Resultados de búsqueda - American Society for Microbiology

  • Mostrando 1 - 14 Resultados de 14
Limitar resultados
  1. 1
    Impacts of goethite particles on UV disinfection of drinking water

    Impacts of goethite particles on UV disinfection of drinking water

    Otros Autores:
    Impacts of goethite particles on UV disinfection of drinking water
    Libro
    Agregar a favoritos
    Guardado en:
  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

    Otros Autores:
    Characterization and functional analysis of the MAL and MPH Loci for Maltose Utilization in Some Ale and Lager Yeast Strains
    Libro
    Agregar a favoritos
    Guardado en:
  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

    Otros Autores:
    Isolation and characterization of a gene specific to lager brewing yeast that encodes a branched-Chain amino acid permease
    Libro
    Agregar a favoritos
    Guardado en:
  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

    Otros Autores:
    Anaerobic benzene degradation in petroleum-contaminated aquifer sediments after inoculation with a benzene-oxidizing enrichment
    Libro
    Agregar a favoritos
    Guardado en:
  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

    Otros Autores:
    Evolution of the lactic acid bacterial community during malt whisky fermentation , a polyphasic study
    Libro
    Agregar a favoritos
    Guardado en:
  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

    Otros Autores:
    Effect of increased yeast alcohol acetyltransferase activity on flavor profiles of wine and distillates
    Libro
    Agregar a favoritos
    Guardado en:
  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...

    Otros Autores:
    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
    Libro
    Agregar a favoritos
    Guardado en:
  8. 8
    Microbial characterization of biological filters used for drinking water treatment

    Microbial characterization of biological filters used for drinking water treatment

    Otros Autores:
    Microbial characterization of biological filters used for drinking water treatment
    Libro
    Agregar a favoritos
    Guardado en:
  9. 9
    Yeast diversity and persistence in botrytis-affected wine fermentations

    Yeast diversity and persistence in botrytis-affected wine fermentations

    Otros Autores:
    Yeast diversity and persistence in botrytis-affected wine fermentations
    Libro
    Agregar a favoritos
    Guardado en:
  10. 10
    Mitotic recombination and genetic changes in saccharomyces cerevisiae during wine fermentation

    Mitotic recombination and genetic changes in saccharomyces cerevisiae during wine fermentation

    Otros Autores:
    Mitotic recombination and genetic changes in saccharomyces cerevisiae during wine fermentation
    Libro
    Agregar a favoritos
    Guardado en:
  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

    Otros Autores: “…Applied and Environmental Microbiology Journal / American Society for Microbiology…”
    Decarboxylation of substituted cinnamic acids by lactic acid bacteria isolated during malt whisky fermentation
    Libro
    Agregar a favoritos
    Guardado en:
  12. 12
    Prevalence of antibiotic resistance in drinking water treatment and distribution systems

    Prevalence of antibiotic resistance in drinking water treatment and distribution systems

    Otros Autores:
    Prevalence of antibiotic resistance in drinking water treatment and distribution systems
    Libro
    Agregar a favoritos
    Guardado en:
  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

    Otros Autores:
    Microbiota dynamics and diversity at different stages of industrial processing of cocoa beans into cocoa powder
    Libro
    Agregar a favoritos
    Guardado en:
  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...

    Otros Autores:
    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
    Libro
    Agregar a favoritos
    Guardado en:

Herramientas de búsqueda: