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Determination of the microbial community in Amazonian cocoa bean fermentation by Illumina-based metagenomic sequencing



Components and antibacterial activity of a novel essential oil from the nutrient broth of Eremothecium ashbyii H4565



Recombinant Protein Production in Yeast



Inhibitory effect of four novel synthetic peptides on food spoilage yeasts.



Heterologous expression and functional analysis of the F-box protein Ucc1 from other yeast species in Saccharomyces cerevisiae.



Culture-dependent diversity profiling of spoilage yeasts species by PCR-RFLP comparative analysis



Spoilage Yeasts in Wine Production



The Use of Candida pyralidae and Pichia kluyveri to Control Spoilage Microorganisms of Raw Fruits Used for Beverage Production



Activity Interactions of Crude Biopreservatives against Spoilage Yeast Consortia



Insights Into the Cultivable Microbial Ecology of “Manna” Ash Products Extracted From Fraxinus angustifolia (Oleaceae) Trees in Sicily, Italy



Modelling growth/no growth interface of Zygosaccharomyces bailii in simulated acid sauces as a function of natamycin, xanthan gum and sodium chloride concentrations.



Head-space gas chromatography coupled to mass spectrometry for the assessment of the contamination of mayonnaise by yeasts.



Spoilage Yeasts in Red Wines



Effect of the Sequential Inoculation of Non-Saccharomyces/Saccharomyces on the Anthocyans and Stilbenes Composition of Tempranillo Wines



Physiological Genomics of the Highly Weak-Acid-Tolerant Food Spoilage Yeasts of Zygosaccharomyces bailii sensu lato.



Effect of oregano (Origanum vulgare L. ssp. hirtum) and clove (Eugenia spp.) nanoemulsions on Zygosaccharomyces bailii survival in salad dressings.



Established and Upcoming Yeast Expression Systems.



Zygosaccharomyces bailii and Z. rouxii: Induced ethanol formation in apple juice supplemented with different natural preservatives: A response surface methodology approach.



Diversity of yeasts during fermentation of cocoa from two sites in the Brazilian Amazon



Assessment of yeasts for apple juice fermentation and production of cider volatile compounds



Volatile profile of reduced alcohol wines fermented with selected non-Saccharomyces yeasts under different aeration conditions.


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