285 results on '"Torriani S"'
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2. Combined pangenomics and transcriptomics reveals core and redundant virulence processes in a rapidly evolving fungal plant pathogen
3. Genomic Characterisation of Starter Cultures and Probiotic Bacteria
4. The Genus Leuconostoc
5. Emergence and early evolution of fungicide resistance in North American populations of Zymoseptoria tritici
6. A FTIR microspectroscopy study of autolysis in cells of the wine yeast Saccharomyces cerevisiae
7. Sequence conservation in the mitochondrial cytochrome b gene and lack of G143A QoI resistance allele in a global sample of Rhynchosporium secalis
8. Contribution of non‐ Saccharomyces yeasts to increase glutathione concentration in wine
9. The role of intraspecific parallel genetic adaptation to QoIs in Europe.
10. Genetic and phenotypic strain heterogeneity within a natural population of Oenococcus oeni from Amarone wine
11. Relationships between microbial population dynamics and putrescine and cadaverine accumulation during dry fermented sausage ripening
12. 16S-23S Ribosomal spacer polymorphism in dairy propionibacteria
13. Detection of Staphylococcus aureus and enterotoxin genotype diversity in Monte Veronese, a Protected Designation of Origin Italian cheese
14. Use of Polymerase Chain Reaction to detect Listeria monocytogenes in silages
15. Rapid identification and differentiation of Saccharomyces cerevisiae, Saccharomyces bayanus and their hybrids by multiplex PCR
16. Identification by 16S–23S rDNA intergenic region amplification, genotypic and phenotypic clustering of Staphylococcus xylosus strains from dry sausages
17. Partial characterization and plasmid linkage of a non-proteinaceous antimicrobial compound in a Lactobacillus casei strain of vegetable origin
18. Effects of functional pasta ingredients on different gut microbiota as revealed by TIM-2 in vitro model of the proximal colon
19. Identification and clustering of dairy propionibacteria by RAPD-PCR and CGE-REA methods
20. Design and evaluation of malolactic enzyme gene targeted primers for rapid identification and detection of Oenococcus oeni in wine
21. Application of antimicrobial-producing lactic acid bacteria to control pathogens in ready-to-use vegetables
22. Microbiota of high-pressure-processed Serrano ham investigated by culture-dependent and culture-independent methods
23. Use of a nisin-producing Lactococcus lactis strain, combined with natural antimicrobials, to improve the safety and shelf-life of minimally processed sliced apples
24. Comparative transcriptomic analyses of Zymoseptoria tritici strains show complex lifestyle transitions and intraspecific variability in transcription profiles
25. Growth, biogenic amine production andtyrDCtranscription ofEnterococcus faecalisin synthetic medium containing defined amino acid concentrations
26. Microbiota of high-pressure-processed Serrano ham investigated by culture-dependent and culture-independent methods
27. Characterization of the yeast population involved in the production of typical Italian bread
28. Effects of functional pasta ingredients on different gut microbiota as revealed by TIM-2 in vitromodel of the proximal colon
29. Candida zemplinina can reduce acetic acid production by Saccharomyces cerevisiae in sweet wine fermentations
30. Emergence and early evolution of fungicide resistance in North American populations ofZymoseptoria tritici
31. Erratum to 'Application of AFLP fingerprint analysis for studying the biodiversity of Streptococcus thermophilus' 79 (2009) 48-54] (DOI:10.1016/j.mimet.2009.07.021)[J. Microbiol. Methods
32. I lieviti del vino cotto abruzzese
33. Antibiotic resistance genes and identification of Staphiyococci collected from the production chain of swine meat commodities
34. Influence of different agronomic practices on yeasts isolated from Montepulciano d'Abruzzo grapes
35. Characteristics of osmotolerant yeasts from 'Vino Cotto', a traditional wine produced in the Abruzzo region (Italy)
36. Growth, biogenic amine production and tyr DC transcription of Enterococcus faecalis in synthetic medium containing defined amino acid concentrations.
37. Rapid identification of Saccharomyces cerevisiae, Saccharomyces bayanus and their hybrids by multiplex PCR
38. SELECTION OF MALOLACTIC BACTERIA WITH ß-D-GLUCOSIDASE ACTIVITY FOR OENOLOGICAL APPLICATIONS
39. Rapid screening of tyramine-producing grampositive bacteria associated with fermented foods by PCR-based methods
40. 'SUSTANAIBLE AGRICULTURE': DIVERSITY OF YEAST MICROBIOTA IN GRAPEMUST FROM MONTEPULCIANO D'ABRUZZO VINEYARDS
41. A SURVEY OF SACCAROMYCES POPULATIONS ASSOCIATED WITH WHITE WINE FERMENTATIONS FROM APULIA REGION (SOUTH ITALY)
42. SELECTION OF MALOLACTIC BACTERIA WITH ß-D-GLUCOSIDASE ACTIVITY FOR OENOLOLOGICAL APPLICATIONS
43. Genomic Characterisation of Starter Cultures
44. QoI Resistance and Mitochondrial Genetic Structure of Zymoseptoria tritici in Morocco
45. Rapid identification of the sibling species Saccharomyces cerevisiae and Saccharomyces bayanus and of their hybrids by a multiplex PCR assay
46. The role of yeast and lactic acid bacteria on the accumulation of biogenic amines
47. Saccharomyces bayanus var. uvarum and Saccharomyces cerevisiae succession during spontaneous fermentations of Amarone and Recioto wines
48. Interactions between Saccharomyces and Oenococcus oeni strains from Amarone wine affect malolactic fermentation and changes in wine composition
49. Evoluzione e caratterizzazione della microflora lattica autoctona del ragusano DOP
50. Candida zemplinina can reduce acetic acid produced by Saccharomyces cerevisiae in sweet wine fermentations
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