The yeasts : a taxonomic study.

The yeasts : a taxonomic study.

Guardado en:

Detalles Bibliográficos
Autor principal:	Lodder, J.
Otros Autores:	Kreger-Van Rij, N.J.W.
Formato:	Libro
Lenguaje:	Inglés
Publicado:	Amsterdam : Interscience, 1952
Materias:	Microbiología Levadura Saccharomyces

Ejemplares similares

The chemistry and biology of yeast
por: Cook
Publicado: (1958)

Molecular evolutionary analysis of high sugar tolerance of wine yeasts and its application for breeding industrial yeasts
por: Nakagawa, Youji

Electrophoretic karyotypes of wine yeasts

Oenological characterization of indigenous yeast species involved in fermentation of Tokaji aszú
por: Magyar, Ildikó

The influence of enological practices on the selection of wild yeast strains in spontaneous fermentation

Genetically modified wine yeasts actual situation and risk assessment

Amino acid and ammonium utilization by Saccharomyces cerevisiae wine yeasts from a chemically defined medium
por: Jiranek, V.

Yeast stress response and fermentation efficiency how to survive the making of wine - A review
por: Bauer, F. F.

Biometric and genetic study on acetic acid production for breeding of wine yeast
por: GIUDICI, P.

Ecology of yeast strain Saccharomyces cerevisiae during spontaneous fermentation in a Bordeaux winery
por: FREZIER, Valérie

Yeasts charateristics and identification.
por: Barnett , J.
Publicado: (2007.)

Analysis of yeast metabolism in order to prevent sluggish or interrupted fermentation relation to the quality of wine ph.r. uvarum (S6u), ph.r. cerevisiae (S1c)
por: CIOLFI, G.

Direct enumeration and isolation of wine yeasts from grape surfaces
por: MartínI, A.

The assessment of the environmental impact of genetically modified wine yeast strains

Enhancement of flavour properties in wines using sequential inoculations of non-Saccharomyces (Hansenula and Torulaspora) and Saccharomyces yeast starter
por: Izquierdo Cañas, P. M.

Glycerol production by the yeast Saccharomyces cerevisiae and its relevance to wine a review
por: SCANES, K.

Effect of Saccharomyces cerevisiae yeast strains on the liberation of volatile Thiols in Sauvignon blanc wine

The effect of Saccharomyces cerevisiae and Saccharomyces bayanus yeast on clour properties and pigment profiles of aCabernet Sauvignon red wine

Evolution of flor yeast population during the biological aging of fino Sherry wine
por: Martínez, P.

Fermentation properties of a wine yeast over-expressing the Saccharomyces cerevisiae glycerol 3-phosphate dehydrogenase gene (GPD2)
por: Barros Lopes, Miguel de

Se distinguen las saccharomyces
por: MASSOUTIER, C.

Selezione di uno stipite di lievito saccharomyces della razza fisiologica uvarum e suo impiego enologico allo stato secco (S6u)
por: CIOLFI, G.

Flor yeast metabolism in a model system similar to cellar ageing of the French "Vin Jaune" evolution of some by-products, nitrogen compounds and polysaccharides
por: Santos, Anne-Marie dos

Differential utilisation of sulfur compounds for S2H liberation by nitrogen-starved wine yeasts
por: HALLINAN, Christopher P.

The effect of elemental sulfur, yeast strain, and fermentation medium on hydrogen sulfide production during fermentation
por: THOMAS, Carla S.

Ecological survey of wine yeast strains by molecular methods of identification
por: VEZINHET, Françoise

Influencia de la inoculación secuencial con levaduras no-Saccharomyces y Saccharomyces en Malbec en función de sus características físicas químicas sensoriales
por: Morán,Soledad
Publicado: (2018)

Hybridization and typing of yeasts used in sparkling wine fermentations
por: Jolly, N. P.

Analysis of Yeast populations during alcoholic fermentation in a newly established winery
por: CONSTANTÍ, M.

Subunit and cofactor binding of Saccharomyces cerevisiae sulfite reductase-towards developing wine yeast with lowered ability to produce hydrogen sulfide

Determination of the three isomers of 2,3-Butanediol formed by yeasts or lactic acid bacteria during fermentation
por: Herold, B.

Identification of HXT7 as a suppressor of the snf3 growth defect in wine and wild-type strains of Saccharomyces cerevisiae
por: Place, Warren R.

Nucleótidos libres en la levadura y adaptación a la utilización de galactosa
por: Palleroni, Norberto José

Wine Saccharomyces cerevisiae improved by using traditional approaches
por: Romano, P.

Verifica e confronto della attitudine enologica di lieviti selezionati per la vinificazione
por: PICCIOTTI, C.M.

Impacto en el aroma de los compuestos liberados al vino

Nuevo origen de la síntesis de monoterpenos por levaduras vínicas de saccharomyces cerevisiae

El fenotipo Killer en levaduras vínicas de la D.O. Ribera del Guadiana
por: Regodon Mateos, José Antonio

Proteínas solubles de cepas del género Saccharomyces por electroferesis de disco
por: Rigone de Pritz, María Josefa

Polimorfismo del cariotipo elettroforetico in lieviti Saccharomyces cerevisiae
por: Grando, M. S.