يعرض 1 - 3 نتائج من 3 نتيجة بحث عن '"physiological characterization"', وقت الاستعلام: 0.84s تنقيح النتائج
  1. 1
    دورية أكاديمية
    Selection of Three Indigenous Lebanese Yeast Saccharomyces cerevisiae with Physiological Traits from Grape Varieties in Western Semi-Desert and Pedoclimatic Conditions in the Bekaa Valley

    المؤلفون: Fatima El Dana, Salem Hayar, Marie-Charlotte Colosio

    المصدر: Fermentation; Volume 7; Issue 4; Pages: 280

    مصطلحات موضوعية: Saccharomyces cerevisiae, molecular identification, physiological characterization, inoculated fermentation, PCR, yeast selection, Lebanese vineyard

    وصف الملف: application/pdf

    العلاقة: Fermentation for Food and Beverages; https://dx.doi.org/10.3390/fermentation7040280Test

    الإتاحة: https://doi.org/10.3390/fermentation7040280Test

    View record in BASE

    أضف إلى المفضلة
  2. 2
    Selection of Three Indigenous Lebanese Yeast Saccharomyces cerevisiae with Physiological Traits from Grape Varieties in Western Semi-Desert and Pedoclimatic Conditions in the Bekaa Valley

    المؤلفون: HAYAR, Salem, El Dana, Fatima, Colosio, Marie-Charlotte, Fahed, Christina, Zeitoun, Rawan, Maestroni, Britt Marianna

    المساهمون: Faculty of Sciences [Lebanese University], Lebanese University [Beirut] (LU)

    المصدر: Fermentation, Vol 7, Iss 280, p 280 (2021)
    Fermentation; Volume 7; Issue 4; Pages: 280
    Fermentation
    Fermentation, MDPI, 2021, 7 (4), pp.280. ⟨10.3390/fermentation7040280⟩

    مصطلحات موضوعية: 0106 biological sciences, Fermentation industries. Beverages. Alcohol, Saccharomyces cerevisiae, Biodiversity, molecular identification, Plant Science, 01 natural sciences, Biochemistry, Genetics and Molecular Biology (miscellaneous), Saccharomyces, 03 medical and health sciences, Starter, inoculated fermentation, 010608 biotechnology, physiological characterization, PCR, yeast selection, Lebanese vineyard, 2. Zero hunger, Wine, 0303 health sciences, TP500-660, biology, 030306 microbiology, food and beverages, biology.organism_classification, Yeast, Horticulture, Fermentation, Restriction fragment length polymorphism, [SDE.BE]Environmental Sciences/Biodiversity and Ecology, Food Science

    وصف الملف: application/pdf

    الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cb405c9ab676ada2fd326afc9b44c85aTest
    https://www.mdpi.com/2311-5637/7/4/280Test


    أضف إلى المفضلة
  3. 3
    Molecular identification and physiological characterization of yeasts, lactic acid bacteria and acetic acid bacteria isolated from heap and box cocoa bean fermentations in West Africa

    المؤلفون: Luca Simone Cocolin, Simonetta Visintin, Paola Dolci, Antonio Valente, Valentina Alessandria

    المصدر: International journal of food microbiology. 216

    مصطلحات موضوعية: 0301 basic medicine, Limosilactobacillus fermentum, Lactobacillus fermentum, 030106 microbiology, Saccharomyces cerevisiae, Box fermentation, Hanseniaspora, Microbiology, Cocoa beans, 03 medical and health sciences, Physiological characterization, RNA, Ribosomal, 16S, Yeasts, Acetobacter, Lactic Acid, Acetic acid bacteria, Heap fermentation, Microbial dynamics, Rep-PCR, Acetic Acid, Cacao, biology, Ethanol, food and beverages, General Medicine, Biodiversity, biology.organism_classification, Yeast, Africa, Western, Biochemistry, RNA, Ribosomal, Fermentation, Hanseniaspora guilliermondii, Lactobacillus plantarum, Food Science

    الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c5bedc2bfd18b54ad18fa0238524e2b0Test
    https://pubmed.ncbi.nlm.nih.gov/26425801Test


    أضف إلى المفضلة
أدوات البحث: أحصل على تغذية RSS — أرسل هذا البحث بالبريد الإلكتروني — حفظ البحث