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by
Atılgan, Mehmet Reşat, author.
Format:
El Yazması
Alıntı:
opaque white grape juices. The number of spoilage yeast, lactic acid bacteria and E.coli K-12 (ATCC 25253
38.
by
Erbaşol, Işıl.
Format:
El Yazması
Alıntı:
, cadmium, boron and cobalt. Identified manganese concentrations in pmr1 yeast strainstransformed with BmMn1
by
Kaya, Zehra.
Format:
El Yazması
Alıntı:
juice. However, highest reduction was observed in yeast and lactic acid bacteria count as 1.70±0.028 log
by
Ercan, Duygu.
Format:
El Yazması
Alıntı:
, yeast, mold, coliform bacteria counts were 7.64±1.18, 7.38±1.10, 7.38±0.99, 6.99±0.99, 5.37±1.15, 1.25±1
by
Alper, Seda.
Format:
El Yazması
Alıntı:
obtained were 4% sucrose, 0.2% yeast extract, 1% peptone and 106 spores in 40 ml. The mycelia harvested at
by
Efe, Eda, author.
Format:
El Yazması
Alıntı:
resulted in decreased levels of human p53 protein in transformed yeast, but the human homolog of Sac1 (SACM
by
Bayrak, Emrah.
Format:
El Yazması
Alıntı:
by L. casei. Effect of yeast extract researches designated that commercial yeast (bakers’ yeast) can
by
Ataç, Beren.
Format:
El Yazması
Alıntı:
active in yeast cells lacking individual antioxidant genes. In this study, using yeast deletion mutants
by
Ünlü, Ercan Selçuk.
Format:
El Yazması
Alıntı:
employed yeast genetics to identify mitochondrial antioxidant genes that are important for replicative life
by
Gündüz, Meltem.
Format:
El Yazması
Alıntı:
analysis showed that the fit of the model was good in all cases. Initial sugar, yeast extract and calcium
by
Demirbüker, Dilek.
Format:
El Yazması
Alıntı:
some samples rehydrated in water at 80 oC, the total mesophilic aerobic counts and total yeast and mold
by
Büyükkileci, Ali Oğuz.
Format:
El Yazması
Alıntı:
concentration, since yeast extract is an expensive material.1. casei was tested for its capability to utilize
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