Keyphrases
Saccharomyces Cerevisiae
100%
Intracellular pH
70%
Alcoholic Fermentation
51%
Non-Saccharomyces
46%
Antimicrobial Peptides
44%
Cheese
43%
Yeast Species
40%
Fermentation
36%
Phytase
33%
Dry Yeast
33%
Mixed Culture
30%
Lactococcus Lactis
30%
Glyceraldehyde-3-phosphate Dehydrogenase
29%
Saccharomyces Boulardii
29%
Wine
29%
Lactic Acid
28%
Yeast Cells
26%
Debaryomyces Hansenii
25%
Starter Culture
25%
Cytokine Secretion
24%
Microbiota
24%
PH Gradient
23%
Dough
22%
Cell Cytokines
22%
Extracellular pH
22%
Campylobacter Jejuni
22%
Solaris
22%
Lactobacillus Acidophilus NCFM
22%
Hydroxycinnamic Acids
22%
Hanseniaspora Guilliermondii
19%
Dairy
18%
Culturability
18%
Pichia Kudriavzevii
18%
Yeast Strains
18%
Bread
17%
Phytase Activity
17%
Growth Behavior
17%
Kluyveromyces Marxianus
16%
Denmark
16%
Dendritic Cells
16%
Imaging Microscopy
16%
Cheese Surface
16%
Derived Peptide
15%
Human Dendritic Cells
15%
Food Science
Ethanol Fermentation
56%
Debaryomyces hansenii
56%
Yeast Strains
44%
Lactococcus Lactis
35%
Amino Acid
34%
Acidification
33%
Starter Culture
29%
Yarrowia lipolytica
29%
Lactic Acid
28%
Listeria monocytogenes
28%
Antimicrobial Peptide
27%
Lactic Acid Bacteria
27%
Non-Saccharomyces
26%
Phytase Activity
25%
Campylobacter
22%
Cheese Surface
22%
Microbial Interaction
22%
Brettanomyces bruxellensis
22%
Sourdough
22%
Escherichia coli
22%
Candida krusei
20%
Gas Chromatography Mass Spectrometry
17%
Culture-dependent
16%
Volatile Phenols
16%
Volatile Agent
16%
Lactobacillus acidophilus
16%
Winemaking
16%
Immunology and Microbiology
baker's yeast
94%
Cell pH
58%
Antimicrobial Peptides
47%
Peptides
41%
Budding Yeast
39%
Probiotic
37%
Saccharomyces cerevisiae
34%
Debaryomyces hansenii
33%
Yeast Cell
26%
Dendritic Cell
26%
Cell Surface
25%
Lactococcus Lactis
24%
Cytokine Release
24%
Hanseniaspora guilliermondii
24%
Escherichia Coli O157:H7
22%
Lactic Acid
22%
Amino Acid
22%
Kluyveromyces marxianus
20%
Propidium Iodide
16%
