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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التفاصيل البيبلوغرافية
المؤلف الرئيسي:	Schwan, Rosane Freitas.
التنسيق:	مقال
اللغة:	English
الموضوعات:	Cocoa bean Fermentation Lactic acid bacteria Quality control Saccharomyces cerevisiae
الوسوم:	إضافة وسم لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!

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

مواد مشابهة

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 /

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

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

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 /
بواسطة: Ho, K. L.

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

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

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

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

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

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

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بواسطة: Leroy, Frederic.

Lactic acid fermentation of fruits and vegetables
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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 /
بواسطة: Roca, Christophe.

An inverse correlation between stress resistance and stuck fermentations in wine yeasts. A molecular study /
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Cocoa production and processing technology
بواسطة: Afoakwa, Emmanuel Ohene
منشور في: (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 /
بواسطة: Morita, Yuko.

Diseases of cocoa
بواسطة: C A Thorold
منشور في: (1975)

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

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

Influence of invertase activity and glycerol synthesis and retention on fermentation of media with a high sugar concentration by Saccharomyces cerevisiae /
بواسطة: 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 /
بواسطة: Casal, Margarida.

Ethanol tolerance in the yeast saccharomyces cerevisiae is dependent on cellular oleic acid content /
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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 /
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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 /
بواسطة: Erlandson, K.

Hybrid process for the conversion of lignocellulosic materials /

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Application of the shsp gene, encoding a small heat shock protein, as a food-grade selection marker for lactic acid bacteria /
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Cocoa butter alternatives
بواسطة: Leissner, Rita
منشور في: (1991)