Zobrazeno 1 - 8
of 8
pro vyhledávání: '"metabolism [Lactobacillus casei]"'
Autor:
Hans Robert Kalbitzer, Wolfgang Hengstenberg, Norman Kachel, Sonja Hasenbein, Till Maurer, Claudia Elisabeth Munte, Sebastian Meier, Brigitte Koch
Publikováno v:
Journal of bacteriology 186, 5906-5918 (2004). doi:10.1128/JB.186.17.5906-5918.2004
A high-resolution structure of the histidine-containing phosphocarrier protein (HPr) from Staphylococcus aureus was obtained by heteronuclear multidimensional nuclear magnetic resonance (NMR) spectroscopy on the basis of 1,766 structural restraints.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d298197bd59a0871ac4620f7977bf723
https://pubmed.ncbi.nlm.nih.gov/15317796
https://pubmed.ncbi.nlm.nih.gov/15317796
Autor:
Xuelong Li, Hui Liang
Publikováno v:
Turkish Journal of Gastroenterology; Jun2022, Vol. 33 Issue 6, p470-476, 7p
Autor:
Wei, Xiaojing1 (AUTHOR), Zhang, Yan1 (AUTHOR), Zhou, Hong1 (AUTHOR), Tian, Fengwei2 (AUTHOR), Ni, Yongqing1 (AUTHOR) niyqlzu@sina.com
Publikováno v:
BMC Microbiology. 11/7/2019, Vol. 19 Issue 1, pN.PAG-N.PAG. 1p.
Publikováno v:
Genome Biology & Evolution; Jan2009, Vol. 1, p239-257, 19p
Publikováno v:
Journal of the Institute of Brewing; 2002, Vol. 108 Issue 1, p135-141, 7p
Evolution of the lactic acid bacterial community during malt whisky fermentation: a polyphasic study
Autor:
Sylvie van Beek, Fergus G. Priest
Publikováno v:
Applied and environmental microbiology. 68(1)
The development of the lactic acid bacterial community in a commercial malt whisky fermentation occurred in three broad phases. Initially, bacteria were inhibited by strong yeast growth. Fluorescence microscopy and environmental scanning electron mic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::73749f0d40444af4e010781788cdfefd
https://pubmed.ncbi.nlm.nih.gov/11772639
https://pubmed.ncbi.nlm.nih.gov/11772639
Dairy Science, Four Volume Set includes the study of milk and milk-derived food products, examining the biological, chemical, physical, and microbiological aspects of milk itself as well as the technological (processing) aspects of the transformation
Autor:
van Beek S; International Centre for Brewing and Distilling, Department of Biological Sciences, Heriot-Watt University, Edinburgh EH14 4AS, Scotland., Priest FG
Publikováno v:
Applied and environmental microbiology [Appl Environ Microbiol] 2002 Jan; Vol. 68 (1), pp. 297-305.