Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Katrin Matti"'
Autor:
Kevin Dippel, Katrin Matti, Judith Muno-Bender, Florian Michling, Silvia Brezina, Heike Semmler, Doris Rauhut, Jürgen Wendland
Publikováno v:
Microorganisms, Vol 10, Iss 10, p 1922 (2022)
Kveik are consortia of yeast used for farmhouse ale production in Western Norway. Yeast strains derived from these mixtures are known, for example, for their high fermentation rate, thermotolerance, lack of phenolic off flavor production (POF-) and s
Externí odkaz:
https://doaj.org/article/5a9defb8d47742caaab4e82abe0a67fb
Autor:
Madina Akan, Florian Michling, Katrin Matti, Sinje Krause, Judith Muno-Bender, Jürgen Wendland
Publikováno v:
Fermentation, Vol 6, Iss 3, p 90 (2020)
Yeasts are unicellular fungi that harbour a large biodiversity of thousands of species, of which particularly ascomycetous yeasts are instrumental to human food and beverage production. There is already a large body of evidence showing that insects p
Externí odkaz:
https://doaj.org/article/36521119276047efa3ca15576a881606
Autor:
Katrin Matti, Beatrice Bernardi, Silvia Brezina, Heike Semmler, Christian von Wallbrunn, Doris Rauhut, Jürgen Wendland
Publikováno v:
Fermentation, Vol 6, Iss 1, p 9 (2020)
All laboratories dealing with microbes have to develop a strain maintenance regime. While lyophilization based on freeze-drying may be feasible for large stock centers, laboratories around the world rely on cryopreservation and freezing of stocks at
Externí odkaz:
https://doaj.org/article/992f86bb0838481dae90a49652bd11ee
Autor:
Judith Muno-Bender, Jürgen Wendland, Madina Akan, Sinje Krause, Florian Michling, Katrin Matti
Publikováno v:
Fermentation
Volume 6
Issue 3
Fermentation, Vol 6, Iss 90, p 90 (2020)
Volume 6
Issue 3
Fermentation, Vol 6, Iss 90, p 90 (2020)
Yeasts are unicellular fungi that harbour a large biodiversity of thousands of species, of which particularly ascomycetous yeasts are instrumental to human food and beverage production. There is already a large body of evidence showing that insects p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::abac482472a80a296e9f91e386fc6ae4
https://doi.org/10.3390/fermentation6030090
https://doi.org/10.3390/fermentation6030090
Autor:
Doris Rauhut, Jürgen Wendland, Christian von Wallbrunn, Silvia Brezina, Katrin Matti, Heike Semmler, Beatrice Bernardi
Publikováno v:
Fermentation, Vol 6, Iss 1, p 9 (2020)
Fermentation
Volume 6
Issue 1
Fermentation
Volume 6
Issue 1
All laboratories dealing with microbes have to develop a strain maintenance regime. While lyophilization based on freeze-drying may be feasible for large stock centers, laboratories around the world rely on cryopreservation and freezing of stocks at
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5e5912ec31d374315e38d1abb8899e1d
https://doi.org/10.3390/fermentation6010009
https://doi.org/10.3390/fermentation6010009