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Specialisation of Yeast Genera in Different Phases of Bee Bread Maturation
Pollen stored by bees undergoes a fermentation marked by the presence of lactic acid bacteria and yeasts. It results in bee bread. Past studies have singled out Starmerella (Candida) magnoliae as the most common yeast species in honey bee-stored bee bread. Starmerella species are ecological speciali...
Guardat en:
| Publicat a: | Microorganisms |
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| Autors principals: | , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI
2020
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7696220/ https://ncbi.nlm.nih.gov/pubmed/33202620 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/microorganisms8111789 |
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