Risultati della ricerca - "Yeasting"

Seleccin̤ de levaduras

Soggetti: Seleccin̤ de levaduras

Characterization of hanseniaspora (Kloeckera) strains isolated in finger lakes wineries using physiological and molecular techniques

Soggetti: Characterization of hanseniaspora (Kloeckera) strains isolated in finger lakes wineries using physiological and molecular techniques

Designer yeasts for the fermentation industry of the 21st century

Soggetti: Designer yeasts for the fermentation industry of the 21st century

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

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

Influence of long-time continuous wine fermentation on yeast immobilized on foam glass

Soggetti: Influence of long-time continuous wine fermentation on yeast immobilized on foam glass

Obtencin̤ y caracterizacin̤ de cepas autc̤tonas de levaduras para la elaboracin̤ estandarizada de vinos de calidad

Soggetti: Obtencin̤ y caracterizacin̤ de cepas autc̤tonas de levaduras para la elaboracin̤ estandarizada de vinos de calidad

Fermentación alcohólica de jugo de naranja con S. cerevisiae

Soggetti: Testo

Ecologa̕ de levaduras , seleccin̤ y adaptacin̤ a fermentaciones vn̕icas

Soggetti: Ecologa̕ de levaduras , seleccin̤ y adaptacin̤ a fermentaciones vn̕icas

Selection and improvement of wine yeasts

Soggetti: Selection and improvement of wine yeasts

Yeast activity monitoring by fluorescent methods

Soggetti: Yeast activity monitoring by fluorescent methods

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

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

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

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

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

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

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

Soggetti: Testo

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

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

Mitotic recombination and genetic changes in saccharomyces cerevisiae during wine fermentation

Soggetti: Mitotic recombination and genetic changes in saccharomyces cerevisiae during wine fermentation

The yeast deletion collection , a decade of functional genomics

Soggetti: The yeast deletion collection , a decade of functional genomics

Diversidad de la microbiota fn͠gica del queso paipa fabricado en Pacho, Cundinamarca

Soggetti: Diversidad de la microbiota fn͠gica del queso paipa fabricado en Pacho, Cundinamarca

Modelling of functional states during saccharomyces cerevisiae fed-batch cultivation

Soggetti: Modelling of functional states during saccharomyces cerevisiae fed-batch cultivation

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

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