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Author: Woods, David R

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Fermentation studies on Clostridium acetabutylicum

Similar Items: Fermentation studies on Clostridium acetabutylicum

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Genetic studies on Clostridium acetobutylicum
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Studies on the regulation of solvent production and endospore formation in Clostridium Acetobutylicum P262
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Regulation of clostridium acetobutylicum glutamine synthetase glnA gene
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Regulation and characterization of the nitrogen assimilatory gene cluster in Clostridium acetobutylicum P262
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Molecular genetic characterization of two solvent pathway dehydrogenases from Clostridium Acetobutylicum
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The role of clostridia in Bantu beer fermentations
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Characterization of a transposon-induced pleiotropic metronidazole resistant mutant of Clostridium acetobutylicum P262
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Molecular characterization of three linked genes, fixB, βshbd and adh1 from Clostridium acetobutylicum P262
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A reassessment of the production of acetone and butanol by Clostridium acetobutylicum in continuous culture
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Butyric acid production from corn: economics of fermentative production of a novel biobased chemical
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Bacterial contamination in starch-to-ethanol fermentations: Can bacteriocin-producing Saccharomyces cerevisiae offer a solution?
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The relationship of glycolytic/gluconeogenic intermediates in brewing yeast (Saccharomyces uvarum) fermentations to growth
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Superoxide dismutase SodB is essential for growth on non-fermentable carbon sources and conidiation under mitochondrial stress in Aspergillus nidulans
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Stress markers as indicators of fermentative ability of a Saccharomyces cerevisiae brewery strain
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Comparative analysis of bacterial communities in traditional fermented food: Nezushi from Gifu Prefecture and izushi-style narezushi from across Japan
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Expression of mannanases in fermentative yeasts.
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Characterization of bacteriocins produced by lactic acid bacteria from fermented beverages and optimization of starter cultures
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Genetic engineering of the yeast Saccharomyces cerevisiae to ferment cellobiose
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Characterization of killer yeasts from wineries and their effect on wine fermentations
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Citric acid treatment of Tetradesmus obliquus biomass reduces dry matter loss in handling, queuing, and long-term storage, while stimulating auto-fermentative production of succinic acid
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The effect of oxygen on the fermentation ability of Saccharomyces cerevisiae during high-gravity wort fermentations
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Genetic improvement and characterization of yeasts used in the production of bottle fermented sparkling wine
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Relationship between lipid composition of wine yeasts and sugar fermentation
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Factors influencing the fermentation performance of commercial wine yeasts