Hochschulschrift
Mechanisms of hop inhibition, tolerance and adaptation in Lactobacillus brevis
- Alternative title
-
Mechanismen der Hopfenhemmung, -toleranz und -anpassung in Lactobacillus brevis
- Location
-
Deutsche Nationalbibliothek Frankfurt am Main
- Extent
-
Online-Ressource
- Language
-
Englisch
- Notes
-
München, Technische Universität München, Diss., 2008
- Keyword
-
Bierherstellung
Ale
Gram-positive Bakterien
Milchsäurebakterien
- Event
-
Veröffentlichung
- (where)
-
München
- (who)
-
Universitätsbibliothek der TU München
- (when)
-
2008
- Creator
- Contributor
-
Vogel, Rudi F.
Arendt, Elke
Görg, Angelika
- URN
-
urn:nbn:de:bvb:91-diss-20080424-650035-1-7
- Rights
-
Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
-
25.03.2025, 1:49 PM CET
Data provider
This object is provided by:
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Object type
- Hochschulschrift
Associated
- Behr, Jürgen
- Vogel, Rudi F.
- Arendt, Elke
- Görg, Angelika
- Universitätsbibliothek der TU München
Time of origin
- 2008
Other Objects (12)
Dissection of the molecular mechanism of hop inhibition in Lactobacillus brevis
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Assertiveness of <i>Lactobacillus sakei</i> and <i>Lactobacillus curvatus</i> in raw sausage fermentations
Role of TcyB and Gpo in the maintenance of redox homeostasis and adaptation to oxidative stress in Lactobacillus sanfranciscensis
Stress-induced phenotypic and proteomic plasticity of <em>Lactobacillus paracasei </em>subsp. <em>paracasei</em> F19
Role of lipid phase composition and cell surface hydrophobicity in high pressure inactivation of Lactobacillus plantarum in emulsions
Effect of fat contact and changes in the aqueous phase of emulsions on high pressure inactivation of <i>Lactobacillus plantarum</i>
Identification of factors affecting the high pressure tolerance of Clostridium botulinum type E endospores
Entwicklung einer Technologie zur Herstellung alternativer Fermentationsgetränke auf Würzebasis mittels selektierter und charakterisierter Laktobazillen
Mikrobiologie von Extended-Shelf-Life Milch : Populationsdynamik während der Herstellung und Kühllagerung
Einfluss des FgHyd5 Proteins auf Morphologie, Wachstum und Virulenz von Fusarium graminearum (Schwabe)
Systems for validation of brewing equipment hygiene on the basis of characteristic biofilm organisms
Dissection of the molecular mechanism of hop inhibition in Lactobacillus brevis
Interaction between Lactobacillus hordei, Lactobacillus nagelii and Saccharomyces cerevisiae isolates from water kefir
Assertiveness of <i>Lactobacillus sakei</i> and <i>Lactobacillus curvatus</i> in raw sausage fermentations
Role of TcyB and Gpo in the maintenance of redox homeostasis and adaptation to oxidative stress in Lactobacillus sanfranciscensis
Stress-induced phenotypic and proteomic plasticity of <em>Lactobacillus paracasei </em>subsp. <em>paracasei</em> F19
Role of lipid phase composition and cell surface hydrophobicity in high pressure inactivation of Lactobacillus plantarum in emulsions
Effect of fat contact and changes in the aqueous phase of emulsions on high pressure inactivation of <i>Lactobacillus plantarum</i>
Identification of factors affecting the high pressure tolerance of Clostridium botulinum type E endospores
Entwicklung einer Technologie zur Herstellung alternativer Fermentationsgetränke auf Würzebasis mittels selektierter und charakterisierter Laktobazillen
Mikrobiologie von Extended-Shelf-Life Milch : Populationsdynamik während der Herstellung und Kühllagerung
Einfluss des FgHyd5 Proteins auf Morphologie, Wachstum und Virulenz von Fusarium graminearum (Schwabe)
Systems for validation of brewing equipment hygiene on the basis of characteristic biofilm organisms
Dissection of the molecular mechanism of hop inhibition in Lactobacillus brevis
Interaction between Lactobacillus hordei, Lactobacillus nagelii and Saccharomyces cerevisiae isolates from water kefir
Assertiveness of <i>Lactobacillus sakei</i> and <i>Lactobacillus curvatus</i> in raw sausage fermentations
Role of TcyB and Gpo in the maintenance of redox homeostasis and adaptation to oxidative stress in Lactobacillus sanfranciscensis
Stress-induced phenotypic and proteomic plasticity of <em>Lactobacillus paracasei </em>subsp. <em>paracasei</em> F19
Role of lipid phase composition and cell surface hydrophobicity in high pressure inactivation of Lactobacillus plantarum in emulsions
Effect of fat contact and changes in the aqueous phase of emulsions on high pressure inactivation of <i>Lactobacillus plantarum</i>
Identification of factors affecting the high pressure tolerance of Clostridium botulinum type E endospores
Entwicklung einer Technologie zur Herstellung alternativer Fermentationsgetränke auf Würzebasis mittels selektierter und charakterisierter Laktobazillen
Mikrobiologie von Extended-Shelf-Life Milch : Populationsdynamik während der Herstellung und Kühllagerung
Einfluss des FgHyd5 Proteins auf Morphologie, Wachstum und Virulenz von Fusarium graminearum (Schwabe)