Zobrazeno 1 - 10
of 123
pro vyhledávání: '"indigenous strains"'
Autor:
Rocchina Pietrafesa, Gabriella Siesto, Maria Tufariello, Lorenzo Palombi, Antonietta Baiano, Carmela Gerardi, Ada Braghieri, Francesco Genovese, Francesco Grieco, Angela Capece
Publikováno v:
Frontiers in Microbiology, Vol 14 (2023)
This study investigated the influence of three Saccharomyces cerevisiae strains, selected from different matrices - CHE-3 (cherry), P4 (sourdough) and TA4-10 (grape must) - on characteristics of Italian Grape Ale (IGA) beers obtained at microbrewery
Externí odkaz:
https://doaj.org/article/f1c39bc2907c4d42b006432426e5b6a9
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Publikováno v:
Aquaculture Reports, Vol 25, Iss , Pp 101241- (2022)
In this study, cobia (Rachycentron canadum) juveniles were utilised as an aquatic model to explore growth performance and immune indices after 70 days of feeding with supplementation of viable isolated microbes’ concentrations of 1 × 1010 and 1 ×
Externí odkaz:
https://doaj.org/article/eb4ae31be29d46f98310df0844b472e0
Autor:
Sanja Kajić, Mihaela Blažinkov, Ivana Rajnović, Nikolina Burek Svetec, Melita Lekčević, Sanja Sikora
Publikováno v:
Journal of Central European Agriculture, Vol 20, Iss 4, Pp 1116-1125 (2019)
Soil bacteria, Sinorhizobium meliloti is of great agricultural importance because of its ability to fix atmospheric nitrogen in symbiosis with alfalfa very valuable forage crop. The main aim of this study was to evaluate tolerance of indigenous S. me
Externí odkaz:
https://doaj.org/article/5e13074b1a4344b183fd9296cdd532d9
Autor:
Gabriella Siesto, Rocchina Pietrafesa, Vittoria Infantino, Channmuny Thanh, Ilaria Pappalardo, Patrizia Romano, Angela Capece
Publikováno v:
Foods, Vol 11, Iss 9, p 1342 (2022)
Nowadays, the interest toward products containing probiotics is growing due to their potential health benefits to the host and the research is focusing on search of new probiotic microorganisms. The present work was focused on the characterization of
Externí odkaz:
https://doaj.org/article/67c6664ebf1d48df8006303d966807e1
Autor:
Dubravka Škraba Jurlina, Ana Marić, Danilo Mrdak, Tamara Kanjuh, Ivan Špelić, Vera Nikolić, Marina Piria, Predrag Simonović
Publikováno v:
Frontiers in Ecology and Evolution, Vol 8 (2020)
The diversity of native trout fish Salmo spp. comprises a variety of nominal taxa in Serbia, Montenegro, and Bosnia and Herzegovina. Recent mapping of the resident trout populations detected the presence of brown trout Salmo trutta (sensu stricto) of
Externí odkaz:
https://doaj.org/article/9272648763a04bcf81f07a48d9700520
Publikováno v:
Food Technology and Biotechnology, Vol 54, Iss 4, Pp 468-474 (2016)
Nodule bacteria (rhizobia) in symbiotic associations with legumes enable considerable entries of biologically fixed nitrogen into soil. Efforts are therefore made to intensify the natural process of symbiotic nitrogen fixation by legume inoculation.
Externí odkaz:
https://doaj.org/article/16546a2360794010ad23565d5f20b455
Publikováno v:
مجله علوم و فنون هستهای, Vol 34, Iss 4, Pp 15-22 (2014)
The biosorption characteristics of uranium(VI) on reference and indigenous strains of live A.niger were evaluated. The influences of pH (3.0-7.0), biomass concentration (0.05-0.5 g dry biomass /100mL), initial uranium concentration (10-500mg/L), and
Externí odkaz:
https://doaj.org/article/f85aedf558f246a5989ffc488f0f957a
Autor:
Angela Capece, Rocchina Pietrafesa, Gabriella Siesto, Rossana Romaniello, Nicola Condelli, Patrizia Romano
Publikováno v:
Fermentation, Vol 5, Iss 4, p 87 (2019)
Wine production by inoculated fermentation with commercial Saccharomyces cerevisiae strains is an ordinary practice in modern winemaking in order to assure the final quality of wine, although this procedure results in the production of highly homogen
Externí odkaz:
https://doaj.org/article/8178960fca9d4cdbb396bfe299c35ea7
Autor:
Beato, Felipe Baratho
Durante a produção industrial de etanol combustível, as linhagens comerciais de Saccharomyces cerevisiae introduzidas no processo são naturalmente substituídas por linhagens selvagens, cuja origem é desconhecida. Com os objetivos de entender me