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Aumento de la actividad panificante de levaduras comerciales por aplicación de condiciones de estrés durante su propagación حسب Galvagno, M. A., Cerrutti, P

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Dynamics of cocoa bean pulp degradation during cocoa bean fermentation , effects of yeast starter culture addition

Dynamics of cocoa bean pulp degradation during cocoa bean fermentation , effects of yeast starter culture addition

Microorganismos y chocolate

Microorganismos y chocolate

Efecto in vitro de preparados con levaduras sobre la produccin̤ de metano ruminal

Efecto in vitro de preparados con levaduras sobre la produccin̤ de metano ruminal

Designer yeasts for the fermentation industry of the 21st century

Designer yeasts for the fermentation industry of the 21st century

Determination of Yeast Killer Activity in Fermenting Sugarcane Juice Using Selected Ethanol-Making Strains

Determination of Yeast Killer Activity in Fermenting Sugarcane Juice Using Selected Ethanol-Making Strains

Using the immobilized yeasts as a way of increasing the performance and the economy the fermentative processes

Using the immobilized yeasts as a way of increasing the performance and the economy the fermentative processes

Production of ethanol from beet molasses by Ca-alginate immobilized yeast cells in a packed-bed bioreactor

Production of ethanol from beet molasses by Ca-alginate immobilized yeast cells in a packed-bed bioreactor

Effect of Co-Inoculation with Pichia fermentans and Pediococcus acidilactici on Metabolite Produced During Fermentation and Volatile Composition of Coffee Beans

Effect of Co-Inoculation with Pichia fermentans and Pediococcus acidilactici on Metabolite Produced During Fermentation and Volatile Composition of Coffee Beans

Levaduras inmovilizadas en soporte lignoceluls̤ico para la produccin̤ continua de cerveza

Levaduras inmovilizadas en soporte lignoceluls̤ico para la produccin̤ continua de cerveza

Microbiological analyses of dry and slurry yeasts for brewing

Microbiological analyses of dry and slurry yeasts for brewing

Differentiation of brewing yeast strains by pyrolysis mass spectrometry and fourier transform infrared spectroscopy

Differentiation of brewing yeast strains by pyrolysis mass spectrometry and fourier transform infrared spectroscopy

Yeast activity monitoring by fluorescent methods

Yeast activity monitoring by fluorescent methods

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

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

Analysis of the constitution of the beer yeast genome by PCR, sequencing and subtelomeric sequence hybridization

Analysis of the constitution of the beer yeast genome by PCR, sequencing and subtelomeric sequence hybridization

A Parallel Analysis of H2S and SO2 Formation by Brewing Yeast in Response to Sulfur-Containing Amino Acids and Ammonium Ions

A Parallel Analysis of H2S and SO2 Formation by Brewing Yeast in Response to Sulfur-Containing Amino Acids and Ammonium Ions

The study of saccharomyces cerevisiae brewery yeast strain capacity of binding with magnesium in dynamic conditions

The study of saccharomyces cerevisiae brewery yeast strain capacity of binding with magnesium in dynamic conditions

Feasibility of continuous main fermentation of beer using immobilized yeast

Feasibility of continuous main fermentation of beer using immobilized yeast

Primary Beer Fermentation by Immobilized Yeast <U+0096> A Review on Flavour Formation and Control Strategies

Primary Beer Fermentation by Immobilized Yeast <U+0096> A Review on Flavour Formation and Control Strategies