Acetobacter pasteurianus - Globe Thesis

Keyword [Acetobacter pasteurianus] Result: 1 - 20 \| Page: 1 of 2
1.	Study On The Biosynthesis Of Bacterial Cellulose By Acetobacter Pasteurianus
2.	Selective Breeding Of Acetic Acid Bacteria And Study Of Brewage Technology Of Shanxi Overmature Vinegar
3.	Study On Biocatalytic Asymmetric Reduction Of2-octanone To (R)2-octanol With Acetobacter Pasteurianus Cells
4.	Physiological Response Mechanism To Environmental Stress Of Acetobacter Pasteurianus And Improving The Survival During Freeze-Drying
5.	The Breeding Of High Productive Strains In Vinegar Fermentation And Continuous Fermentation By Immobilized Cells
6.	Improving Acetic Acid Production Of Acetobacter Via Ultraviolet Mutation Aided With Acid Shock And Analysis Of Acetic Acid Resistance Mechanism
7.	Study Of High-yield Tetramethylpyrazine Microbial Screening From Liangzhou Fumigated Vinegar Traditional Brewing And Its Preliminary Metabolism Mechanism
8.	Screening Ethanol Tolerance Acetobacter Pasteurianus And Its Mechanism Of Tolerance
9.	Effects Of Acetic Acid On The Growth And Fermentation Of Acetobacter Pasteurianus AC2005
10.	Effects Of Preservation Conditions On Growth And Physiological Regulation Of Acetobacter Pasteurianus
11.	The Knockout Of Nucleotide Repair Excinuclease Gene UvrA And Its Effect On Acetic Acid Torlerance In Acetobacter Pasteurianus
12.	Construction Of Ethanol Eolerance Acetobacter Pasteurianus And Its Intracellular Metabolism
13.	Directed Evolution Of Alcohol Dehydrogenase From Acetobacter Pasteurianus Ab3 Based On Tat Translocation Expression
14.	Fermentation Of Hawthorn Vinegar Using Excellent Strains Isolated From Shanxi Aged Vinegar
15.	Molecular Mechanisms Of Acetobacter Pasteurianus In Acetic Acid Resistance
16.	Study On Improving The Content Of Characteristic Aroma Substances In Rice Wine By Screening Multi-strain Fermentation
17.	Study On The Relationship Between Energy Charge Of Acetobacter Pasteurianus And Acetic Acid Fermentation
18.	Transformation Of Acetoin In Vinegar And The Acetoin Reductase From Acetobacter Pasteurianus
19.	Screening Of Dominant Acetic Acid Bacteria In RAW Material Vinegar And Acid-production Characteristics
20.	Genomic Analysis Of A.pasteulqanus CGMCC 15730 From Shanxi Aged Vinegar And Interactions With Other Excellent Strains
<<First <Prev Next> Last>> Jump to