Similar Items: Characterisation and identification of the active microbial consortium present in Kepi grains
- PCR detection of propionibacteria incorporated into mass-cultured Kepi grains
- PCR-based DGGE typification of the microbial community in Kepi grains
- Influence of different preservation techniques and packaging materials on the activity of stored Kepi grains
- Production of kepi grains using pure cultures as starters
- Lab-scale optimisation of Kefir beverage production from mass-cultured and freeze-dried kefir grains
- Mass cultivation and activity of kefir grains
Author: Witthuhn, R. C.
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- PCR detection, denaturing gradient gel electrophoresis (DGGE) fingerprinting and identification of the microbial consortium in different types of UASB granules
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