Similar Items: Comparative analysis of bacterial communities in traditional fermented food: Nezushi from Gifu Prefecture and izushi-style narezushi from across Japan
- Bacterial contamination in starch-to-ethanol fermentations: Can bacteriocin-producing Saccharomyces cerevisiae offer a solution?
- Butyric acid production from corn: economics of fermentative production of a novel biobased chemical
- Seroprevalence of Coronavirus NL63 in Yamagata, Japan, Between 1976 and 2022
- The role of clostridia in Bantu beer fermentations
- Characterization of bacteriocins produced by lactic acid bacteria from fermented beverages and optimization of starter cultures
- Bacterial contaminants and spoilage of South African beers