Evaluation of the antimicrobial properties of kombucha and potentially probiotic m...
Application of Saccharomyces boulardii in co-fermentation with kombucha for the de...
Development of probiotic mead from the co-fermentation of Lactobacillus casei and ...
Application of water kefir in co-fermentation with Saccharomyces boulardii for the...
Development of a methodology for yeast's RNA and protein extraction
DEVELOPMENT OF AN ARTIFICIAL NEURAL NETWORK FOR THE MEAD PRODUCTION WITH ADDITION ...
Scheffersomyces stipitis and Spathaspora passalidarum wild type yeast assessment f...