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[null,"1.","Record Nr.",null,"UNISA990000501850203316"]
[null,null,"Autore",null,"CHALMERS, Damian"]
[null,null,"Titolo",null,"European union law / Damian Chalmers"]
[null,null,"Pubbl/distr/stampa",null,"Adershot : Ashgate : Darmouth, c1998"]
[null,null,"Descrizione fisica",null,"2 v. ; 22 cm"]
[null,null,"Disciplina",null,"341.2422"]
[null,null,"Soggetti",null,"Diritto comunitario*"]
[null,null,"Collocazione",null,"XXIII.4.B. 363 (IG VIII 12 ING 869)"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,"2.","Record Nr.",null,"UNINA9910624398903321"]
[null,null,"Autore",null,"Ceccato-Antonini Sandra Regina"]
[null,null,"Titolo",null,"Microbiology of ethanol fermentation in sugarcane biofuels : fundamentals, advances, and perspectives / / Sandra Regina Ceccato-Antonini"]
[null,null,"Pubbl/distr/stampa",null,"Cham, Switzerland : , : Springer, , [2022]"]
[{"$nulls":4},"©2022"]
[null,null,"ISBN",null,"9783031122927"]
[{"$nulls":4},"9783031122910"]
[null,null,"Descrizione fisica",null,"1 online resource (130 pages)"]
[null,null,"Disciplina",null,"662.88"]
[null,null,"Soggetti",null,"Biomass energy"]
[{"$nulls":4},"Cellulosic ethanol"]
[{"$nulls":4},"Fermentation"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,null,"Nota di contenuto",null,"Intro -- Preface -- Contents -- About the Author -- Chapter 1: Ethanolic Fermentation in Brazil: Characteristics and Peculiarities -- 1.1 Introduction -- 1.2 Biochemistry of Alcoholic Fermentation -- 1.3 Must Preparation -- 1.4 Systems for Conducting Fermentation -- 1.5 Yeast Treatment -- 1.6 Factors Affecting Fermentation -- References -- Chapter 2: The Use of Selected Yeasts in Ethanol Fermentation -- 2.1 Introduction -- 2.2 History of the Use of Yeast Strains in Ethanol Fermentation -- 2.3 Strain Selection: Yeast Characteristics and Selection Criteria -- 2.4 Using Omics to Explain the Superiority of Selected Yeasts -- 2.5 Genetically Modified Yeast Strains for Bioethanol Production -- References -- Chapter 3: Native Yeasts and Their Role in Ethanol Fermentation -- 3.1 Introduction -- 3.2 Non-Saccharomyces Yeasts -- 3.3 Saccharomyces cerevisiae Yeasts -- 3.4 Methods for Controlling the Growth of Native Yeasts -- References -- Chapter 4: Bacteria in Ethanol Fermentation -- 4.1 Introduction -- 4.2 Diversity of Bacteria in the Fermentation Process -- 4.3 Effects of Bacterial Contamination on the Fermentation Process -- 4.4 Methods to Control Bacterial Growth -- References -- Chapter 5: Methods for the Identification and Characterization of Yeasts from Ethanolic Fermentation -- 5.1 Introduction -- 5.2 Uses and Limitations of Identification Methods Based on Phenotypic Characteristics -- 5.3 "]
[{"$nulls":4},"Electrophoretic Karyotyping -- 5.4 Mitochondrial DNA -- 5.5 Microsatellites -- 5.6 Other Molecular Methods for Yeast Identification and Characterization of Ethanolic Fermentation -- References -- Chapter 6: Microbiological Techniques and Methods for the Assessment of Microbial Contamination -- 6.1 Introduction -- 6.2 Techniques for Assessing Yeast Viability in the Fermentation Process -- Direct Counting Under a Microscope -- Analytical Procedure."]
[{"$nulls":4},"Serial Dilution and Plating on Culture Media -- Analytical Procedure -- 6.3 Techniques for Assessing the Viability of Bacteria in the Fermentation Process -- Direct Counting Under a Microscope -- Analytical Procedure -- Serial Dilution and Plating on Culture Media -- Analytical Procedure -- 6.4 Gram Staining -- Analytical Procedure -- 6.5 Tests of Susceptibility to Antimicrobials with Bacteria -- Analytical Procedure -- Preparation of the Inoculum -- Test Performance -- 6.6 Composition of Culture Media and Solutions -- References -- Index."]