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机译:通过基因组学方法评估可可芽孢杆菌和塞内加尔醋杆菌可可菌株对可可豆发酵过程的贡献
Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium;
Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium;
Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium;
Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium,Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Vrije Universiteit Brussel, Pleinlaan 2, B-1050, Brussels, Belgium;
Acetobacter; Whole-genome sequence; Cocoa bean fermentation;
机译:在性能良好的马来西亚可可豆盒发酵过程中,汉逊酵母,啤酒酵母,发酵乳杆菌和巴斯德醋杆菌占主导地位,突显了这些微生物对成功可可豆发酵过程的重要性。
机译:改性半连续发酵,用于在高温葡萄糖酸期间复苏的非学生细胞通过& i>雪松植物脂肪杆菌乙酰杆菌
机译:巴氏醋杆菌386B的完整基因组序列和比较分析,该菌株非常适合可可豆发酵生态系统
机译:基于机器视觉的可可豆发酵度评估
机译:巴氏醋杆菌386B的完整基因组序列和比较分析该菌株非常适合可可豆发酵生态系统
机译:acetobacter ghanensis sp。 11月。,一种新的醋酸细菌,从加纳可可豆的传统堆发酵中分离出来