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- You have accessRestricted accessControl of Sour Rot Using Chemical and Canopy Management TechniquesMegan E. Hall, Gregory M. Loeb, Wayne F. WilcoxAm J Enol Vitic. 2018 69: 342-350 ; DOI: 10.5344/ajev.2018.17091Megan E. Hall1Section of Plant Pathology and Plant-Microbe Biology, School of Integrative Plant Science, Cornell University, NYS Agricultural Experiment Station, Geneva NY 14456Gregory M. Loeb2Department of Entomology, Cornell University, NYS Agricultural Experiment Station, Geneva NY 14456.Wayne F. Wilcox1Section of Plant Pathology and Plant-Microbe Biology, School of Integrative Plant Science, Cornell University, NYS Agricultural Experiment Station, Geneva NY 14456
- You have accessRestricted accessIdentification of Lactic Acid Bacteria from Vinegar Flies Based on Phenotypic and Genotypic CharacteristicsWillem H. Groenewald, Carol A. Van Reenen, Svetoslav D. Todorov, Maret Du Toit, R. Corli Witthuhn, Wilhelm H. Holzapfel, Leon M.T. DicksAm J Enol Vitic. 2006 57: 519-525 ; DOI: 10.5344/ajev.2006.57.4.519Willem H. Groenewald1Department of Microbiology, 2Institute for Wine Biotechnology, and 3Department of Food Science, University of Stellenbosch, 7600 Stellenbosch, South Africa; and 4Federal Research Centre for Nutrition, Institute of Hygiene and Toxicology, Haid-und-Neu-Strasse 9, D-76131 Karlsruhe, Germany.Carol A. Van Reenen1Department of Microbiology, 2Institute for Wine Biotechnology, and 3Department of Food Science, University of Stellenbosch, 7600 Stellenbosch, South Africa; and 4Federal Research Centre for Nutrition, Institute of Hygiene and Toxicology, Haid-und-Neu-Strasse 9, D-76131 Karlsruhe, Germany.Svetoslav D. Todorov1Department of Microbiology, 2Institute for Wine Biotechnology, and 3Department of Food Science, University of Stellenbosch, 7600 Stellenbosch, South Africa; and 4Federal Research Centre for Nutrition, Institute of Hygiene and Toxicology, Haid-und-Neu-Strasse 9, D-76131 Karlsruhe, Germany.Maret Du Toit1Department of Microbiology, 2Institute for Wine Biotechnology, and 3Department of Food Science, University of Stellenbosch, 7600 Stellenbosch, South Africa; and 4Federal Research Centre for Nutrition, Institute of Hygiene and Toxicology, Haid-und-Neu-Strasse 9, D-76131 Karlsruhe, Germany.R. Corli Witthuhn1Department of Microbiology, 2Institute for Wine Biotechnology, and 3Department of Food Science, University of Stellenbosch, 7600 Stellenbosch, South Africa; and 4Federal Research Centre for Nutrition, Institute of Hygiene and Toxicology, Haid-und-Neu-Strasse 9, D-76131 Karlsruhe, Germany.Wilhelm H. Holzapfel1Department of Microbiology, 2Institute for Wine Biotechnology, and 3Department of Food Science, University of Stellenbosch, 7600 Stellenbosch, South Africa; and 4Federal Research Centre for Nutrition, Institute of Hygiene and Toxicology, Haid-und-Neu-Strasse 9, D-76131 Karlsruhe, Germany.Leon M.T. Dicks1Department of Microbiology, 2Institute for Wine Biotechnology, and 3Department of Food Science, University of Stellenbosch, 7600 Stellenbosch, South Africa; and 4Federal Research Centre for Nutrition, Institute of Hygiene and Toxicology, Haid-und-Neu-Strasse 9, D-76131 Karlsruhe, Germany.