12 research outputs found
The effect of nitrogen limitation on morphology and aroma formation in Pichia fabianii and P. kudriavzevii
No full textThe effect of nitrogen limitation on morphology and aroma formation in Pichia fabianii and P. kudriavzevii
No full textLactococcus cremoris subsp. cremoris TIFN7 Genome sequencing and assembly
No full textLactococcus lactis subsp. cremoris isolated from a natural starter culture used in cheese manufacturing
Leuconostoc mesenteroides subsp. cremoris TIFN8 Genome sequencing and assembly
No full textLeuconostoc mesenteroides subsp. cremoris isolated from a natural starter culture used in cheese manufacturing
Lactococcus lactis subsp. lactis bv. diacetylactis str. TIFN4 Genome sequencing and assembly
No full textLactococcus lactis subsp. lactis biovar. diactylactis isolated from a natural starter culture used in cheese manufacturing
Lactococcus cremoris subsp. cremoris TIFN3 Genome sequencing and assembly
No full textLactococcus lactis subsp. cremoris isolated from a natural starter culture used in cheese manufacturing
Lactococcus cremoris subsp. cremoris TIFN6 Genome sequencing and assembly
No full textLactococcus lactis subsp. cremoris isolated from a natural starter culture used in cheese manufacturing
Lactococcus lactis subsp. lactis bv. diacetylactis str. TIFN2 Genome sequencing and assembly
No full textLactococcus lactis subsp. lactis biovar. diactylactis isolated from a natural starter culture used in cheese manufacturing
Lactococcus cremoris subsp. cremoris TIFN1 Genome sequencing and assembly
No full textLactococcus lactis subsp. cremoris isolated from a natural starter culture used in cheese manufacturing
Lactococcus cremoris subsp. cremoris TIFN5 Genome sequencing and assembly
No full textLactococcus lactis subsp. cremoris isolated from a natural starter culture used in cheese manufacturing
