Micrococcus
Author:
Publisher
Wiley
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/9781118960608.gbm00121
Reference59 articles.
1. The growth, properties and interactions of yeasts and bacteria associated with the maturation of Camembert and blue-veined cheeses
2. Septic Shock With Micrococcus luteus
3. Citricoccus muralis gen. nov., sp. nov., a novel actinobacterium isolated from a medieval wall painting
4. Microbiological changes in naturally fermented cassava fish (Pseudotolithus sp.) for lanhouin production
5. Comparison of various methods for differentiation of staphylococci and micrococci
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1. Biodegradation of n-alkanes by Pseudomonas aeruginosa and Actinobacterial (Indigenous Bacteria) in Bilge Water;2023 IEEE Seventh Ecuador Technical Chapters Meeting (ECTM);2023-10-10
2. Fermented fish and fermented fish-based products, an ever-growing source of microbial diversity: A literature review;Food Research International;2023-10
3. Food determines ephemerous and non-stable gut microbiome communities in juvenile wild and farmed Mediterranean fish;Science of The Total Environment;2023-09
4. Culture-Independent Survey of Thermophilic Microbial Communities of the North Caucasus;Biology;2021-12-20
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