 6S RNA in Lactic Acid Bacteria (LAB) Pablo Gabriel Cataldo1,Paulklemm2, Marietta Thüring2, Lucila Saavedra1, Elvira Maria Hebert1, Roland K
Why Are Weissella Spp. Not Used As Commercial Starter Cultures for Food Fermentation? Amandine Fessard, Fabienne Remize
Pan-Genomics: Applications, Challenges, and Future Prospects Pan-Genomics: Applications, Challenges, and Future Prospects
Weissella Koreensis Sp. Nov., Isolated from Kimchi
The Genus Weissella: Taxonomy, Ecology and Biotechnological Potential
Selection of Lactic Acid Bacteria for Use As Starter Cultures in Lafun Production and Their Impact on Product Quality and Safety
Metagenomics and Metatranscriptomics of Lake Erie Ice
Understanding the Ontogeny and Succession of Bacillus Velezensis and B
Weissella Viridescens in Meat Products
Taxonomie Des Bactéries Anaérobies : De La Reclassification À La Découverte De Nouveaux Pathogènes Corentine Alauzet
Metagenomic, Metabolomic, and Functional Evaluation of Kimchi Broth Treated with Light-Emitting Diodes (Leds)
Food Fermentations: Microorganisms with Technological Beneficial Use International Journal of Food Microbiology
Weissella, a Novel Lactic Acid Bacteria Isolated from Wild Sumatran Orangutans (Pongo Abelii)
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Microbial Ecology of Watery Kimchi
The Weissella Genus in the Food Industry