Related content

Mixed culture of killer and sensitive Saccharomyces cerevisiae strains in batch and continuous fermentations

By Ramon-Portugal F.   delia M.L.   Strehaiano P.   Riba J.P.  

World Journal of Microbiology and Biotechnology, Vol. 14, Iss. 1, 1997-01 ,pp. : 83-87

Springer Publishing Company

Access to resources Recommend Favorite

Screening of waste biomass from Saccharomyces cerevisiae, Aspergillus oryzae and Bacillus lentus fermentations for removal of Cu, Zn and Cd by biosorption

By Vianna L.N.L.   Andrade M.C.   Nicoli J.R.  

World Journal of Microbiology and Biotechnology, Vol. 16, Iss. 5, 2000-07 ,pp. : 437-440

Springer Publishing Company

Access to resources Recommend Favorite

Metabolic diversity of Saccharomyces cerevisiae strains from spontaneously fermented grape musts

By Romano P.  

World Journal of Microbiology and Biotechnology, Vol. 19, Iss. 3, 2003-04 ,pp. : 311-315

Springer Publishing Company

Access to resources Recommend Favorite

Assimilation of grape phytosterols by Saccharomyces cerevisiae and their impact on enological fermentations

By Luparia V.   Soubeyrand V.   Berges T.   Julien A.   Salmon J.-M.  

Applied Microbiology and Biotechnology, Vol. 65, Iss. 1, 2004-07 ,pp. : 25-32

Springer Publishing Company

Access to resources Recommend Favorite

Microbiology and physiology of Cachaça (Aguardente) fermentations

By Freitas Schwan R.  

Antonie van Leeuwenhoek, Vol. 79, Iss. 1, 2001-01 ,pp. : 89-96

Springer Publishing Company

Access to resources Recommend Favorite