Physiologische und genomsequenzbasierte Charakterisierung neuartiger saccharolytischer Organismen in Bezug auf die anaerobe Fermentation von nachwachsenden Rohstoffen
- Alternative title
-
Physiological and genomic characterization of novel saccharolytic organisms involved in the anaerobic digestion of renewable raw materials
- Location
-
Deutsche Nationalbibliothek Frankfurt am Main
- Extent
-
Online-Ressource
- Language
-
Deutsch
- Notes
-
München, Technische Universität München, Dissertation, 2021
- Keyword
-
Organismus
Biogas
Reinkultur
Gärung
Isolierung
Bakterien
- Event
-
Veröffentlichung
- (where)
-
München
- (who)
-
Universitätsbibliothek der TU München
- (when)
-
2021
- Creator
-
Rettenmaier, Regina Maria
- Contributor
- URN
-
urn:nbn:de:bvb:91-diss-20210913-1600844-1-5
- Rights
-
Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
-
25.03.2025, 1:57 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.
Associated
- Rettenmaier, Regina Maria
- Liebl, Wolfgang
- Lüders, Tillmann
- Vogel, Rudi F.
- Universitätsbibliothek der TU München
Time of origin
- 2021
Other Objects (12)
Flavor design by advanced fermentation techniques for lactic acid fermented malt-based beverages
Impact of lactic fermentation and thermal treatments on the texture of a lupin-based yogurt alternative
Microbial biodiversity of traditional Beninese sorghum beer starter and multi-stage fermentation for beer safety and flavor improvement
Aroma relevant metabolic activities of lactobacilli during wheat sourdough fermentation
Comparative characterization of selected Saccharomyces yeast strains as beer fermentation starter cultures
Use of non-Saccharomyces yeast for beer fermentation as illustrated by Torulaspora delbrueckii
Role of lipid phase composition and cell surface hydrophobicity in high pressure inactivation of Lactobacillus plantarum in emulsions
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
Lifestyle and functional properties of lactobacilli and bifidobacteria in water kefir
Flavor design by advanced fermentation techniques for lactic acid fermented malt-based beverages
Impact of lactic fermentation and thermal treatments on the texture of a lupin-based yogurt alternative
Microbial biodiversity of traditional Beninese sorghum beer starter and multi-stage fermentation for beer safety and flavor improvement
Aroma relevant metabolic activities of lactobacilli during wheat sourdough fermentation
Comparative characterization of selected Saccharomyces yeast strains as beer fermentation starter cultures
Use of non-Saccharomyces yeast for beer fermentation as illustrated by Torulaspora delbrueckii
Role of lipid phase composition and cell surface hydrophobicity in high pressure inactivation of Lactobacillus plantarum in emulsions
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
Lifestyle and functional properties of lactobacilli and bifidobacteria in water kefir
Flavor design by advanced fermentation techniques for lactic acid fermented malt-based beverages
Impact of lactic fermentation and thermal treatments on the texture of a lupin-based yogurt alternative
Microbial biodiversity of traditional Beninese sorghum beer starter and multi-stage fermentation for beer safety and flavor improvement
Aroma relevant metabolic activities of lactobacilli during wheat sourdough fermentation
Comparative characterization of selected Saccharomyces yeast strains as beer fermentation starter cultures
Use of non-Saccharomyces yeast for beer fermentation as illustrated by Torulaspora delbrueckii
Role of lipid phase composition and cell surface hydrophobicity in high pressure inactivation of Lactobacillus plantarum in emulsions
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