Works matching IS 13675435 AND DT 2006 AND VI 33 AND IP 11
Results: 9
Yeasts in an industrial malting ecosystem.
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- Journal of Industrial Microbiology & Biotechnology, 2006, v. 33, n. 11, p. 953, doi. 10.1007/s10295-006-0150-z
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Purification and characterization of a novel haemagglutinin from Chlorella pyrenoidosa.
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- Journal of Industrial Microbiology & Biotechnology, 2006, v. 33, n. 11, p. 967, doi. 10.1007/s10295-006-0145-9
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Plate ethanol-screening assay for selection of the Pichia stipitis and Hansenula polymorpha yeast mutants with altered capability for xylose alcoholic fermentation.
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- Journal of Industrial Microbiology & Biotechnology, 2006, v. 33, n. 11, p. 934, doi. 10.1007/s10295-006-0147-7
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Microbial studies of a selenium-contaminated mine site and potential for on-site remediation.
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- Journal of Industrial Microbiology & Biotechnology, 2006, v. 33, n. 11, p. 897, doi. 10.1007/s10295-006-0149-5
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Contribution by Saccharomyces cerevisiae yeast to fermentative flavour compounds in wines from cv. Albariño.
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- Journal of Industrial Microbiology & Biotechnology, 2006, v. 33, n. 11, p. 929, doi. 10.1007/s10295-006-0162-8
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Hyperinduction of nitrilases in filamentous fungi.
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- Journal of Industrial Microbiology & Biotechnology, 2006, v. 33, n. 11, p. 891, doi. 10.1007/s10295-006-0161-9
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Dissolved oxygen as principal parameter for conidia production of biocontrol fungi Trichoderma viride in non-Newtonian wastewater.
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- Journal of Industrial Microbiology & Biotechnology, 2006, v. 33, n. 11, p. 941, doi. 10.1007/s10295-006-0164-6
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Effect of different fermentation conditions on the kinetic parameters and production of volatile compounds during the elaboration of a prickly pear distilled beverage.
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- Journal of Industrial Microbiology & Biotechnology, 2006, v. 33, n. 11, p. 921, doi. 10.1007/s10295-006-0153-9
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Proteomic based investigation of rhamnolipid production by Pseudomonas chlororaphis strain NRRL B-30761.
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- Journal of Industrial Microbiology & Biotechnology, 2006, v. 33, n. 11, p. 914, doi. 10.1007/s10295-006-0169-1
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- Article