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Diversity of lactic acid bacteria of the bioethanol process.

Diversity of lactic acid bacteria of the bioethanol process.

http://www.wikidata.org/entity/Q33752215

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Ethanol production in Brazil: a bridge between science and industry Dekkera bruxellensis--spoilage yeast with biotechnological potential, and a model for yeast evolution, physiology and competitiveness Oenococcus alcoholitolerans sp. nov., a lactic acid bacteria isolated from cachaça and ethanol fermentation processes Solving ethanol production problems with genetically modified yeast strains Unlocking the bacterial and fungal communities assemblages of sugarcane microbiome Microbial diversity in sugarcane ethanol production in a Brazilian distillery using a culture-independent method.Bacteriophage application restores ethanol fermentation characteristics disrupted by Lactobacillus fermentum.Metabolic characterization and transformation of the non-dairy Lactococcus lactis strain KF147, for production of ethanol from xylose.Saccharomyces cerevisiae metabolism in ecological context Scientific challenges of bioethanol production in Brazil.Microbial contamination of fuel ethanol fermentations.Saccharomyces cerevisiae transcriptional reprograming due to bacterial contamination during industrial scale bioethanol production.Participation of CWI, HOG and Calcineurin pathways in the tolerance of Saccharomyces cerevisiae to low pH by inorganic acid.Rewiring Lactococcus lactis for ethanol production.Interaction of Lactobacillus vini with the ethanol-producing yeasts Dekkera bruxellensis and Saccharomyces cerevisiae.CRISPR-Cas9-assisted recombineering in Lactobacillus reuteri.Genome sequences of the ethanol-tolerant Lactobacillus vini strains LMG 23202T and JP7.8.9.The consequences of Lactobacillus vini and Dekkera bruxellensis as contaminants of the sugarcane-based ethanol fermentation.Ethanol addition enhances acid treatment to eliminate Lactobacillus fermentum from the fermentation process for fuel ethanol production.Characterization of the contaminant bacterial communities in sugarcane first-generation industrial ethanol production.CRISPR-Cas9D10A Nickase-Assisted Genome Editing in Lactobacillus casei.Dynamics of lactic acid bacteria populations in Rioja wines by PCR-DGGE, comparison with culture-dependent methods.First identification of Tn916-like element in industrial strains of Lactobacillus vini that spread the tet-M resistance gene.Effects of feedstock and co-culture of Lactobacillus fermentum and wild Saccharomyces cerevisiae strain during fuel ethanol fermentation by the industrial yeast strain PE-2.Genome-resolved metagenomics of sugarcane vinasse bacteria.Mineral composition of the sugarcane juice and its influence on the ethanol fermentation.Yeast Derived LysA2 Can Control Bacterial Contamination in Ethanol Fermentation.

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Diversity of lactic acid bacteria of the bioethanol process.

http://www.wikidata.org/entity/Q33752215

description

2010 nî lūn-bûn

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2010 թուականի Նոյեմբերին հրատարակուած գիտական յօդուած

@hyw

2010 թվականի նոյեմբերին հրատարակված գիտական հոդված

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2010年の論文

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2010年論文

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2010年論文

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2010年論文

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2010年論文

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2010年論文

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2010年论文

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name

Diversity of lactic acid bacteria of the bioethanol process.

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Diversity of lactic acid bacteria of the bioethanol process.

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Diversity of lactic acid bacteria of the bioethanol process.

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Diversity of lactic acid bacteria of the bioethanol process.

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Diversity of lactic acid bacteria of the bioethanol process.

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Diversity of lactic acid bacteria of the bioethanol process.

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1471-2180-10-298

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BMC Microbiology

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Diversity of lactic acid bacteria of the bioethanol process

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Ana Paula B Moreira

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Anderson Miyoshi

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Billy M dos Santos

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Brigida T L Lucena

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Fabiano L Thompson

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João Ls Moreira

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Marcos Antonio de Morais

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Vasco Azevedo

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P2860

Identification to the species level of Lactobacillus isolated in probiotic prospecting studies of human, animal or food origin by 16S-23S rRNA restriction profiling.

Lactobacillus vini sp. nov., a wine lactic acid bacterium homofermentative for pentoses.

Yeast selection for fuel ethanol production in Brazil.

Microbial diversity of traditional Vietnamese alcohol fermentation starters (banh men) as determined by PCR-mediated DGGE.

Effects of lactobacilli on yeast-catalyzed ethanol fermentations

Dekkera bruxellensis and Lactobacillus vini form a stable ethanol-producing consortium in a commercial alcohol production process

Relationship between pH and medium dissolved solids in terms of growth and metabolism of lactobacilli and Saccharomyces cerevisiae during ethanol production.

Identification of lactobacilli by pheS and rpoA gene sequence analyses.

Bacterial contaminants of fuel ethanol production.

Growth rates of Dekkera/Brettanomyces yeasts hinder their ability to compete with Saccharomyces cerevisiae in batch corn mash fermentations.

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1471-2180-10-298

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2010-11-23T00:00:00Z

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