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Zygosaccharomyces
Heat Resistance of Vegetative Cells and Asci of Two Zygosac- Charomyces Yeasts in Broths at Different Water Activity Values
Phylogenetic Circumscription of Saccharomyces, Kluyveromyces
Evaluation of Zygosaccharomyces Bailii to Metabolize Residual Sugar Present in Partially-Fermented Red Wines
Glucose Respiration and Fermentation in Zygosaccharomyces Bailii and Saccharomyces Cerevisiae Express Different Sensitivity Patterns to Ethanol and Acetic Acid
Identification and Molecular Characterization of the Highly Acetic Acid Tolerant Zygosaccharomyces Bailii Strain IST302
Activity Interactions of Crude Biopreservatives Against Spoilage Yeast Consortia
Comparative Genomics of Protoploid Saccharomycetaceae
Adaptive Response and Tolerance to Sugar and Salt Stress in the Food Yeast Zygosaccharomyces Rouxii
Genome Sequence of the Highly Weak-Acid-Tolerant Zygosaccharomyces Bailii IST302, Amenable to Genetic Manipulations and Physiological Studies
EVALUATION of COMMON and NOVEL SANITIZERS AGAINST SPOILAGE YEASTS FOUND in WINE ENVIRONMENTS a Dissertation Presented to The
Journal of Microbiological Methods Zygosaccharomyces Bailii and Z. Rouxii Induced Ethanol Formation in Apple Juice Supplemented
Searching for Telomerase Rnas in Saccharomycetes
D-Fructose Assimilation and Fermentation by Yeasts
The Zygosaccharomyces Bailii Transcription Factor Haa1 Is Required for Acetic Acid and Copper Stress Responses Suggesting Subfun
Extraordinary Diversity of Telomeres, Telomerase Rnas and Their
Apple Fermented Products Subjects: Others Submitted By: Raquel P
UNIVERSIDAD COMPLUTENSE DE MADRID FACULTAD DE CIENCIAS BIOLÓGICAS Departamento De Microbiología III
Functional Analysis and Evolution of Zygosaccharomyces Bailii Transcription Factor Haa1, Involved in Acetic Acid Tolerance Micro
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Study of Antagonistic Yeasts Isolated from Some Natural Sources of West Bengal Swapan Kr
<I>Zygosaccharomyces Bailii</I> in Acidic Foods and Beverages
INFLUENCE of ZYGOSACCHAROMYCES and BRETTANOMYCES on WINE QUALITY and THEIR CONTROL DURING VINIFICATION by JESSE MICHAEL ZUEHLKE
Physiological Basis for the Tolerance of Yeast Zygosaccharomyces Bisporus to Salt Stress
Vinification Without Saccharomyces: Interacting Osmotolerant And
Fermentation Characteristics of Mead and Wine Generated by Yeasts Isolated from Beehives of Two Austrian Regions
Outline of Ascomycota - 2007
Specialisation of Yeast Genera in Different Phases of Bee Bread
Zygosaccharomyces Rouxii: Control Strategies and Applications in Food and Winemaking
Phylogenetics of Saccharomycetales, the Ascomycete Yeasts
Strategies to Increase the Stability of Intermediate Moisture Foods
A Differential Medium for the Enumeration of the Spoilage Yeast Zygosaccharomyces Bailii in Wine
Zygosaccharomyces Kombuchaensis, a New Ascosporogenous Yeast from 'Kombucha Tea'
Wine Spoilage Yeasts: Control Strategy
Modeling the Growth/No-Growth Interface of Zygosaccharomyces Bailii in Mango Puree A
Analysis of Phylogenetic Relationships Among Ascomycota with Yeast Phases Using Ribosomal DNA Sequences and Cell Wall Sugars
Zygosaccharomyces Lentus Sp. Nov., a New Member of the Yeast Genus Zygosaccharomyces Barker
A DIFFERENTIAL MEDIUM for the ENUMERATION of the SPOILAGE YEAST ZYGOSACCHAROMYCES BAILII in WINE D. Schuller, M. Côrte