Mycoflora dynamics analysis of Korean traditional wheat-based nuruk

Time-Dependent Correlation of the Microbial Community and the Metabolomics of Traditional BarleyNurukStarter Fermentation

(2013) Kannan PONNUSAMY et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Bacterial and fungal diversity in the starter production process of Fen liquor, a traditional Chinese liquor

(2013) Xiao-Ran Li et al.   JOURNAL OF MICROBIOLOGY

Analysis of Microflora Profile in Korean Traditional Nuruk

(2013) Sang Hoon Song   JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY

Characterization and Dynamic Behavior of Wild Yeast during Spontaneous Wine Fermentation in Steel Tanks and Amphorae

(2013) Cecilia Díaz et al.   Biomed Research International

Novel endophytic yeast Rhodotorula mucilaginosa strain PTD3 II: production of xylitol and ethanol in the presence of inhibitors

(2012) Azra Vajzovic et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

Fungi associated with the traditional starter cultures used for rice wine in Korea

(2012) Siyoung Yang et al.   Journal of the Korean Society for Applied Biological Chemistry

Phylogeny of the ascomycetous yeasts and the renaming of Pichia anomala to Wickerhamomyces anomalus

(2010) Cletus P. Kurtzman   ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY

Partial sequencing of the β-glucosidase-encoding gene of yeast strains isolated from musts and wines

(2009) Paola Quatrini et al.   ANNALS OF MICROBIOLOGY

The characterisation of a novelPichia anomala β-glucosidase with potentially aroma-enhancing capabilities in wine

(2009) Jutaporn Swangkeaw et al.   ANNALS OF MICROBIOLOGY

Contrasting Soil pH Effects on Fungal and Bacterial Growth Suggest Functional Redundancy in Carbon Mineralization

(2009) J. Rousk et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY