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21篇 您的检索式：作者名="Pretorius IS"

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	题名	作者	年代	出处	被引量
1	Tailoring wine yeast for the new millennium: novel approaches to the ancient art of wine making 显示文摘	PRETORIUS IS	2000	Yeast2000，16，8：	1
2	The regulation of Saccharomyces cerevisiaeflo gene expression and Ca^2 +-dependent flocculation by Flo8p and Mssl 1 p 显示文摘	Bester M C IS Pretorius	2006	Current Genetics2006，49，6：	1
3	Genetically tailored grapevines for the wine industry显示文摘	Vivier MA Pretorius IS	2002	Trends Biotechnol2002，20，：	1
4	Significance of Brettanomyces and Dekkera during winemaking: a synoptic review显示文摘	Oelofse A Pretorius IS Du TM	2008	S Aft J EnolViticult2008，29，2：	1
5	Co-expression of a Phanerochaete chrysosporium cellobiohydrolase gene and a Butyrivibrio fibrisolvens Endo-β-1, 4-glucanase gene in Saccharomyces cerevisiae 显示文摘	Van Rensburg P van Zyl WH Pretorius IS	1996	Curr Genet1996，30，：	1
6	Selection and improvement of wine yeasts 显示文摘	RAINIERI S PRETORIUS IS	2000	Ann Mierobiol2000，50，1：	1
7	Identification of lactic acid bacteria isolated from South African brandy base wines显示文摘	Plessis HW Dicks LM Pretorius IS	2004	Int J Food Microbiol2004，1591，1：	1
8	Development of a polysaecharide degrading strain of Saccharomyces cerevisiae 显示文摘	Petersen SH VanZyl WH Pretorius IS	1998	Biotechnol Tech1998，12，：	1
9	Numerical taxonomy of alpha- amylase producing Bacillus species 显示文摘	Pretorius IS Kock M J Britz TJ	1986	J Appl Bacteriol1986，60，4：	1
10	Identification of lactic acid bacteria isolated from South African brandy base wines显示文摘	Du Plessis HW Dicks LMT Pretorius IS	2004	International Journal of Food Microbiology2004，91，1：	1
11	Microbial cellulose utilization: fundamentals and biotechnology 显示文摘	Lynd LR Weimer PJ Van Zyl WH Pretorius IS	2002	Microbiol Mol Biol Rev2002，66，3：	1
12	Significance of Brettanomycesand Dekkera during winemaking: A synoptic review 显示文摘	OELOFSE A PRETORIUS IS TOIT M	2008	S Afr J EnolVitic2008，29，2：	1
13	The role and use of non-saccharomyces yeasts in wine production显示文摘	JOLLY NP AUGUSTYN OPH PRETORIUS IS	2006	S Afr J Enol Vitic2006，27，1：	1
14	Identification of lactic acid bacteria isolated from South African brandy base wines显示文摘	DU PLESSIS HW DICKS LMT PRETORIUS IS	2004	Int J Food Microbiol2004，91，：	1
15	Significance of Bret- tanomyces and Dekkera during winemaking: A synoptic review 显示文摘	OELOFSE A PRETORIUS IS DU TOIT M	2008	S Air J Enol Vitie2008，29，2：	1
16	Microbial cellulose utilization: fundamentals and biotechnology显示文摘	Lynd LR Wei Mer PJ Pretorius IS	2002	Microbiology and Molecular Biology Review2002，66，3：	1
17	Yeast modulation of wine flavor显示文摘	Swiegers JH Pretorius IS		0，，57：	1
18	The regulation of Saccharomyces cerevisiae FLO gene expression and Ca^2+ -dependent floeeulation by Flo8p and Mssllp显示文摘	Bester M C Pretorius IS Bauer FF	2006	Curr Genet2006，49，6：	1
19	Selection and improvement of wine yeasts显示文摘	Rainieri S Pretorius IS	2000	Ann Microbiol2000，，50：	1
20	The effect of sulphur dioxide and oxygen on the viability and culturability of a strain of Acetobacter pasteurianusand a strain of Brettanomyces bruxellensis isolated from wine显示文摘	DU TOIT WJ PRETORIUS IS LONVAUD-FUNEL A	2005	J Appl Microbiol2005，98，：	1

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