| 000 | 03782naaaa2201045uu 4500 | ||
|---|---|---|---|
| 001 | https://directory.doabooks.org/handle/20.500.12854/84524 | ||
| 005 | 20220714173940.0 | ||
| 020 | _abooks978-3-0365-4010-8 | ||
| 020 | _a9783036540092 | ||
| 020 | _a9783036540108 | ||
| 024 | 7 |
_a10.3390/books978-3-0365-4010-8 _cdoi |
|
| 041 | 0 | _aEnglish | |
| 042 | _adc | ||
| 072 | 7 |
_aTB _2bicssc |
|
| 072 | 7 |
_aTCB _2bicssc |
|
| 100 | 1 |
_aTufariello, Maria _4edt _91590459 |
|
| 700 | 1 |
_aGrieco, Francesco _4edt _91590460 |
|
| 700 | 1 |
_aTufariello, Maria _4oth _91590459 |
|
| 700 | 1 |
_aGrieco, Francesco _4oth _91590460 |
|
| 245 | 1 | 0 | _aAdvances in Microbial Fermentation Processes |
| 260 |
_aBasel _bMDPI - Multidisciplinary Digital Publishing Institute _c2022 |
||
| 300 | _a1 electronic resource (220 p.) | ||
| 506 | 0 |
_aOpen Access _2star _fUnrestricted online access |
|
| 520 | _aThis 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. | ||
| 540 |
_aCreative Commons _fhttps://creativecommons.org/licenses/by/4.0/ _2cc _4https://creativecommons.org/licenses/by/4.0/ |
||
| 546 | _aEnglish | ||
| 650 | 7 |
_aTechnology: general issues _2bicssc _9928609 |
|
| 650 | 7 |
_aBiotechnology _2bicssc _970424 |
|
| 653 | _asimultaneous saccharification and cultivation (SSC) | ||
| 653 | _aintensive multiple sequential batch cultivation | ||
| 653 | _athermotolerant yeast | ||
| 653 | _aKluyveromyces marxianus | ||
| 653 | _aethanol production | ||
| 653 | _asmoking with open fire | ||
| 653 | _aPAH | ||
| 653 | _aindustrial smoking | ||
| 653 | _aclavulanic acid | ||
| 653 | _aStreptomyces clavuligerus | ||
| 653 | _acell morphology | ||
| 653 | _ashear stress | ||
| 653 | _ahigh cell density cultivation (HCDC) | ||
| 653 | _aintensive multiple sequential batch (IMSB) | ||
| 653 | _acell cultivation | ||
| 653 | _afed-batch at cell level (FBC) | ||
| 653 | _aS. cerevisiae | ||
| 653 | _adextrin | ||
| 653 | _abioreactor | ||
| 653 | _achain elongation | ||
| 653 | _acarboxylate platform | ||
| 653 | _amedium-chain fatty acids | ||
| 653 | _acarboxylic acids | ||
| 653 | _amixed culture fermentation | ||
| 653 | _abiocontrol | ||
| 653 | _aBacillus velezensis | ||
| 653 | _avolatile organic compounds | ||
| 653 | _avascular wilt pathogens | ||
| 653 | _aGABA | ||
| 653 | _aIndonesian fermented foods | ||
| 653 | _aglutamate decarboxylase | ||
| 653 | _alactic acid bacteria | ||
| 653 | _aL. plantarum | ||
| 653 | _afeast/famine conditions | ||
| 653 | _aindustrial-scale bioreactor | ||
| 653 | _ametabolomics | ||
| 653 | _ametabolic response | ||
| 653 | _apenicillin | ||
| 653 | _aPenicillium chrysogenum | ||
| 653 | _ascale-down | ||
| 653 | _achildren | ||
| 653 | _adouble fortification | ||
| 653 | _afermented milk | ||
| 653 | _airon and zinc | ||
| 653 | _astunting | ||
| 653 | _asynbiotic | ||
| 653 | _awine | ||
| 653 | _aHS-SPME-GC/MS | ||
| 653 | _amultivariate statistical analysis | ||
| 653 | _acalibration | ||
| 653 | _awhole-plant corn silage | ||
| 653 | _abacterial community | ||
| 653 | _afungal community | ||
| 653 | _ametabolites | ||
| 653 | _afermentation quality | ||
| 653 | _aaerobic stability | ||
| 653 | _asuccession pattern | ||
| 653 | _afermentation process | ||
| 653 | _an/a | ||
| 856 | 4 | 0 |
_awww.oapen.org _uhttps://mdpi.com/books/pdfview/book/5508 _70 _zDOAB: download the publication |
| 856 | 4 | 0 |
_awww.oapen.org _uhttps://directory.doabooks.org/handle/20.500.12854/84524 _70 _zDOAB: description of the publication |
| 999 |
_c2994389 _d2994389 |
||