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Krista M Sumby

Showing results (1-10 of 15) with videos related to

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Applied Microbiology and Biotechnology|August 22, 2014
Implications of new research and technologies for malolactic fermentation in wineKrista M Sumby, Paul R Grbin, Vladimir Jiranek
Food Chemistry|July 23, 2013
Ester synthesis and hydrolysis in an aqueous environment, and strain specific changes during malolactic fermentation in wine with Oenococcus oeniKrista M Sumby, Vladimir Jiranek, Paul R Grbin
Applied Microbiology and Biotechnology|October 12, 2012
Validation of the use of multiple internal control genes, and the application of real-time quantitative PCR, to study esterase gene expression in Oenococcus oeniKrista M Sumby, Paul R Grbin, Vladimir Jiranek
Applied Microbiology and Biotechnology|January 17, 2019
Measures to improve wine malolactic fermentationKrista M Sumby, Louise Bartle, Paul R Grbin, et al.
Applied and Environmental Microbiology|September 8, 2009
Cloning and characterization of an intracellular esterase from the wine-associated lactic acid bacterium Oenococcus oeniKrista M Sumby, Angela H Matthews, Paul R Grbin, et al.
Microbial Genomics|June 5, 2023
Genomic analysis of Mandy Man-Hsi Lin, Michelle E Walker, Vladimir Jiranek, et al.
Applied Microbiology and Biotechnology|January 19, 2020
Yeast bioprospecting versus synthetic biology-which is better for innovative beverage fermentation?Lucien Alperstein, Jennifer M Gardner, Joanna F Sundstrom, et al.
Food Microbiology|March 13, 2018
Directed evolution of Oenococcus oeni strains for more efficient malolactic fermentation in a multi-stressor wine environmentJiao Jiang, Krista M Sumby, Joanna F Sundstrom, et al.
Applied Microbiology and Biotechnology|November 19, 2017
Application of directed evolution to develop ethanol tolerant Oenococcus oeni for more efficient malolactic fermentationAlice L Betteridge, Krista M Sumby, Joanna F Sundstrom, et al.
International Journal of Food Microbiology|December 13, 2021
Influence of Kazachstania spp. on the chemical and sensory profile of red winesMandy Man-Hsi Lin, Paul K Boss, Michelle E Walker, et al.
Pageof 2

Showing results (1-10 of 15) with videos related to

Sort By:
Pageof 2
Applied Microbiology and Biotechnology|August 22, 2014
Implications of new research and technologies for malolactic fermentation in wineKrista M Sumby, Paul R Grbin, Vladimir Jiranek
Food Chemistry|July 23, 2013
Ester synthesis and hydrolysis in an aqueous environment, and strain specific changes during malolactic fermentation in wine with Oenococcus oeniKrista M Sumby, Vladimir Jiranek, Paul R Grbin
Applied Microbiology and Biotechnology|October 12, 2012
Validation of the use of multiple internal control genes, and the application of real-time quantitative PCR, to study esterase gene expression in Oenococcus oeniKrista M Sumby, Paul R Grbin, Vladimir Jiranek
Applied Microbiology and Biotechnology|January 17, 2019
Measures to improve wine malolactic fermentationKrista M Sumby, Louise Bartle, Paul R Grbin, et al.
Applied and Environmental Microbiology|September 8, 2009
Cloning and characterization of an intracellular esterase from the wine-associated lactic acid bacterium Oenococcus oeniKrista M Sumby, Angela H Matthews, Paul R Grbin, et al.
Microbial Genomics|June 5, 2023
Genomic analysis of Mandy Man-Hsi Lin, Michelle E Walker, Vladimir Jiranek, et al.
Applied Microbiology and Biotechnology|January 19, 2020
Yeast bioprospecting versus synthetic biology-which is better for innovative beverage fermentation?Lucien Alperstein, Jennifer M Gardner, Joanna F Sundstrom, et al.
Food Microbiology|March 13, 2018
Directed evolution of Oenococcus oeni strains for more efficient malolactic fermentation in a multi-stressor wine environmentJiao Jiang, Krista M Sumby, Joanna F Sundstrom, et al.
Applied Microbiology and Biotechnology|November 19, 2017
Application of directed evolution to develop ethanol tolerant Oenococcus oeni for more efficient malolactic fermentationAlice L Betteridge, Krista M Sumby, Joanna F Sundstrom, et al.
International Journal of Food Microbiology|December 13, 2021
Influence of Kazachstania spp. on the chemical and sensory profile of red winesMandy Man-Hsi Lin, Paul K Boss, Michelle E Walker, et al.
Pageof 2