Bacteriophage ecology in commercial sauerkraut fermentations /

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Bacteriophage ecology in commercial sauerkraut fermentations /

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Bibliografiske detaljer
Andre forfattere:	Breidt, F., Fleming, H. P., Lu, Z., Plengvidhya, V.
Format:	Bài viết
Sprog:	English
Fag:	Bacteriophage Ecology Fermentations
Tags:	Tilføj Tag Ingen Tags, Vær først til at tagge denne postø!

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

Lignende værker

Bacteriophages in Health and Disease
af: Hyman, Paul, et al.
Udgivet: (2014)

Bacteriophages
af: Lương Thu Thủy
Udgivet: (1973)

Bacteriophages of erwinia amylovora /

Elevated abundance of bacteriophage infecting bacteria in soil /
af: Ashelford, Kevin E.

Coevolution of bacteriophage PP01 and escherichia coli O157 :H7 in continuous culture /

Characterization of bacteriophage Q - mutant for stable and efficient production of recombinant protein in Escherichia coli system /

Survival of bacterial indicator species and bacteriophages after thermal treatment of sludge and sewage /

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

Construction of specific erythromycin resistance mutations in the temperate lactococcal bacteriophage TP901-1 and their use in studies of phage biology /

Microbiologie Générale.
Udgivet: (1974)

Batch fermentation :
af: Cinar, Ali
Udgivet: (2003)

Microbiology of food fermentations
af: Pederson, Carl S.
Udgivet: (1979)

Microbiology and technology of fermented foods
af: Hutkins, Robert W.
Udgivet: (2006)

Handbook of dough fermentations
Udgivet: (2003)

Industrialization of indigenous fermented foods
Udgivet: (2004)

Brewing yeast and fermentation
af: Boulton, Chris
Udgivet: (2001)

Biochemical and industrial aspects of fermentation
af: Sakaguchi, K.
Udgivet: (1971)

Novel Food Fermentation Technologies
Udgivet: (2016)

Fermented beverage production
af: Lea, Andrew G. H.
Udgivet: (2003)

Fermented milks
Udgivet: (2006)

Rheological behavior of fermentation broths in antibiotic industry /

Factors that affect the biosynthesis of xylitol by xylose-fermenting yeasts : A review/
af: Suva, Silvio S.

Post-fermentation and -distillation technology : stabilization, aging, and spoilage
Udgivet: (2018)

Beta-cyclodextrin production by simultaneous fermentation and cyclization /
af: Lima, Heron O. S.

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

Fermentation processes engineering in the food industry
af: Bamforth, Charles W.
Udgivet: (2013)

A genetic switch : phage [lambda] and higher organisms /
af: Ptashne, Mark.
Udgivet: (1992)

Applications of biotechnology to traditional fermented foods :
Udgivet: (1992)

The genetic switch: Phage [lambda] and higher organisms
af: Mark Ptashne
Udgivet: (1992)

Bioactive Peptides from Indonesian High-Protein Fermented Foods: A Promising Source of Functional Compounds
af: Nguyễn, Thị Thanh Tịnh, et al.
Udgivet: (2025)

Potassium acetate by fermentation with Clostridium thermoaceticum /
af: Shah, Minish M.

Formate-dependent growth and homoacetogenic fermentation by a bacterium from human feces : Description of bryantella formatexigens gen. nov., sp. nov. /

Analysis of biomass cellulose in simultaneous saccharification and fermentation processes /
af: Chung, Yun-Chin.

Potential rates of fermentation in digesta from the gastrointestinal tract of pigs : Effect of feeding fermented liquid feed /

First ecology
af: Beeby, Alan
Udgivet: (2004)

Amino acid fermentation
Udgivet: (2017)

Effect of thickening agents on the penicillin fermentation /

Identification of a recA homolog (recALP) on the conjugative lactococcal phage resistance plasmid pNP40 : Evidence of a role for chromosomally encoded recAL in abortive infection /

Solid state fermentation for foods and beverages
Udgivet: (2014)

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