Found: 14
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Clostridium swellfunianum sp. nov., a novel anaerobic bacterium isolated from the pit mud of Chinese Luzhou- flavor liquor production.
- Published in:
- Antonie van Leeuwenhoek, 2014, v. 106, n. 4, p. 817, doi. 10.1007/s10482-014-0251-z
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- Article
Inhibition of Virulence Factors and Biofilm Formation by Wogonin Attenuates Pathogenicity of Pseudomonas aeruginosa PAO1 via Targeting pqs Quorum-Sensing System.
- Published in:
- International Journal of Molecular Sciences, 2021, v. 22, n. 23, p. 12699, doi. 10.3390/ijms222312699
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- Article
Pseudonocardia lacus sp. nov., An Actinomycete Isolated from a Lake Sediment Sample.
- Published in:
- Current Microbiology, 2024, v. 81, n. 1, p. 1, doi. 10.1007/s00284-023-03520-9
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- Article
Sphaerisporangium fuscum sp. nov., Isolated from Sediment of Anmucuo Lake in Tibet Autonomous Region of China.
- Published in:
- Current Microbiology, 2022, v. 79, n. 12, p. 1, doi. 10.1007/s00284-022-03067-1
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- Article
Analysis of the bacterial community in aged and aging pit mud of Chinese Luzhou-flavour liquor by combined PCR-DGGE and quantitative PCR assay.
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- Journal of the Science of Food & Agriculture, 2015, v. 95, n. 13, p. 2729, doi. 10.1002/jsfa.7013
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- Article
Nonomuraea sediminis sp. nov., a novel actinobacterium with antimicrobial activity, isolated from sediment of Dianchi Lake.
- Published in:
- Archives of Microbiology, 2023, v. 205, n. 3, p. 1, doi. 10.1007/s00203-023-03427-w
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- Article
Combining culture-dependent and culture-independent molecular methods for the isolation and purification of a potentially novel anaerobic species from pit mud in a Chinese liquor distillery.
- Published in:
- Journal of the Institute of Brewing, 2016, v. 122, n. 4, p. 754, doi. 10.1002/jib.380
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- Article
Monitoring of the prokaryotic diversity in pit mud from a Luzhou-flavour liquor distillery and evaluation of two predominant archaea using qPCR assays.
- Published in:
- Journal of the Institute of Brewing, 2014, v. 120, n. 3, p. 253, doi. 10.1002/jib.132
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- Article
Characterization of Microbial Community during the Fermentation of Chinese Homemade paocai, a Traditional Fermented Vegetable Food.
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- Food Science & Technology Research, 2016, v. 22, n. 4, p. 467, doi. 10.3136/fstr.22.467
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- Article
Comparison between Bacterial Diversity of Aged and Aging Pit Mud from Luzhou-flavor Liquor Distillery.
- Published in:
- Food Science & Technology Research, 2014, v. 20, n. 4, p. 867, doi. 10.3136/fstr.20.867
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- Article
Characterization of a Multiple-stress Tolerance Tetragenococcus halophilus and Application as Starter Culture in Chinese Horsebean-Chili-Paste Manufacture for Quality Improvement.
- Published in:
- Food Science & Technology Research, 2013, v. 19, n. 5, p. 855, doi. 10.3136/fstr.19.855
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- Article
Genetic and Functional Diversity of Pseudomonas aeruginosa in Patients With Chronic Obstructive Pulmonary Disease.
- Published in:
- Frontiers in Microbiology, 2020, v. 11, p. N.PAG, doi. 10.3389/fmicb.2020.598478
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- Article
A novel antibiotic combination of linezolid and polymyxin B octapeptide PBOP against clinical Pseudomonas aeruginosa strains.
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- Annals of Clinical Microbiology & Antimicrobials, 2022, v. 21, n. 1, p. 1, doi. 10.1186/s12941-022-00531-5
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- Article
Adaptive response and tolerance to weak acids in Saccharomyces cerevisiae boulardii: a metabolomics approach.
- Published in:
- International Journal of Food Science & Technology, 2022, v. 57, n. 5, p. 2918, doi. 10.1111/ijfs.15598
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- Article