Microbiological analyses of dry and slurry yeasts for brewing

Se usaron mťodos microbiolg̤icos cls̀icos, en asociacin̤ con mťodos moleculares (amplificacin̤ de ADN, Electroforesis de Gel de Gradiente de Temperatura (TGGE) y Electroforesis de Gel de Gradiente de Desnaturalizacin̤ (DGGE))Estos mťodos, desarrollados para analizar rp̀idamente comunidades microb...

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Detaylı Bibliyografya
Diğer Yazarlar:	Manzano Marisa, Giusto Cristina, Bartolomeoli Ingrid, Buiatti Stefano, Comi Giuseppe, Wiley-Blackwell Publishing Ltd
Materyal Türü:	Kitap
Dil:	İngilizce
Konular:	Industria cervecera Fermentacin̤ Crecimiento (Bacterias) Cerveza Bebidas alcohl̤icas - Anl̀isis Industria de bebidas Industria licorera Levaduras Microorganismos biotecnolg̤icos Tecnologa̕ qum̕ica Brewing industry Fermentation Bacterial growth Beer Alcoholic beverages - Analysis Beverage industry Liquor traffic Yeast Biotechnological microorganisms Chemical technology Bacterias del c̀ido lc̀tico PCR-DGGE PCR-TGGE Saccharomyces cerevisiae Lactic acid bacteria Saccharomyces cerevisiae
Online Erişim:	Microbiological analyses of dry and slurry yeasts for brewing
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Microbiological analyses of dry and slurry yeasts for brewing

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