scholarly article | Q13442814 |
P356 | DOI | 10.1016/0168-1605(95)00018-6 |
P698 | PubMed publication ID | 8652347 |
P2093 | author name string | Fleet GH | |
Roostita R | |||
P433 | issue | 3 | |
P304 | page(s) | 393-404 | |
P577 | publication date | 1996-01-01 | |
P1433 | published in | International Journal of Food Microbiology | Q15762218 |
P1476 | title | The occurrence and growth of yeasts in Camembert and blue-veined cheeses. | |
P478 | volume | 28 |
Q36458746 | Biochemical and molecular identification and characterization of lactic acid bacteria and yeasts isolated from Ethiopian naturally fermented buttermilk |
Q36855638 | Biodiversity of yeasts from Illinois maize |
Q33958812 | Candida catenulata fungemia in a cancer patient |
Q73028477 | Characterisation of yeast flora isolated from an artisanal Portuguese ewes' cheese |
Q42047535 | Characterization of the fungal microflora in raw milk and specialty cheeses of the province of Quebec |
Q43758578 | Contribution of Gal- lactic acid bacteria to Saccharomyces cerevisiae metabolic activity in milk. |
Q110451152 | Diversity in the yeast Cryptococcus albidus and related species as revealed by ribosomal DNA sequence analysis |
Q50511145 | Effects of atmospheric conditions, NaCl and pH on growth and interactions between moulds and yeasts related to blue cheese production. |
Q33703672 | Epidemiology of Candida kefyr in patients with hematologic malignancies |
Q50484888 | Factors affecting killer activity of some yeast species occurring in Rokpol cheese. |
Q98159392 | Fermentation Improves Calcium Bioavailability in Moringa oleifera leaves and Prevents Bone Loss in Calcium-deficient Rats |
Q34093979 | Identification and biochemical characteristics of yeast microflora of Rokpol cheese |
Q41833155 | In vitro activity of seven systemically active antifungal agents against a large global collection of rare Candida species as determined by CLSI broth microdilution methods. |
Q35579206 | Infections due to non-neoformans cryptococcal species |
Q34393885 | Interactions between yeasts and bacteria in the smear surface-ripened cheeses. |
Q90591373 | Metabolic engineering in the host Yarrowia lipolytica |
Q28544660 | Microbial diversity of a Camembert-type cheese using freeze-dried Tibetan kefir coculture as starter culture by culture-dependent and culture-independent methods |
Q61827208 | Microbiological changes in a soft raw goat's milk cheese during ripening |
Q33710558 | Occurrence and dominance of yeast species in naturally fermented milk from the Tibetan Plateau of China |
Q74598513 | Proteolytic, lipolytic and molecular characterisation of Yarrowia lipolytica isolated from cheese |
Q74598488 | Saccharomyces cerevisiae as a starter culture in Mycella |
Q97072639 | Safety of Yarrowia lipolytica yeast biomass as a novel food pursuant to Regulation (EU) 2015/2283 |
Q33253844 | Sources of the adventitious microflora of a smear-ripened cheese |
Q84582870 | Study of the volatile compounds produced by Debaryomyces hansenii NRRL Y-7426 during the fermentation of detoxified concentrated distilled grape marc hemicellulosic hydrolysates |
Q48737445 | Taxonomical and technological characteristics of Saccharomyces spp. associated with blue veined cheese |
Q50503341 | The growth, properties and interactions of yeasts and bacteria associated with the maturation of Camembert and blue-veined cheeses. |
Q57007175 | Variability of the lipolytic activity in Yarrowia lipolytica and its dependence on environmental conditions |
Q34620008 | Yarrowia lipolytica: safety assessment of an oleaginous yeast with a great industrial potential |
Q44408291 | Yeasts associated with Manteca. |
Q43758574 | Yeasts associated with Sardinian ewe's dairy products |
Search more.