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PCR-based fingerprinting and identification of contaminative fungi isolated from rye breads.
- Published in:
- Agronomy Research, 2017, v. 15, n. 1, p. 288
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- Article
Evaluation of the microbial community in industrial rye sourdough upon continuous back-slopping propagation revealed Lactobacillus helveticus as the dominant species.
- Published in:
- Journal of Applied Microbiology, 2013, v. 114, n. 2, p. 404, doi. 10.1111/jam.12045
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- Article
Growth characterization of individual rye sourdough bacteria by isothermal microcalorimetry.
- Published in:
- Journal of Applied Microbiology, 2011, v. 110, n. 2, p. 529, doi. 10.1111/j.1365-2672.2010.04904.x
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- Article
Tolerance and biodegradation of m-toluate by Scots pine, a mycorrhizal fungus and fluorescent pseudomonads individually and under associative conditions.
- Published in:
- Journal of Applied Microbiology, 1999, v. 86, n. 5, p. 817, doi. 10.1046/j.1365-2672.1999.00731.x
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- Article