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Refinado por: assunto: Food Industries remover
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1
Stress tolerance: the key to effective strains of industrial baker's yeast
Stress tolerance: the key to effective strains of industrial baker's yeast
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Stress tolerance: the key to effective strains of industrial baker's yeast

Attfield, P.V. (Burns Philp Technology and Research Centre, North Ryde, NSW, Australia.)

Nature biotechnology, 1997-12, Vol.15 (13), p.1351-1357 [Periódico revisado por pares]

New York, NY: Nature

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2
Effect of culture media and pH on the biomass production and biocontrol efficacy of a Metschnikowia pulcherrima strain to be used as a biofungicide for postharvest disease control
Effect of culture media and pH on the biomass production and biocontrol efficacy of a Metschnikowia pulcherrima strain to be used as a biofungicide for postharvest disease control
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Effect of culture media and pH on the biomass production and biocontrol efficacy of a Metschnikowia pulcherrima strain to be used as a biofungicide for postharvest disease control

Spadaro, D ; Ciavorella, A ; Dianpeng, Z ; Garibaldi, A ; Gullino, M. L

Canadian journal of microbiology, 2010-02, Vol.56 (2), p.128-137 [Periódico revisado por pares]

Ottawa, ON: National Research Council of Canada

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3
On the origins of wine yeast
On the origins of wine yeast
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On the origins of wine yeast

Mortimer, Robert ; Polsinelli, Mario

Research in microbiology, 1999-04, Vol.150 (3), p.199-204 [Periódico revisado por pares]

Paris: Elsevier SAS

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4
Rapid and reliable identification of food-borne yeasts by Fourier-transform infrared spectroscopy
Rapid and reliable identification of food-borne yeasts by Fourier-transform infrared spectroscopy
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Rapid and reliable identification of food-borne yeasts by Fourier-transform infrared spectroscopy

Kummerle, M. (Technische Universitat Munchen, Freising, Germany.) ; Scherer, S ; Seiler, H

Applied and Environmental Microbiology, 1998-06, Vol.64 (6), p.2207-2214 [Periódico revisado por pares]

Washington, DC: American Society for Microbiology

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5
The relationship between viability and intracellular pH in the yeast Saccharomyces cerevisiae
The relationship between viability and intracellular pH in the yeast Saccharomyces cerevisiae
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The relationship between viability and intracellular pH in the yeast Saccharomyces cerevisiae

Imai, T. (Kirin Brewery Co., Ltd., Kanagawa-ken, Japan.) ; Ohno, T

Applied and Environmental Microbiology, 1995-10, Vol.61 (10), p.3604-3608 [Periódico revisado por pares]

Washington, DC: American Society for Microbiology

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6
Optimizing the selection process of yeast starter cultures by preselecting strains dominating spontaneous fermentations
Optimizing the selection process of yeast starter cultures by preselecting strains dominating spontaneous fermentations
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Optimizing the selection process of yeast starter cultures by preselecting strains dominating spontaneous fermentations

Pulvirenti, Andrea ; Rainieri, Sandra ; Boveri, Silvio ; Giudici, Paolo

Canadian journal of microbiology, 2009-03, Vol.55 (3), p.326-332 [Periódico revisado por pares]

Ottawa, ON: National Research Council of Canada

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7
Origin and production of acetoin during wine yeast fermentation
Origin and production of acetoin during wine yeast fermentation
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Origin and production of acetoin during wine yeast fermentation

Romano, P. (Universita della Basilicata, Potenza, Italy.) ; Suzzi, G

Applied and environmental microbiology, 1996-02, Vol.62 (2), p.309-315 [Periódico revisado por pares]

Washington, DC: American Society for Microbiology

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8
Yeast profile in Gouda cheese during processing and ripening
Yeast profile in Gouda cheese during processing and ripening
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Yeast profile in Gouda cheese during processing and ripening

Welthagen, Johan J ; Viljoen, Bennie C

International journal of food microbiology, 1998-06, Vol.41 (3), p.185-194 [Periódico revisado por pares]

Amsterdam: Elsevier B.V

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9
Identification of yeasts and coryneform bacteria from the surface microflora of brick cheeses
Identification of yeasts and coryneform bacteria from the surface microflora of brick cheeses
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Identification of yeasts and coryneform bacteria from the surface microflora of brick cheeses

Valdés-Stauber, Natalia ; Scherer, Siegfried ; Seiler, Herbert

International journal of food microbiology, 1997-02, Vol.34 (2), p.115-129 [Periódico revisado por pares]

Amsterdam: Elsevier B.V

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10
PCR differentiation of commercial yeast strains using intron splice site primers
PCR differentiation of commercial yeast strains using intron splice site primers
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PCR differentiation of commercial yeast strains using intron splice site primers

De Barros Lopes, M. (The University of Adelaide, Glen Osmond, Australia.) ; Soden, A ; Henschke, P.A ; Langridge, P

Applied and Environmental Microbiology, 1996-12, Vol.62 (12), p.4514-4520 [Periódico revisado por pares]

Washington, DC: American Society for Microbiology

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