The long-chain fatty acid composition of yeasts used in the brewing industry
- 1 April 1987
- journal article
- research article
- Published by Springer Nature in Applied Microbiology and Biotechnology
- Vol. 26 (1) , 55-60
- https://doi.org/10.1007/bf00282149
Abstract
No abstract availableThis publication has 22 references indexed in Scilit:
- A rapid method to identify some species of the Dipodascaceae and EndomycetaceaeJournal of Microbiological Methods, 1986
- A rapid method to differentiate between five species of the genusSaccharomycesApplied Microbiology and Biotechnology, 1986
- The long-chain fatty acid compositions of species representing the genusKluyveromycesFEMS Microbiology Letters, 1985
- Developing a rapid statistical identification process for different yeast speciesJournal of Microbiological Methods, 1985
- Comparative Enzyme Patterns inCryptococcus Laurentiiand Its Taxonomic VarietiesMycologia, 1976
- Methods of Numerical Taxonomy for Various Genera of YeastsAdvances in applied microbiology, 1974
- Computer Identification of Yeasts of the Genus SaccharomycesJournal of General Microbiology, 1973
- Numerical Analysis of the Genera Saccharomyces and KluyveromycesJournal of General Microbiology, 1972
- Proton Magnetic Resonance Spectroscopy–An Aid in Identification and Chemotaxonomy of YeastsPublished by Elsevier ,1970
- CLASSIFICATION OF MICROORGANISMS BY ANALYSIS OF CHEMICAL COMPOSITION IJournal of Bacteriology, 1963