Application of molecular methods for the differentiation of acetic acid bacteria in a red wine fermentation.
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Comparison of Cultivable Acetic Acid Bacterial Microbiota in Organic and Conventional Apple Cider VinegarA novel bacterium associated with lymphadenitis in a patient with chronic granulomatous diseaseFingerprinting of Bacillus thuringiensis type strains and isolates by using Bacillus cereus group-specific repetitive extragenic palindromic sequence-based PCR analysis.Adaptation and tolerance of bacteria against acetic acid.Isolation, characterization and optimization of indigenous acetic acid bacteria and evaluation of their preservation methods.Acetobacter strains isolated during the acetification of blueberry (Vaccinium corymbosum L.) wine.Acetic acid bacteria and the production and quality of wine vinegarAnalysis of acetic acid bacteria by different culture-independent techniques in a controlled superficial acetification
P2860
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P2860
Application of molecular methods for the differentiation of acetic acid bacteria in a red wine fermentation.
description
2004 nî lūn-bûn
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2004年の論文
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2004年学术文章
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name
Application of molecular metho ...... ia in a red wine fermentation.
@en
Application of molecular metho ...... ia in a red wine fermentation.
@nl
type
label
Application of molecular metho ...... ia in a red wine fermentation.
@en
Application of molecular metho ...... ia in a red wine fermentation.
@nl
prefLabel
Application of molecular metho ...... ia in a red wine fermentation.
@en
Application of molecular metho ...... ia in a red wine fermentation.
@nl
P2093
P2860
P50
P1476
Application of molecular metho ...... ria in a red wine fermentation
@en
P2093
P2860
P304
P356
10.1111/J.1365-2672.2004.02220.X
P577
2004-01-01T00:00:00Z