Advances in Microbial Fermentation Processes
Material type:
ArticleLanguage: English Publication details: Basel MDPI - Multidisciplinary Digital Publishing Institute 2022Description: 1 electronic resource (220 p.)ISBN: - books978-3-0365-4010-8
- 9783036540092
- 9783036540108
- Technology: general issues
- Biotechnology
- simultaneous saccharification and cultivation (SSC)
- intensive multiple sequential batch cultivation
- thermotolerant yeast
- Kluyveromyces marxianus
- ethanol production
- smoking with open fire
- PAH
- industrial smoking
- clavulanic acid
- Streptomyces clavuligerus
- cell morphology
- shear stress
- high cell density cultivation (HCDC)
- intensive multiple sequential batch (IMSB)
- cell cultivation
- fed-batch at cell level (FBC)
- S. cerevisiae
- dextrin
- bioreactor
- chain elongation
- carboxylate platform
- medium-chain fatty acids
- carboxylic acids
- mixed culture fermentation
- biocontrol
- Bacillus velezensis
- volatile organic compounds
- vascular wilt pathogens
- GABA
- Indonesian fermented foods
- glutamate decarboxylase
- lactic acid bacteria
- L. plantarum
- feast/famine conditions
- industrial-scale bioreactor
- metabolomics
- metabolic response
- penicillin
- Penicillium chrysogenum
- scale-down
- children
- double fortification
- fermented milk
- iron and zinc
- stunting
- synbiotic
- wine
- HS-SPME-GC/MS
- multivariate statistical analysis
- calibration
- whole-plant corn silage
- bacterial community
- fungal community
- metabolites
- fermentation quality
- aerobic stability
- succession pattern
- fermentation process
- n/a
| Item type | Home library | Collection | Call number | Materials specified | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|---|
Electronic-Books
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OPJGU Sonepat- Campus | E-Books Open Access | Available |
Open Access star Unrestricted online access
This book covedered high-quality contributions (original research articles or review papers) providing a picture on innovations in microbial fermentative processes, including improvements of quality/safety of fermented foods and beverages, production of high added-values products, and valorization/recovery of agro-food wastes.
Creative Commons https://creativecommons.org/licenses/by/4.0/ cc https://creativecommons.org/licenses/by/4.0/
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