Volume 66, issue 4, December 2016
9 articles in this issue
-
-
-
High D(−) lactic acid levels production by Sporolactobacillus nakayamae and an efficient purification
Authors (first, second and last of 4)
-
Antiradical and antimicrobial properties of fermented red chicory (Cichorium intybus L.) by-products
Authors (first, second and last of 5)
-
Characterization of fructophilic lactic microbiota of Apis mellifera from the Caucasus Mountains
Authors (first, second and last of 8)
-
Endophytic occupation of legume root nodules by nifH-positive non-rhizobial bacteria, and their efficacy in the groundnut (Arachis hypogaea)
Authors (first, second and last of 5)
-
Conversion of raw glycerol to microbial lipids by new Metschnikowia and Yarrowia lipolytica strains
Authors (first, second and last of 8)
-
-
Antibacterial property of bacteriocin produced by Lactobacillus plantarum LD4 isolated from a fermented food
Authors (first, second and last of 5)
