المؤلفون: Han-Seung Lee, Sung-Jun Hong, Seul-Ki Park, Jae-Ho Shin, Gun-Seok Park, Sang Jae Lee, Byung Kwon Jung, Hyewon Jin

المصدر: Brazilian Journal of Microbiology v.48 n.3 2017
Brazilian Journal of Microbiology
Sociedade Brasileira de Microbiologia (SBM)
instacron:SBM
Brazilian Journal of Microbiology, Vol 48, Iss 3, Pp 395-396
Brazilian Journal of Microbiology, Volume: 48, Issue: 3, Pages: 395-396, Published: JUL 2017

مصطلحات موضوعية: 0301 basic medicine, Pediococcus spp, lcsh:QR1-502, Functional genes, Microbiology, lcsh:Microbiology, 03 medical and health sciences, Republic of Korea, Lactic acid bacteria, Lactic Acid, Whole genome sequencing, Pediococcus acidilactici, biology, Strain (chemistry), Base Sequence, Whole Genome Sequencing, Alcoholic Beverages, food and beverages, biology.organism_classification, C content, 030104 developmental biology, Lactic acid bacterium, Microbial genome, Fermentation, Alcohol-tolerant, Genome Announcement, Bacteria, Genome, Bacterial

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http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822017000300395

المؤلفون: Roberto A. Braga, Rosane Freitas Schwan, Karina Teixeira Magalhães-Guedes, Disney Ribeiro Dias, Roberta Oliveira Viana

المصدر: Brazilian Journal of Microbiology, Volume: 48, Issue: 3, Pages: 592-601, Published: JUL 2017
Brazilian Journal of Microbiology v.48 n.3 2017
Brazilian Journal of Microbiology
Sociedade Brasileira de Microbiologia (SBM)
instacron:SBM
Brazilian Journal of Microbiology, Vol 48, Iss 3, Pp 592-601

مصطلحات موضوعية: 0106 biological sciences, MALDI-TOF, Malus, Lactobacillus paracasei, Biospeckle Laser, Food Handling, lcsh:QR1-502, Saccharomyces cerevisiae, Ethanol fermentation, 01 natural sciences, Microbiology, lcsh:Microbiology, Acetic acid, chemistry.chemical_compound, Saccharomyces, 0404 agricultural biotechnology, Kefir, 010608 biotechnology, Acetobacter, Humans, Food science, Acetic Acid, biology, Ethanol, Alcoholic Beverages, Apple, food and beverages, 04 agricultural and veterinary sciences, Biodiversity, biology.organism_classification, 040401 food science, Yeast, Lactobacillus, Vinegar, chemistry, Taste, Fermentation, Food Microbiology, Lactobacillus plantarum, Brazil

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822017000300592&lng=en&tlng=en