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- W2123219110 startingPage "723" @default.
- W2123219110 abstract "Each microbian population within a biocoenosys, is the result of some individuals procreation of the same species and at a certain moment cohabit in certain place at a given moment. From the two types of relations which characterize the biotic ecological factors, the interspecific relations has gain a special atention from the researchers (Calvente, V., D. Benuzzi, M. I. S. de Tosetti. 1999) especially regarding the production by the yeasts of some siderophore or phytoalexine with antifungal effects (Fan, Q., S. Tian, 2001, Scherm, B. et al., 2003 ). For the isolation and purification of the laboratory mould cultures, there has been used minimal solide medium YPD on wich there has been inoculated the spores collected during the yeasts’ cell separation stage (endogenous reproduction) or through the innoculation of the articulate-oidium separated from the hyphe. The identification of the different moulds species (Aspergillus sp., Penicillium sp. and Mucor sp. ) has been through morphological analyze of the developed culture, focusing on the distinct biological elements: the hyphe shape and dimension, and the spores shape and dimension, the structure of the reproduction elements (arthrospores, blastospores, clamidospores, sterigma, etc.).The study of the interspecific relations has been made in laboratory conditions, on solide synthetic media distributed on Petri boxes. There has been used complex media, on which there has been inoculated different species of microorganisms (yeasts, moulds and bacteria), isolated from the viticultural area Banu Maracine, from musts and wines.The study of the antagonistic actions developed between different species, with prejudicial or neutral effects, led to the explicitation of the metabiosys manifested between different species of microorganisms during fermentation. From this point of view, there are two possible directions: the yeasts can consume the entire quantity of nutritional substances without given the posibility for the bacteria to grow; if the bacteria develop faster than the yeasts in a fermentation process, these one can stop the fermentation initiated by the yeasts, as in the case of the lactic bacteria (Popa I.A. si Teodorescu C. St., 1990)." @default.
- W2123219110 created "2016-06-24" @default.
- W2123219110 creator A5082441198 @default.
- W2123219110 date "2007-01-01" @default.
- W2123219110 modified "2023-09-24" @default.
- W2123219110 title "STUDIUL RELA?IILLOR SPECIILOR DE LEVURI IZOLATE DIN SOLUL VITICOL CU SPECIILE ALTOR MICROORGANISME" @default.
- W2123219110 cites W1987117646 @default.
- W2123219110 cites W2165356210 @default.
- W2123219110 doi "https://doi.org/10.15835/buasvmcn-hort:1848" @default.
- W2123219110 hasPublicationYear "2007" @default.
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