Keyphrases
Physiological Condition
100%
Dough
100%
Ethanol
100%
Stress Factors
100%
Microbial Stress
100%
Saccharomyces Cerevisiae
57%
Yeast Strains
57%
Kluyveromyces Marxianus
42%
C.glabrata
42%
Acetic Acid
28%
Opportunistic Pathogens
28%
Lactic Acid
28%
West African
28%
Plasma Membrane Integrity
28%
Yeast Species
28%
Pichia Kudriavzevii
28%
Propidium Iodide
14%
Microbial Succession
14%
Cell Viability
14%
Lag Phase
14%
Microcolony
14%
Specific Growth Rate
14%
Stressed Cells
14%
C(K)
14%
Two-strain
14%
Processing Conditions
14%
Physiologic Range
14%
Organic Acids
14%
Strain Variation
14%
Microbial Metabolites
14%
Four Species
14%
Intracellular pH
14%
Colony Development
14%
Non-stress
14%
Cereals
14%
Stress Conditions
14%
Inhibitory Compounds
14%
Flow Cytometry
14%
Candida Glabrata
14%
Predominant Species
14%
Individual Stress
14%
Fluorescence Microscopy
14%
Survival Response
14%
Intrinsic Factors
14%
African Food
14%
Propidium Iodide Staining
14%
Fluorescein Diacetate
14%
Physiological Response
14%
Cell Death
14%
Immunology and Microbiology
Saccharomyces cerevisiae
100%
Infectious Agent
66%
Cell Membrane
66%
Propidium Iodide
66%
Acetic Acid
66%
Lactic Acid
66%
Candida krusei
33%
Kluyveromyces marxianus
33%
Cell Death
33%
Candida glabrata
33%
Cell pH
33%
baker's yeast
33%
Metabolite
33%
Cell Viability
33%
Fluorescence Microscopy
33%
Food Science
Yeast Strains
100%
Lactic Acid
50%
Microbial Succession
25%
Absorption Lag Time
25%
Dough Fermentation
25%
Fluorescence Microscopy
25%
Microbial Survival
25%
Carboxylate
25%
Candida krusei
25%
Kluyveromyces marxianus
25%