Biotechnology for the production of commodity chemicals from biomass von Danner, Herbert, Braun, Rudolf

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The role of Lactobacillus buchneri in forage preservation von Holzer, Michaela, Mayrhuber, Elisabeth, Danner, Herbert, Braun, Rudolf

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Dilute-acid hydrolysis of sugarcane bagasse at varying conditions von NEUREITER, Markus, DANNER, Herbert, THOMASSER, Christiane, SAIDI, Bamusi, BRAUN, Rudolf

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Detoxification of wood hydrolysates with wood charcoal for increasing the fermentability of hydrolysates von Miyafuji, Hisashi, Danner, Herbert, Neureiter, Markus, Thomasser, Christiane, Bvochora, Jane, Szolar, Oliver, Braun, Rudolf

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Non-reducing disaccharides for protection of lactic acid bacteria during lyophilisation and fluidised bed drying and subsequent storage von Strasser, Stephan, Neureiter, Markus, Geppl, Michaela, Braun, Rudolf, Danner, Herbert

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Effect of wood ash treatment on improving the fermentability of wood hydrolysate von Miyafuji, Hisashi, Danner, Herbert, Neureiter, Markus, Thomasser, Christiane, Braun, Rudolf

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Box 1. Homo- and heterofermenative lactic acid bacteria von Holzer, Michaela, Mayrhuber, Elisabeth, Danner, Herbert, Braun, Rudolf

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Thermophilic fermentation of hydrolysates: The effect of inhibitors on growth of thermophilic bacteria von THOMASSER, Christiane, DANNER, Herbert, NEUREITER, Markus, SAIDI, Bamusi, BRAUN, Rudolf

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Thermophilic Fermentation of Hydrolysates von Thomasser, Christiane, Danner, Herbert, Neureiter, Markus, Saidi, Bamusi, Braun, Rudolf

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USE OF AT LEAST ONE MICROORGANISM OF THE GENUS AUREOBASIDIUM PULLULANS IN THE FERMENTATION OF FRUIT von DONAT, CHRISTINA, BINDER, EVA MARIA, DANNER, HERBERT

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USE OF AT LEAST ONE MICROORGANISM OF THE GENUS AUREOBASIDIUM PULLULANS IN THE FERMENTATION OF FRUIT von DANNER HERBERT, BINDER EVA MARIA, DONAT CHRISTINA

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USE OF AT LEAST ONE MICROORGANISM OF THE GENUS AUREOBASIDIUM PULLULANS IN THE FERMENTATION OF FRUIT von HERBERT DANNER, CHRISTINA DONAT, EVA MARIA BINDER

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Use of at least one microorganism belonging to the species Aureobasidium pullulans as a fermentation aid for fruits von DONAT, CHRISTINA, BINDER, EVA MARIA, DANNER, HERBERT

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USE OF AT LEAST ONE MICROORGANISM OF THE GENUS AUREOBASIDIUM PULLULANS IN THE FERMENTATION OF FRUIT von DONAT, CHRISTINA, BINDER, EVA, MARIA, DANNER, HERBERT

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USE OF AT LEAST ONE MICROORGANISM BELONGING TO THE SPECIES AUREOBASIDIUM PULLULANS AS A FERMENTATION AID FOR FRUITS von DONAT, CHRISTINA, BINDER, EVA, MARIA, DANNER, HERBERT

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Ratio of biological and chemical oxidation during the aerobic elimination of sulphide by colourless sulphur bacteria von PLAS, C, HARANT, H, DANNER, H, JELINEK, E, WIMMER, K, HOLUBAR, P, BRAUN, R

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USE OF AT LEAST ONE MICROORGANISM BELONGING TO THE SPECIES AUREOBASIDIUM PULLUILANS AS A FERMENTATION AID FOR FRUITS von DANNER HERBERT, BINDER EVA MARIA, DONAT CHRISTINA

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USE OF AT LEAST ONE MICROORGANISM OF THE GENUS AUREOBASIDIUM PULLULANS IN THE FERMENTATION OF FRUIT von DONAT, CHRISTINA, BINDER, EVA, MARIA, DANNER, HERBERT

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USE OF AT LEAST ONE MICROORGANISM BELONGING TO THE SPECIES AUREOBASIDIUM PULLULANS AS A FERMENTATION AID FOR FRUITS von DANNER HERBERT, BINDER EVA MARIA, DONAT CHRISTINA

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Use of at least one microorganism belonging to the species Aureobasidium pullulans as a fermentation aid for fruits von DONAT, CHRISTINA, BINDER, EVA MARIA, DANNER, HERBERT

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