Zobrazeno 1 - 10
of 1 262
pro vyhledávání: '"Thonart, P."'
Publikováno v:
Biotechnologie, Agronomie, Société et Environnement, Vol 20, Iss 3, Pp 355-362 (2016)
Description of the subject. Variability observed in sensory characteristics of "attiéké" results from an uncontrolled fermentation process due to the use of artisanal starters. Objectives. This study aims to screen microbial strains for their use d
Externí odkaz:
https://doaj.org/article/a8b00797745c40da8a2a0883caa369fd
Publikováno v:
Biotechnologie, Agronomie, Société et Environnement, Vol 19, Iss 4, Pp 392-401 (2015)
Opportunities for the exploitation of plants with a high anthocyanin content as food colorants. A review. Introduction. Widespread in the plant kingdom, anthocyanins are the subject of a large number of studies related mainly to their instability in
Externí odkaz:
https://doaj.org/article/bab778de6c0b4fb38117f3c7d21e35e3
Publikováno v:
Biotechnologie, Agronomie, Société et Environnement, Vol 19, Iss 4, Pp 430-442 (2015)
The production of fungal metabolites and conidia at an industrial scale requires an adequate yield at relatively low cost. To this end, many factors are examined and the design of the bioreactor to be used for the selected product takes a predominant
Externí odkaz:
https://doaj.org/article/8b66d869e0d842f89d9ea448e5a016ff
Publikováno v:
Biotechnologie, Agronomie, Société et Environnement, Vol 18, Iss 3, Pp 422-435 (2014)
Overview of current knowledge on management of hydrocarbon pollution in mangroves. Mangrove forests are vital in terms of biomass production and maintenance of the natural balance in coastal areas in the tropics. However, mangroves are subject to pol
Externí odkaz:
https://doaj.org/article/05f3b9455711445c9bcd3314ed3c1cba
Publikováno v:
Biotechnologie, Agronomie, Société et Environnement, Vol 18, Iss 2, Pp 209-219 (2014)
Yeast and lactic acid bacteria involved in traditional sorghum beer produced in sub-Saharan Africa. A review. Sorghum beer produced in sub-Saharan Africa contributes significantly to the diet of the population. The production process of sorghum beer,
Externí odkaz:
https://doaj.org/article/331ca2cced504367a1efe855c2d09728
Autor:
Tarayre, C., Bauwens, J., Brasseur, C., Mattéotti, C., Destain, J., Vandenbol, M., Portetelle, D., De Pauw, E., Haubruge, E., Francis, F., Thonart, P.
Publikováno v:
Biotechnologie, Agronomie, Société et Environnement, Vol 18, Iss 1, Pp 19-31 (2014)
Isolation of an amylolytic chrysophyte, Poterioochromonas sp., from the digestive tract of the termite Reticulitermes santonensis. The aim of this work was the isolation and cultivation of amylolytic protists living in the digestive tract of the term
Externí odkaz:
https://doaj.org/article/6bce3f9ee6444a2ea0f9c76d1be866d1
Publikováno v:
Biotechnologie, Agronomie, Société et Environnement, Vol 18, Iss 1, Pp 134-141 (2014)
Impact of drying on Pseudomonas fluorescens viability. A review. Drying Pseudomonas fluorescens makes for more economical storage, transportation and marketing. The aim of the drying process is to stop and to stabilize all biological activity for opt
Externí odkaz:
https://doaj.org/article/6806e623713f4e5b909d94afdf509124
Publikováno v:
Biotechnologie, Agronomie, Société et Environnement, Vol 18, Iss 3, Pp 436-445 (2014)
Physical-chemical and biological properties of humic substances in relation to plant growth. A review. Humic substances (HS) are organic compounds resulting from the physical, chemical and microbiological transformation of plant and animal residues.
Externí odkaz:
https://doaj.org/article/35755a78e76d4b70b107dcdcbb44c5ae
Publikováno v:
Biotechnologie, Agronomie, Société et Environnement, Vol 17, Iss 4, Pp 622-633 (2013)
Towards the integration of sorghum as an adjunct in the modern brewery industry. A review. Despite the relatively recent use of sorghum in brewing, the accumulated information from studies on the use of this cereal in malting and brewing is far from
Externí odkaz:
https://doaj.org/article/338c4ab3243d491d8a09df2df80ff69e
Publikováno v:
Biotechnologie, Agronomie, Société et Environnement, Vol 17, Iss 2, Pp 352-363 (2013)
Munkoyo: roots as potential sources of amylolytic enzymes and a traditional fermented beverage. A review. Munkoyo is a fermented cereal-based beverage. The special feature of this beverage is the use of munkoyo roots as the source of amylolytic enzym
Externí odkaz:
https://doaj.org/article/2f61e2879f1e454ea1c42b3db65a7806