Works matching AU Semjonovs, Pavels
Results: 11
EFFECT OF TREATMENT WITH MICROALGAE EXTRACTS TO SOME MORPHOLOGICAL AND BIOCHEMICAL PARAMETERS OF TOMATO LEAVES.
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- AGROFOR International Journal, 2024, v. 9, n. 3, p. 30, doi. 10.7251/AGREN2403030A
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- Article
Evaluation of hydrolyzed cheese whey medium for enhanced bacterial cellulose production by Komagataeibacter rhaeticus MSCL 1463.
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- Biotechnology Journal, 2024, v. 19, n. 6, p. 1, doi. 10.1002/biot.202300529
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- Article
Microbial Polymers in Edible Films and Coatings of Garden Berry and Grape: Current and Prospective Use.
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- 2021
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- Literature Review
Extracellular polysaccharides produced by bacteria of the Leuconostoc genus.
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- World Journal of Microbiology & Biotechnology, 2020, v. 36, n. 11, p. N.PAG, doi. 10.1007/s11274-020-02937-9
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- Article
Biologically Active Compounds in Tomato Fruits Under the Application of Water–Ethanol Spirulina, Dunaliella and Chlorella Microalgae Extracts on Plants' Leaves.
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- International Journal of Plant Biology, 2024, v. 15, n. 4, p. 1338, doi. 10.3390/ijpb15040092
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- Article
Microalgal conversion of whey and lactose containing substrates: current state and challenges.
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- Biodegradation, 2023, v. 34, n. 5, p. 405, doi. 10.1007/s10532-023-10033-6
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- Article
Cellulose synthesis by Komagataeibacter rhaeticus strain P 1463 isolated from Kombucha.
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- Applied Microbiology & Biotechnology, 2017, v. 101, n. 3, p. 1003, doi. 10.1007/s00253-016-7761-8
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- Article
Production of bacterial cellulose from glycerol: the current state and perspectives.
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- Bioresources & Bioprocessing, 2021, v. 8, n. 1, p. 1, doi. 10.1186/s40643-021-00468-1
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- Article
Production of biodegradable microbial polymers from whey.
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- Bioresources & Bioprocessing, 2020, v. 7, n. 1, p. 1, doi. 10.1186/s40643-020-00326-6
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- Article
Evaluation of novel lactose-positive and exopolysaccharide-producing strain of Pediococcus pentosaceus for fermented foods.
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- European Food Research & Technology, 2008, v. 227, n. 3, p. 851, doi. 10.1007/s00217-007-0796-4
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- Article
Production of bacterial cellulose from whey—current state and prospects.
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- Applied Microbiology & Biotechnology, 2020, v. 104, n. 18, p. 7723, doi. 10.1007/s00253-020-10803-9
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- Article