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  1. 341

    Guidelines and recommendations on yeast cell death nomenclature by Didac Carmona-Gutierrez, Maria Anna Bauer, Andreas Zimmermann, Andrés Aguilera, Nicanor Austriaco, Kathryn Ayscough, Rena Balzan, Shoshana Bar-Nun, Antonio Barrientos, Peter Belenky, Marc Blondel, Ralf J. Braun, Michael Breitenbach, William C. Burhans, Sabrina Büttner, Duccio Cavalieri, Michael Chang, Katrina F. Cooper, Manuela Côrte-Real, Vítor Costa, Christophe Cullin, Ian Dawes, Jörn Dengjel, Martin B. Dickman, Tobias Eisenberg, Birthe Fahrenkrog, Nicolas Fasel, Kai-Uwe Fröhlich, Ali Gargouri, Sergio Giannattasio, Paola Goffrini, Campbell W. Gourlay, Chris M. Grant, Michael T. Greenwood, Nicoletta Guaragnella, Thomas Heger, Jürgen Heinisch, Eva Herker, Johannes M. Herrmann, Sebastian Hofer, Antonio Jiménez-Ruiz, Helmut Jungwirth, Katharina Kainz, Dimitrios P. Kontoyiannis, Paula Ludovico, Stéphen Manon, Enzo Martegani, Cristina Mazzoni, Lynn A. Megeney, Chris Meisinger, Jens Nielsen, Thomas Nyström, Heinz D. Osiewacz, Tiago F. Outeiro, Hay-Oak Park, Tobias Pendl, Dina Petranovic, Stephane Picot, Peter Polčic, Peter Polčic, Mark Ramsdale, Mark Rinnerthaler, Patrick Rockenfeller, Christoph Ruckenstuhl, Raffael Schaffrath, Maria Segovia, Fedor F. Severin, Amir Sharon, Stephan J. Sigrist, Cornelia Sommer-Ruck, Maria João Sousa, Johan M. Thevelein, Karin Thevissen, Vladimir Titorenko, Michel B. Toledano, Mick Tuite, F.-Nora Vögtle, Benedikt Westermann, Joris Winderickx, Silke Wissing, Stefan Wölfl, Zhaojie J. Zhang, Richard Y. Zhao, Bing Zhou, Lorenzo Galluzzi, Guido Kroemer, Frank Madeo

    Published 2018-01-01
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    Optimization of solid-state fermentation process for low-grade tobacco leaves by mixed strains of Bacillus amyloliquefaciens and Saccharomyces cerevisiae by LI Meng, XIE Yunxiao, WANG Xudong, CUI Chengzhe, ZHU Chunyang, LI Helin, MA Lin, REN Ruibing

    Published 2025-01-01
    Subjects: “…low-grade tobacco leaves|<i>bacillus amyloliquefaciens</i>|<i> saccharomyces cerevisiae</i>|<i>mixed-strain fermentation</i>|<i>volatile aromatic components</i>|<i>sensory evaluation</i>|<i>fermentation condition</i>|<i>orthogonal experiment</i>…”
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