Medicine & Life Sciences
16S Ribosomal RNA
10%
Acetic Acid
15%
Acetoin
9%
Acids
11%
Amino Acids
13%
Aminobutyrates
56%
Argentina
7%
Belgium
7%
Biogenic Amines
32%
Brettanomyces
10%
brine
80%
Cadaverine
30%
Carboxy-Lyases
52%
Carica
9%
Cheese
100%
Chromohalobacter
13%
Dekkera
11%
Ecosystem
48%
Enterococcaceae
29%
Fermentation
47%
Firearms
64%
Flowers
11%
Fruit
36%
gamma-Aminobutyric Acid
18%
Genes
12%
Genome
17%
Growth
6%
Humulus
7%
Lactobacillales
49%
Lactobacillus
7%
Lactococcus lactis
8%
maltooligosaccharides
10%
Maltose
7%
Metabolome
10%
Metabolomics
6%
Metagenome
37%
Metagenomics
77%
Microbiota
56%
Milk
6%
Pediococcus
9%
phenylacrylic acid decarboxylase
12%
Psidium
9%
Putrescine
25%
rennet
30%
rRNA Genes
10%
Salts
11%
Staphylococcus
6%
Vinyl Compounds
11%
Volatile Organic Compounds
13%
Yeasts
7%
Agriculture & Biology
acetic acid bacteria
7%
acetoin
7%
acid tolerance
6%
acids
21%
amino acids
7%
beers
42%
Belgium
27%
biogenic amines
36%
cadaverine
33%
cheese quality
18%
cheesemaking
15%
cheeses
36%
Chromohalobacter
23%
Debaryomyces
19%
Dekkera bruxellensis
8%
fermentation
27%
free amino acids
12%
gamma-aminobutyric acid
27%
genes
16%
genome
16%
Gouda cheese
63%
Halanaerobium
24%
halophiles
17%
ingredients
10%
lactic acid bacteria
36%
Lactobacillus
12%
Lactococcus lactis
14%
metabolome
15%
microbial communities
17%
microbial ecology
55%
microbiome
12%
microorganisms
33%
off flavors
15%
organic acids and salts
11%
Pediococcus damnosus
9%
putrescine
27%
raw milk
13%
rennet
32%
ribosomal RNA
9%
salt concentration
12%
salts
8%
Staphylococcus equorum
21%
starter cultures
14%
Tetragenococcus
23%
Tetragenococcus halophilus
63%
vinyl compounds
10%
volatile organic compounds
15%
wheels
14%
wort (brewing)
7%
yeasts
8%