Ohcanbohtosat - American Society for Microbiology

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  1. 1
    Impacts of goethite particles on UV disinfection of drinking water

    Impacts of goethite particles on UV disinfection of drinking water

    Eará dahkkit:
    Impacts of goethite particles on UV disinfection of drinking water
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  2. 2
    Characterization and functional analysis of the MAL and MPH Loci for Maltose Utilization in Some Ale and Lager Yeast Strains

    Characterization and functional analysis of the MAL and MPH Loci for Maltose Utilization in Some Ale and Lager Yeast Strains

    Eará dahkkit:
    Characterization and functional analysis of the MAL and MPH Loci for Maltose Utilization in Some Ale and Lager Yeast Strains
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  3. 3
    Isolation and characterization of a gene specific to lager brewing yeast that encodes a branched-Chain amino acid permease

    Isolation and characterization of a gene specific to lager brewing yeast that encodes a branched-Chain amino acid permease

    Eará dahkkit:
    Isolation and characterization of a gene specific to lager brewing yeast that encodes a branched-Chain amino acid permease
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  4. 4
    Anaerobic benzene degradation in petroleum-contaminated aquifer sediments after inoculation with a benzene-oxidizing enrichment

    Anaerobic benzene degradation in petroleum-contaminated aquifer sediments after inoculation with a benzene-oxidizing enrichment

    Eará dahkkit:
    Anaerobic benzene degradation in petroleum-contaminated aquifer sediments after inoculation with a benzene-oxidizing enrichment
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  5. 5
    Evolution of the lactic acid bacterial community during malt whisky fermentation , a polyphasic study

    Evolution of the lactic acid bacterial community during malt whisky fermentation , a polyphasic study

    Eará dahkkit:
    Evolution of the lactic acid bacterial community during malt whisky fermentation , a polyphasic study
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  6. 6
    Effect of increased yeast alcohol acetyltransferase activity on flavor profiles of wine and distillates

    Effect of increased yeast alcohol acetyltransferase activity on flavor profiles of wine and distillates

    Eará dahkkit:
    Effect of increased yeast alcohol acetyltransferase activity on flavor profiles of wine and distillates
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  7. 7
    The curing agent sodium nitrite, used in the production of fermented sausages, is less inhibiting to the bacteriocin-producing meat starter culture lactobacillus 1174 under anaerobic conditions

    The curing agent sodium nitrite, used in the production of fermented sausages, is less inhibiting to the bacteriocin-producing meat starter culture lactobacillus 1174 under anaerob...

    Eará dahkkit:
    The curing agent sodium nitrite, used in the production of fermented sausages, is less inhibiting to the bacteriocin-producing meat starter culture lactobacillus 1174 under anaerobic conditions
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  8. 8
    Microbial characterization of biological filters used for drinking water treatment

    Microbial characterization of biological filters used for drinking water treatment

    Eará dahkkit:
    Microbial characterization of biological filters used for drinking water treatment
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  9. 9
    Yeast diversity and persistence in botrytis-affected wine fermentations

    Yeast diversity and persistence in botrytis-affected wine fermentations

    Eará dahkkit:
    Yeast diversity and persistence in botrytis-affected wine fermentations
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  10. 10
    Mitotic recombination and genetic changes in saccharomyces cerevisiae during wine fermentation

    Mitotic recombination and genetic changes in saccharomyces cerevisiae during wine fermentation

    Eará dahkkit:
    Mitotic recombination and genetic changes in saccharomyces cerevisiae during wine fermentation
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  11. 11
    Decarboxylation of substituted cinnamic acids by lactic acid bacteria isolated during malt whisky fermentation

    Decarboxylation of substituted cinnamic acids by lactic acid bacteria isolated during malt whisky fermentation

    Eará dahkkit: “…Applied and Environmental Microbiology Journal / American Society for Microbiology…”
    Decarboxylation of substituted cinnamic acids by lactic acid bacteria isolated during malt whisky fermentation
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  12. 12
    Prevalence of antibiotic resistance in drinking water treatment and distribution systems

    Prevalence of antibiotic resistance in drinking water treatment and distribution systems

    Eará dahkkit:
    Prevalence of antibiotic resistance in drinking water treatment and distribution systems
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  13. 13
    Microbiota dynamics and diversity at different stages of industrial processing of cocoa beans into cocoa powder

    Microbiota dynamics and diversity at different stages of industrial processing of cocoa beans into cocoa powder

    Eará dahkkit:
    Microbiota dynamics and diversity at different stages of industrial processing of cocoa beans into cocoa powder
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  14. 14
    Influence of turning and environmental contamination on the dynamics of populations of lactic acid and acetic acid bacteria involved in spontaneous cocoa bean heap fermentation in Ghana

    Influence of turning and environmental contamination on the dynamics of populations of lactic acid and acetic acid bacteria involved in spontaneous cocoa bean heap fermentation in...

    Eará dahkkit:
    Influence of turning and environmental contamination on the dynamics of populations of lactic acid and acetic acid bacteria involved in spontaneous cocoa bean heap fermentation in Ghana
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