Profile of microbial communities present in tibico (sugary kefir) grains from different Brazilian States

By C. P. Miguel Maria  

World Journal of Microbiology and Biotechnology, Vol. 27, Iss. 8, 2011-08 ,pp. : 1875-1884

Springer Publishing Company

Access to resources Recommend Favorite

Profiling of dynamic changes in the microbial community during the soy sauce fermentation process

By Wei Quanzeng   Wang Hongbin   Chen Zhixin   Lv Zhijia   Xie Yufeng   Lu Fuping  

Applied Microbiology and Biotechnology, Vol. 97, Iss. 20, 2013-10 ,pp. : 9111-9119

Springer Publishing Company

Access to resources Recommend Favorite

Biochemical changes during the fermentation of Prosopis africana seeds for ogiri-okpei production

By Odibo F.  

Journal of Industrial Microbiology & Biotechnology, Vol. 35, Iss. 9, 2008-09 ,pp. : 947-952

Springer Publishing Company

Access to resources Recommend Favorite

Estimating changes of isotopic fractionation based on chemical kinetics and microbial dynamics during anaerobic methane oxidation: apparent zero- and first-order kinetics at high and low initial methane concentrations

By Vavilin V.  

Antonie van Leeuwenhoek, Vol. 103, Iss. 2, 2013-02 ,pp. : 375-383

Springer Publishing Company

Access to resources Recommend Favorite

Sequence-based analysis of the microbial composition of water kefir from multiple sources

By Marsh Alan J.   O'Sullivan Orla   Hill Colin   Ross R. Paul   Cotter Paul D.  

FEMS Microbiology Letters, Vol. 348, Iss. 1, 2013-11 ,pp. : 79-85

Blackwell Publishing

Access to resources Recommend Favorite