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机译:工业制麦过程中的细菌群落动态,重点是乳酸菌
Laboratory for Process Microbial Ecology and Bioinspirational Management (PME&BIM), Department of Microbial and Molecular Systems (M~2S), KU Leuven, Campus De Nayer, B-2860 Sint-Katelijne-Waver, Belgium,Scientia Terrae Research Institute, B-2860 Sint-Katelijne-Waver, Belgium,Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Belgium,Leuven Institute for Beer Research (LIBR), KU Leuven, Belgium;
Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Belgium,Leuven Institute for Beer Research (LIBR), KU Leuven, Belgium,Laboratory of Enzyme, Fermentation, and Brewing Technology (EFBT), M~2S, KU Leuven, KAHO Sint-Lieven Technology Campus, B-9000 Gent, Belgium;
Laboratory for Process Microbial Ecology and Bioinspirational Management (PME&BIM), Department of Microbial and Molecular Systems (M~2S), KU Leuven, Campus De Nayer, B-2860 Sint-Katelijne-Waver, Belgium,Scientia Terrae Research Institute, B-2860 Sint-Katelijne-Waver, Belgium,Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Belgium,Leuven Institute for Beer Research (LIBR), KU Leuven, Belgium;
Laboratory for Process Microbial Ecology and Bioinspirational Management (PME&BIM), Department of Microbial and Molecular Systems (M~2S), KU Leuven, Campus De Nayer, B-2860 Sint-Katelijne-Waver, Belgium,Scientia Terrae Research Institute, B-2860 Sint-Katelijne-Waver, Belgium,Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Belgium,Leuven Institute for Beer Research (LIBR), KU Leuven, Belgium;
Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Belgium,Leuven Institute for Beer Research (LIBR), KU Leuven, Belgium,Laboratory of Enzyme, Fermentation, and Brewing Technology (EFBT), M~2S, KU Leuven, KAHO Sint-Lieven Technology Campus, B-9000 Gent, Belgium;
Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Belgium,Leuven Institute for Beer Research (LIBR), KU Leuven, Belgium,Laboratory of Enzyme, Fermentation, and Brewing Technology (EFBT), M~2S, KU Leuven, KAHO Sint-Lieven Technology Campus, B-9000 Gent, Belgium;
Center for Microbial Ecology, Michigan State University, East Lansing, MI 48824, USA;
Laboratory for Process Microbial Ecology and Bioinspirational Management (PME&BIM), Department of Microbial and Molecular Systems (M~2S), KU Leuven, Campus De Nayer, B-2860 Sint-Katelijne-Waver, Belgium,Scientia Terrae Research Institute, B-2860 Sint-Katelijne-Waver, Belgium,Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Belgium,Leuven Institute for Beer Research (LIBR), KU Leuven, Belgium;
Laboratory for Process Microbial Ecology and Bioinspirational Management (PME&BIM), Department of Microbial and Molecular Systems (M~2S), KU Leuven, Campus De Nayer, B-2860 Sint-Katelijne-Waver, Belgium,Scientia Terrae Research Institute, B-2860 Sint-Katelijne-Waver, Belgium,Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Belgium,Leuven Institute for Beer Research (LIBR), KU Leuven, Belgium;
Laboratory for Process Microbial Ecology and Bioinspirational Management (PME&BIM), Department of Microbial and Molecular Systems (M~2S), KU Leuven, Campus De Nayer, B-2860 Sint-Katelijne-Waver, Belgium,Scientia Terrae Research Institute, B-2860 Sint-Katelijne-Waver, Belgium,Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Belgium,Leuven Institute for Beer Research (LIBR), KU Leuven, Belgium;
Laboratory for Process Microbial Ecology and Bioinspirational Management (PME&BIM), Department of Microbial and Molecular Systems (M~2S), KU Leuven, Campus De Nayer, B-2860 Sint-Katelijne-Waver, Belgium,Scientia Terrae Research Institute, B-2860 Sint-Katelijne-Waver, Belgium,Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Belgium,Leuven Institute for Beer Research (LIBR), KU Leuven, Belgium,Laboratory for Process Microbial Ecology and Bioinspirational Management, Fortsesteenweg 30A, B-2860 Sint-Katelijne-Waver, Belgium;
454 pyrosequencing; Lactic acid bacteria (LAB); Malt microflora; Microbial community analysis; Terminal restriction fragment length; polymorphism (T-RFLP);
机译:传统罗马尼亚蔬菜发酵的细菌群落动力学,乳酸菌物种多样性和代谢动力学。
机译:容器中自发可可豆发酵过程中乳酸菌和乙酸菌群落的动态和物种多样性
机译:麦芽威士忌发酵过程中乳酸菌群落的演变:多相研究。
机译:乳酸菌中抗真菌化合物的分离,表征及其在麦芽制造中的应用
机译:开发基于细菌缀合的系统,用于DNA转移到乳酸菌
机译:不同的乳酸菌及其组合调节了Ensiled Alfalfa的发酵过程:禁止细菌群体的动态及其功能变化
机译:麦芽制麦过程中与大麦相关的微生物群落的分子特征,尤其是乳酸菌