Cocoa fermentations conducted with a defined microbial cocktail inoculum /

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Cocoa fermentations conducted with a defined microbial cocktail inoculum /

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Sonraí Bibleagrafaíochta
Príomhúdar:	Schwan, Rosane Freitas.
Formáid:	Bài viết
Teanga:	English
Ábhair:	Cocoa bean Fermentation Lactic acid bacteria Quality control Saccharomyces cerevisiae
Clibeanna:	Cuir Clib Leis Gan Chlibeanna, Bí ar an gcéad duine leis an taifead seo a chlibeáil!

Thư viện lưu trữ:	Thư viện Trường Đại học Đà Lạt

Míreanna Comhchosúla

Microbial and physiological characterization of weakly amylolytic but fast-growing lactic acid bacteria : A functional role in supporting microbial diversity in pozol, a Mexican fermented maize beverage /

Oxygen consumption by anaerobic saccharomyces cerevisiae under enological conditions : Effect on fermentation kinetics /

In situ production of exopolysaccharides during sourdough fermentation by cereal and intestinal isolates of lactic acid bacteria /

Nutrient leaching and end product accumulation in plastic composite supports for l-(+)-lactic acid biofilm fermentation /

Engineering redox cofactor regeneration for improved pentose fermentation in saccharomyces cerevisiae /

Ingredient selection for plastic composite supports for L-(+)-lactic acid biofilm fermentation by Lactobacillus casei subsp. rhamnosus /

Optimization of L-(+)-lactic acid production by ring and disc plastic composite supports through repeated-batch biofilm fermentation /
le: Ho, K. L.

Use of sulfite and hydrogen peroxide to control bacterial contamination in ethanol fermentation /
le: Chang, I. S.

New hybrids between saccharomyces sensu stricto yeast species found among wine and cider production strains /

Effect of specific growth rate on fermentative capacity of baker's yeast /
le: Hoek, Pim Van

Carbon starvation can induce energy deprivation and loss of fermentative capacity in saccharomyces cerevisiae /

Application of genome-wide expression analysis to identify molecular markers useful in monitoring industrial fermentations /
le: Higgins, Vincent J.

Cocoa processing methods for the production of high quality cocoa in Vietnam :
Foilsithe: (2008)

A combined model to predict the functionality of the bacteriocin-producing lactobacillus sakei strain CTC 494 /
le: Leroy, Frederic.

Lactic acid fermentation of fruits and vegetables
Foilsithe: (2017)

Effects of lactobacilli on yeast-catalyzed ethanol fermentations /

Molecular characterization of tet(M) genes in lactobacillus isolates from different types of fermented dry sausage /

Metabolic engineering of ammonium assimilation in xylose-fermenting saccharomyces cerevisiae improves ethanol production /
le: Roca, Christophe.

An inverse correlation between stress resistance and stuck fermentations in wine yeasts. A molecular study /
le: Ivorra, Carmen.

Cocoa production and processing technology
le: Afoakwa, Emmanuel Ohene
Foilsithe: (2014)

Use of real-time quantitative PCR for the analysis of phi LC3 prophage stability in lactococci /

Yeast genome-wide expression analysis identifies a strong ergosterol and oxidative stress response during the initial stages of an industrial lager fermentation /

L-proline accumulation and freeze tolerance in saccharomyces cerevisiae are caused by a mutation in the PRO1 gene encoding gamma-glutamyl kinase /
le: Morita, Yuko.

Diseases of cocoa
le: C A Thorold
Foilsithe: (1975)

Improvement of nitrogen assimilation and fermentation kinetics under enological conditions by derepression of alternative nitrogen-assimilatory pathways in an industrial saccharomyces cerevisiae strain /
le: Salmon, Jean-Michel.

Conditions that promote production of lactic acid byZymomonas mobilis in batch and continuous culture /
le: Lawford, Hugh G.

Influence of invertase activity and glycerol synthesis and retention on fermentation of media with a high sugar concentration by Saccharomyces cerevisiae /
le: Myers, D. K.

Adaptation of saccharomyces cerevisiae to the herbicide 2,4-dichlorophenoxyacetic acid, mediated by Msn2p- and Msn4p-regulated genes : Important role of SPI1 /

Effects of ethanol and other alkanols on transport of acetic acid in saccharomyces cerevisiae /
le: Casal, Margarida.

Ethanol tolerance in the yeast saccharomyces cerevisiae is dependent on cellular oleic acid content /
le: You, Kyung Man.

Rope-producing strains of bacillus spp. from wheat bread and strategy for their control by lactic acid bacteria /

An integrated bioconversion process for production of l-lactic acid from starchy potato feedstocks /
le: Tsai, S. P.

Expression of heteropolymeric ferritin improves iron storage in saccharomyces cerevisiae /

Characteristics and efficiency of glutamine production by coupling of a bacterial glutamine synthetase reaction with the alcoholic fermentation system of baker's yeast /

Nitrogen availability of grape juice limits killer yeast growth and fermentation activity during mixed-culture fermentation with sensitive commercial yeast strains /

Strain-specific differentiation of lactococci in mixed starter culture populations using randomly amplified polymorphic DNA-derived probes /
le: Erlandson, K.

Hybrid process for the conversion of lignocellulosic materials /

Production of L-malic acid via biocatalysis employing wild-type and respiratory-deficient yeasts /
le: Wang, Xiaohai.

Application of the shsp gene, encoding a small heat shock protein, as a food-grade selection marker for lactic acid bacteria /
le: Demerdash, Hassan A. M. El.

Cocoa butter alternatives
le: Leissner, Rita
Foilsithe: (1991)