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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

127 related items for PubMed ID: 3501928

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  • 24. The amino acid pools of yeasts.
    Brown CM.
    J Gen Microbiol; 1969 Nov; 58(3):3-4. PubMed ID: 5365932
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  • 25. [Candida scottii yeast--principal producer of protein on hydrolytic media].
    Semushina TN, Gusarova LA, Monakhova NI, Luk'ianova VV, Balashevich II.
    Mikrobiologiia; 1974 Nov; 43(4):672-8. PubMed ID: 4453211
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  • 26. Fermentation of high concentrations of lactose to ethanol by engineered flocculent Saccharomyces cerevisiae.
    Guimarães PM, Teixeira JA, Domingues L.
    Biotechnol Lett; 2008 Nov; 30(11):1953-8. PubMed ID: 18575804
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  • 27. Production of ethanol from the mixture of beet molasses and cheese whey by a 2-deoxyglucose-resistant mutant of Kluyveromyces marxianus.
    Oda Y, Nakamura K.
    FEMS Yeast Res; 2009 Aug; 9(5):742-8. PubMed ID: 19456875
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  • 31. [Dynamics of incorporation of labeled carbon into free amino acids and proteins during yeast cultivation on hydrocarbons].
    Khuskivadze BK, Gololobov AD, Tukan LI.
    Prikl Biokhim Mikrobiol; 1972 Aug; 8(4):437-42. PubMed ID: 4670420
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  • 32. Mixed cultures of Serratia marcescens and Kluyveromyces fragilis for simultaneous protease production and COD removal of whey.
    Ustáriz F, Laca A, García LA, Díaz M.
    J Appl Microbiol; 2007 Oct; 103(4):864-70. PubMed ID: 17897188
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  • 33. [Growth characteristics of Candida utilis with the nitrogen source limited].
    Shkidchenko AN, Nikitin VA.
    Mikrobiol Zh (1978); 1982 Oct; 44(5):13-9. PubMed ID: 6890618
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  • 34. A recombinant Saccharomyces cerevisiae strain for efficient conversion of lactose in salted and unsalted cheese whey into ethanol.
    Tahoun MK, el-Nemr TM, Shata OH.
    Nahrung; 2002 Oct; 46(5):321-6. PubMed ID: 12428446
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  • 36. Production of lactic acid from cheese whey by batch and repeated batch cultures of Lactobacillus sp. RKY2.
    Kim HO, Wee YJ, Kim JN, Yun JS, Ryu HW.
    Appl Biochem Biotechnol; 2006 Oct; 129-132():694-704. PubMed ID: 16915680
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  • 37. Manufacture of a beverage from cheese whey using a "tea fungus" fermentation.
    Belloso-Morales G, Hernández-Sánchez H.
    Rev Latinoam Microbiol; 2003 Oct; 45(1-2):5-11. PubMed ID: 17061515
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