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Zygosaccharomyces bailii
Heat Resistance of Vegetative Cells and Asci of Two Zygosac- Charomyces Yeasts in Broths at Different Water Activity Values
Transcriptional Profiling of Zygosaccharomyces Bailii Early
Search for Genes Responsible for the Remarkably High Acetic Acid Tolerance of a Zygosaccharomyces Bailii-Derived Interspecies Hy
Evaluation of Zygosaccharomyces Bailii to Metabolize Residual Sugar Present in Partially-Fermented Red Wines
Identification and Molecular Characterization of the Highly Acetic Acid Tolerant Zygosaccharomyces Bailii Strain IST302
Genome Sequence of the Highly Weak-Acid-Tolerant Zygosaccharomyces Bailii IST302, Amenable to Genetic Manipulations and Physiological Studies
Document Downloaded From: This Paper Must Be Cited As: the Final Publication Is Available at Copyright Additional Information Ht
Fructophilic Yeast Zygosaccharomyces Rouxii
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
Preservative Resistant Yeast Agar Base (PRY) M1914
From Zygosaccharomyces Bailii
Antimicrobial Activity of Chitosan Against Candida Krusei, Saccharomyces Cerevisiae, and Zygosaccharomyces Bailii
D-Fructose Assimilation and Fermentation by Yeasts
The Zygosaccharomyces Bailii Transcription Factor Haa1 Is Required for Acetic Acid and Copper Stress Responses Suggesting Subfun
UNIVERSIDAD COMPLUTENSE DE MADRID FACULTAD DE CIENCIAS BIOLÓGICAS Departamento De Microbiología III
Improvement of Torulaspora Delbrueckii Genome Annotation: Towards the Exploitation of Genomic Features of a Biotechnologically Relevant Yeast
Top View
Functional Analysis and Evolution of Zygosaccharomyces Bailii Transcription Factor Haa1, Involved in Acetic Acid Tolerance Micro
<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
Microbial Food Spoilage — Losses and Control Strategies a Brief Review of the Literature
Schizosaccharomyces Pombe Can Reduce Acetic Acid Produced by Baijiu Spontaneous Fermentation Microbiota
Evidence for Loss and Reacquisition of Alcoholic Fermentation in A
(NTC): a Superior Selection Antibiotic in Molecular Genetics
1587355843 581 5.Pdf
Microbial Stability and Safety of Acid Sauces and Mayonnaise- Based Salads Assessed Through Probabilistic Growth/No Growth Models
Zygosaccharomyces Rouxii: Control Strategies and Applications in Food and Winemaking
Wine Spoilage Yeasts: Control Strategy
Modeling the Growth/No-Growth Interface of Zygosaccharomyces Bailii in Mango Puree A
Stepwise Functional Evolution in a Fungal Sugar Transporter Family Carla Gonçalvesa, Marco A
AOAC® Certification
The Boundary for Growth of <I>Zygosaccharomyces Bailii</I>
A DIFFERENTIAL MEDIUM for the ENUMERATION of the SPOILAGE YEAST ZYGOSACCHAROMYCES BAILII in WINE D. Schuller, M. Côrte