Effects of lactobacilli on yeast-catalyzed ethanol fermentations /

Míreanna Comhchosúla

• Use of sulfite and hydrogen peroxide to control bacterial contamination in ethanol fermentation /
  le: Chang, I. S.
• In situ production of exopolysaccharides during sourdough fermentation by cereal and intestinal isolates of lactic acid bacteria /
• Molecular characterization of tet(M) genes in lactobacillus isolates from different types of fermented dry sausage /
• A combined model to predict the functionality of the bacteriocin-producing lactobacillus sakei strain CTC 494 /
  le: Leroy, Frederic.
• Conversion of methionine to thiols by lactococci, lactobacilli, brevibacteria /
  le: Dias, Benjamin.