Identification and population dynamics of yeasts in sourdough fermentation processes by PCR-denaturing gradient gel electrophoresis
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Population dynamics and metabolite target analysis of lactic acid bacteria during laboratory fermentations of wheat and spelt sourdoughsYeast communities associated with artisanal mezcal fermentations from Agave salmianaIdentification and Characterization of a Novel Issatchenkia orientalis GPI-Anchored Protein, IoGas1, Required for Resistance to Low pH and Salt StressDiversity and Stability of Lactic Acid Bacteria in Rye Sourdoughs of Four Bakeries with Different Propagation Parameters.Sources of the adventitious microflora of a smear-ripened cheese.Wickerhamomyces anomalus in the sourdough microbial ecosystem.Lactic acid bacterium and yeast microbiotas of 19 sourdoughs used for traditional/typical italian breads: interactions between ingredients and microbial species diversity.De-novo assembly and analysis of the heterozygous triploid genome of the wine spoilage yeast Dekkera bruxellensis AWRI1499.Advances in yeast systematics and phylogeny and their use as predictors of biotechnologically important metabolic pathways.Dekkera bruxellensis and Lactobacillus vini form a stable ethanol-producing consortium in a commercial alcohol production processRapid differentiation of phenotypically similar yeast species by single-strand conformation polymorphism analysis of ribosomal DNA.The wine and beer yeast Dekkera bruxellensis.Looking beyond Saccharomyces: the potential of non-conventional yeast species for desirable traits in bioethanol fermentation.Strain improvement of Pichia kudriavzevii TY13 for raised phytase production and reduced phosphate repression.Quality parameters and RAPD-PCR differentiation of commercial baker's yeast and hybrid strains.Comparison of Fermentation and Wines Produced by Inoculation of Hanseniaspora vineae and Saccharomyces cerevisiae.Biosynthesis of ZnO Nanoparticles by a New Pichia kudriavzevii Yeast Strain and Evaluation of Their Antimicrobial and Antioxidant Activities.Biotechnological application of yeasts in food science: Starter cultures, probiotics and enzyme production.Influence of geographical origin and flour type on diversity of lactic acid bacteria in traditional Belgian sourdoughsGenome sequence of Pichia kudriavzevii M12, a potential producer of bioethanol and phytase.Influence of temperature and backslopping time on the microbiota of a type I propagated laboratory wheat sourdough fermentation.Saccharomyces and non-Saccharomyces Competition during Microvinification under Different Sugar and Nitrogen Conditions.Fungal diversity in grape must and wine fermentation assessed by massive sequencing, quantitative PCR and DGGE.Influence of carbohydrates on the isolation of lactic acid bacteria.Investigation of Microbial Communities of Chinese Sourdoughs Using Culture-Dependent and DGGE Approaches.Yeast populations associated with Ghanaian cocoa fermentations analysed using denaturing gradient gel electrophoresis (DGGE).Enrichment of a continuous culture of Saccharomyces cerevisiae with the yeast Issatchenkia orientalis in the production of ethanol at increasing temperatures.Genomic and probiotic characterization of SJP-SNU strain of Pichia kudriavzevii.Metagenomics analysis of microbial communities associated with a traditional rice wine starter culture (Xaj-pitha) of Assam, India.
P2860
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P2860
Identification and population dynamics of yeasts in sourdough fermentation processes by PCR-denaturing gradient gel electrophoresis
description
2003 nî lūn-bûn
@nan
2003年の論文
@ja
2003年論文
@yue
2003年論文
@zh-hant
2003年論文
@zh-hk
2003年論文
@zh-mo
2003年論文
@zh-tw
2003年论文
@wuu
2003年论文
@zh
2003年论文
@zh-cn
name
Identification and population ...... g gradient gel electrophoresis
@en
type
label
Identification and population ...... g gradient gel electrophoresis
@en
prefLabel
Identification and population ...... g gradient gel electrophoresis
@en
P2093
P2860
P1476
Identification and population ...... g gradient gel electrophoresis
@en
P2093
Christian Hertel
Christiane B Meroth
Walter P Hammes
P2860
P304
P356
10.1128/AEM.69.12.7453-7461.2003
P407
P577
2003-12-01T00:00:00Z