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Monday, February 27, 2017

7:10:00 PM CET

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Diego Prado explica: “Se trata de fermentados o madurados de forma controlada, donde los microorganismos tienen un papel importante . Se controla su evolución a través de la temperatura, el PH, los grados Brix (cantidad de azúcar) o también el efecto de la sal sobre el alimento” External link

lavanguardia Monday, February 27, 2017 8:17:00 AM CET

Diego Prado explica: “En los quesos ponemos sal o salmuera para que no crezcan otros microorganismos y cuando se produce la fermentación láctica, se inoculan una especie de hongos, penicillium camemberti (que da nombre al camembert) o penecillium roqueforti (al roquefort). Son los que dan la costra o el azulado en cada uno de estos dos casos” External link

lavanguardia Monday, February 27, 2017 8:17:00 AM CET

Michael Fuchs says: “Brefeldin A has been shown to inhibit the uncontrolled growth of a multitude of human cancer cell lines. The first attempt to use the substance in clinical trials failed, however, because the molecule degrades and is excreted very quickly” External link

newsmedical Tuesday, February 14, 2017 3:29:00 PM CET

Michael Fuchs notes: “In the last but one step we identified an unexpected side product which reduces the amount of end product gained” External link

newsmedical Tuesday, February 14, 2017 3:29:00 PM CET

Juan Ferreira said: “Seed applied products whether microbial or chemistry-based can and should work together to help growers protect their seed investment and get more out of every acre,” External link

biofuels-news Monday, December 5, 2016 5:13:00 PM CET

Nicolas Durand sagt: "Den Produzenten steht das Wasser bis zum Hals" "Der kurze Weg zum Verbraucher ist der einzige Ausweg" External link

wirtschaftsblatt Friday, August 26, 2016 7:44:00 PM CEST

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