Volume 68, issue 2, February 2018
5 articles in this issue
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Employing oxygen pulses to modulate Lachancea thermotolerans–Saccharomyces cerevisiae Chardonnay fermentations
Authors (first, second and last of 4)
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Genome sequencing of Pediococcus acidilactici (NRCC1), a novel isolate from dromedary camel (Camelus dromedarius) rumen fluid
Authors (first, second and last of 6)
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Dynamics and diversity of a microbial community during the fermentation of industrialized Qingcai paocai, a traditional Chinese fermented vegetable food, as assessed by Illumina MiSeq sequencing, DGGE and qPCR assay
Authors (first, second and last of 5)
