Related references
Note: Only part of the references are listed.A comparative study of ethanol production by Issatchenkia orientalis strains under stress conditions
Naoto Isono et al.
JOURNAL OF BIOSCIENCE AND BIOENGINEERING (2012)
Molecular musings in microbial ecology and evolution
Rebecca J. Case et al.
BIOLOGY DIRECT (2011)
Enhanced ethanol production from sugarcane juice by galactose adaptation of a newly isolated thermotolerant strain of Pichia kudriavzevii
Sandeep Singh Dhaliwal et al.
BIORESOURCE TECHNOLOGY (2011)
Bacterial and fungal diversity in the traditional Chinese liquor fermentation process
Xiao-Ran Li et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2011)
MEGA5: Molecular Evolutionary Genetics Analysis Using Maximum Likelihood, Evolutionary Distance, and Maximum Parsimony Methods
Koichiro Tamura et al.
MOLECULAR BIOLOGY AND EVOLUTION (2011)
Isolation and performance evaluation of halotolerant phosphate solubilizing bacteria from the rhizospheric soils of historic Dagong Brine Well in China
Wen-liang Xiang et al.
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY (2011)
Degradation of malic acid in wine by immobilized Issatchenkia orientalis cells with oriental oak charcoal and alginate
S. K. Hong et al.
LETTERS IN APPLIED MICROBIOLOGY (2010)
Diversity of lactic acid bacteria in suan-tsai and fu-tsai, traditional fermented mustard products of Taiwan
Shiou-Huei Chao et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2009)
Developing SSU rDNA metagenomic profiles of aquatic microbial communities for environmental assessments
Michael M. Marshall et al.
ECOLOGICAL INDICATORS (2008)
Wine yeasts for the future
Graham H. Fleet
FEMS YEAST RESEARCH (2008)
Succession of dominant and antagonistic lactic acid bacteria in fermented cucumber: Insights from a PCR-based approach
Atul Kumar Singh et al.
FOOD MICROBIOLOGY (2008)
Analysis of yeast and archaeal population dynamics in kimchi using denaturing gradient gel electrophoresis
Ho-Won Chang et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2008)
Microbial diversity of traditional Vietnamese alcohol fermentation starters (banh men) as determined by PCR-mediated DGGE
Vu Nguyen Thanh et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2008)
Analysis and comparison of the bacterial community in fermented grains during the fermentation for two different styles of Chinese liquor
Hai-Yan Wang et al.
JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY (2008)
Community of extremely halophilic bacteria in historic Dagong Brine Well in southwestern China
Wenliang Xiang et al.
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY (2008)
Missing protists:: a molecular prospective
Slava Epstein et al.
BIODIVERSITY AND CONSERVATION (2008)
Analysis of the fungal community in Zaopei during the production of Chinese Luzhou-flavour liquor
Wen-xue Zhang et al.
JOURNAL OF THE INSTITUTE OF BREWING (2007)
The archaebacterial communities in Antarctic bathypelagic sediments
David C. Gillan et al.
DEEP-SEA RESEARCH PART II-TOPICAL STUDIES IN OCEANOGRAPHY (2007)
Novel extraction strategy of ribosomal RNA and genomic DNA from cheese for PCR-based investigations
C Bonaïti et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2006)
Analysis of the bacterial community in Zaopei during production of Chinese Luzhou-flavor liquor
WX Zhang et al.
JOURNAL OF THE INSTITUTE OF BREWING (2005)
Counting the uncountable: Statistical approaches to estimating microbial diversity
JB Hughes et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2001)
DNA-based, culture-independent strategies for evaluating microbial communities in food-associated ecosystems
G Giraffa et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2001)
Share Paper
