Brettanomyces bruxellensis: effect of oxygen on growth and acetic acid production.
about
Dekkera bruxellensis--spoilage yeast with biotechnological potential, and a model for yeast evolution, physiology and competitivenessDekkera bruxellensis and Lactobacillus vini form a stable ethanol-producing consortium in a commercial alcohol production processThe microbiology of malting and brewing.The wine and beer yeast Dekkera bruxellensis.Enhanced ethanol production at commercial scale from molasses using high gravity technology by mutant S. cerevisiae.Parallel evolution of the make-accumulate-consume strategy in Saccharomyces and Dekkera yeasts.Fermentation characteristics of Dekkera bruxellensis strains.The influence of nitrate on the physiology of the yeast Dekkera bruxellensis grown under oxygen limitation.Fermentative and growth performances of Dekkera bruxellensis in different batch systems and the effect of initial low cell counts in co-cultures with Saccharomyces cerevisiae.Quantitative aerobic physiology of the yeast Dekkera bruxellensis, a major contaminant in bioethanol production plants.A method for estimating Dekkera/Brettanomyces populations in wines.The importance of aeration strategy in fuel alcohol fermentations contaminated with Dekkera/Brettanomyces yeasts.Effect of temperature on Brettanomyces bruxellensis: metabolic and kinetic aspects.Interactive effects between total SO2 , ethanol and storage temperature against Brettanomyces bruxellensis.4-Ethylphenol, 4-ethylguaiacol and 4-ethylcatechol in red wines: Microbial formation, prevention, remediation and overview of analytical approaches.Inactivation of wine spoilage yeasts Dekkera bruxellensis using low electric current treatment (LEC).Modeling of yeast Brettanomyces bruxellensis growth at different acetic acid concentrations under aerobic and anaerobic conditions.Brettanomyces bruxellensis population survey reveals a diploid-triploid complex structured according to substrate of isolation and geographical distribution.New yeasts-new brews: modern approaches to brewing yeast design and development.Analysis of grapes and the first stages of the vinification process in wine contamination with Brettanomyces bruxellensis
P2860
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P2860
Brettanomyces bruxellensis: effect of oxygen on growth and acetic acid production.
description
2003 nî lūn-bûn
@nan
2003年の論文
@ja
2003年学术文章
@wuu
2003年学术文章
@zh
2003年学术文章
@zh-cn
2003年学术文章
@zh-hans
2003年学术文章
@zh-my
2003年学术文章
@zh-sg
2003年學術文章
@yue
2003年學術文章
@zh-hant
name
Brettanomyces bruxellensis: effect of oxygen on growth and acetic acid production.
@en
Brettanomyces bruxellensis: effect of oxygen on growth and acetic acid production.
@nl
type
label
Brettanomyces bruxellensis: effect of oxygen on growth and acetic acid production.
@en
Brettanomyces bruxellensis: effect of oxygen on growth and acetic acid production.
@nl
prefLabel
Brettanomyces bruxellensis: effect of oxygen on growth and acetic acid production.
@en
Brettanomyces bruxellensis: effect of oxygen on growth and acetic acid production.
@nl
P2860
P1476
Brettanomyces bruxellensis: effect of oxygen on growth and acetic acid production
@en
P2093
Strehaiano P
P2860
P2888
P304
P356
10.1007/S00253-002-1197-Z
P407
P577
2003-01-14T00:00:00Z