Bioprospección de microorganismos con potencial biotecnológico

Keyphrases

1. Beer Production 100%
2. Yeast Immobilization 60%
3. Wort 51%
4. Fermentation 50%
5. Support Material 43%
6. Peanut Hull 40%
7. Candida Zemplinina 40%
8. Lactic Acid Bacteria 40%
9. Fermentative 38%
10. Cell Adhesion 33%
11. Ethanol 33%
12. Ethanol Production 31%
13. Fermentative Activity 26%
14. Coffee 20%
15. Natural Supports 20%
16. Glucose Concentration 20%
17. Grapefruit Peel 20%
18. Lactobacillus Plantarum 20%
19. Brix 20%
20. Yeast Cells 20%
21. Feces 20%
22. Cell Retention 20%
23. Continuous Culture 20%
24. Dilution Rate 20%
25. Synthetic Media 20%
26. Peru 20%
27. Cultivation Temperature 20%
28. Microorganism Isolation 20%
29. Craft Beer 20%
30. Ring-tailed Coati 20%
31. Lactic Acid 20%
32. Potential Production 20%
33. Feeding Medium 20%
34. Lactic Acid Production 20%
35. Cultivation Strategy 20%
36. Wine 20%
37. Freezing Temperature 20%
38. Freeze-drying 20%
39. Chemical Compounds 20%
40. Hansenula Anomala 20%
41. Acetic Acid 20%
42. Fermentation Time 16%
43. Sugar Consumption 16%
44. Physical Integrity 16%
45. SEM Observation 16%
46. Reducing Sugar 16%
47. Lignin 16%
48. Biocatalyst 16%
49. FTIR Analysis 16%
50. Suspended Cells 16%
51. Fermentation Medium 15%
52. Copyright 13%
53. Brewing 13%
54. Distilling 13%
55. Higher Alcohols 13%
56. Metabolism 13%
57. Agitation 13%
58. Glucose Syrup 11%
59. Microorganisms 11%
60. Tween 80 10%
61. 23 Full Factorial Design 10%
62. Grape Juice 10%
63. Immobilization 10%
64. Adsorption 10%
65. Debaryomyces Hansenii 10%
66. Yeast Extract 10%
67. Pichia Kudriavzevii 10%
68. Fermentation Kinetics 10%
69. Corn Syrup 10%
70. Chemical Composition 10%
71. Sodium Hydroxide 10%
72. Survival Rate 10%
73. Viable Cell Count 9%
74. Bacteria Survival 7%
75. Enterococcus Faecalis 6%
76. Yield Value 6%
77. Major Components 6%
78. Methoxy 6%
79. Free Amino Acids 6%
80. Saccharomyces Cerevisiae 6%
81. Plato 6%
82. High Concentration 6%
83. Temperature Concentration 6%
84. Extract Concentration 6%
85. Oxytetracycline 6%
86. Sugar Source 6%
87. Continuous-time Systems 6%
88. Soluble Solids Concentration 6%
89. PH Value 6%
90. Soluble Solids 6%
91. Low Glucose 6%
92. Medium Composition 6%
93. High Dilution 6%
94. Cultivation Conditions 6%
95. Sedimentation Rate 6%
96. Low Dilution 6%
97. Lager Beer 6%
98. Change in pH 6%
99. Good Stability 6%
100. Nitrogen Consumption 6%