(PDF) Identification of Yeasts Isolated From Wine-Related

Identification of Yeasts Isolated From Wine-Related Environments and Capable of Producing 4-Ethylphenol

Food Microbiology - United States

doi 10.1016/s0740-0020(02)00152-1

Full Text

Abstract

Available in full text

Categories

Date

October 1, 2003

Authors

M. Malfeito-Ferreira

Publisher

Elsevier BV

Related search

Thermotolerant Yeasts Capable of Producing Bioethanol: Isolation From Natural Fermented Sources, Identification and Characterization

Biotechnology and Biotechnological Equipment

English

Identification and Enological Characteristics of Cryophilic Wine Yeasts

JOURNAL OF THE BREWING SOCIETY OF JAPAN

English

Identification of Yeasts Isolated From High-Sugar Foods.

Journal of General and Applied Microbiology

Applied Microbiology

English

Xylitol Production: Identification and Comparison of New Producing Yeasts

English

Technological Properties and Sugar Tolerance Performance of Palm Wine Yeasts Isolated From Parts of Nsukka, Nigeria

African Journal of Biotechnology

English

New Yeasts Capable of Assimilating Methanol

Journal of General and Applied Microbiology

Applied Microbiology

English

Identification of Sugar-Tolerant Yeasts Isolated From High-Sugar Fermented Vegetable Extracts.

Journal of General and Applied Microbiology

Applied Microbiology

English

Identification of Protease-Producing Bacteria Isolated From Banyuwedang, Bali, and Characterization of Its Protease

Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology

Aquatic Science

English

Comparison of DNA Sequencing Analysis With Phenotyping Test for Identification of Yeasts Isolated From Foods

Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan

Occupational Health

English