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Effect of Formic Acid and Inoculants on Microbial Community and Fermentation Profile of Wilted or Un-Wilted Italian Ryegrass Silages during Ensiling and Aerobic Exposure.
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- Fermentation (Basel), 2022, v. 8, n. 12, p. 755, doi. 10.3390/fermentation8120755
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Analysis of the Microbial Community Structure and Volatile Metabolites of JIUYAO in Fangxian, China.
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- Fermentation (Basel), 2022, v. 8, n. 12, p. 754, doi. 10.3390/fermentation8120754
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Preliminary Study on Red Wine Aroma: The Volatile Profiles of Six Grape Cultivars in Different Vinification Phases.
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- Fermentation (Basel), 2022, v. 8, n. 12, p. 753, doi. 10.3390/fermentation8120753
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Evaluation of Rye Bran Enzymatic Hydrolysate Effect on Gene Expression and Bacteriocinogenic Activity of Lactic Acid Bacteria.
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- Fermentation (Basel), 2022, v. 8, n. 12, p. 752, doi. 10.3390/fermentation8120752
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The Rendering of Traditional Fermented Foods in Human Diet: Distribution of Health Benefits and Nutritional Benefits.
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- Fermentation (Basel), 2022, v. 8, n. 12, p. 751, doi. 10.3390/fermentation8120751
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Identification and Transcriptional Profiling of SNARE Family in Monascus ruber M7 Reveal Likely Roles in Secondary Metabolism.
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- Fermentation (Basel), 2022, v. 8, n. 12, p. 750, doi. 10.3390/fermentation8120750
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Effect of Sodium Hydroxide Treatment on Chemical Composition and Feed Value of Common Reed (Phragmites australis) Straw.
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- Fermentation (Basel), 2022, v. 8, n. 12, p. 749, doi. 10.3390/fermentation8120749
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Use of Kombucha SCOBY and Commercial Yeast as Inoculum for the Elaboration of Novel Beer.
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- Fermentation (Basel), 2022, v. 8, n. 12, p. 748, doi. 10.3390/fermentation8120748
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- Article
Lentilactobacillus buchneri Preactivation Affects the Mitigation of Methane Emission in Corn Silage Treated with or without Urea.
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- Fermentation (Basel), 2022, v. 8, n. 12, p. 747, doi. 10.3390/fermentation8120747
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Characterization of Biofilm Microbiome Formation Developed on Novel 3D-Printed Zeolite Biocarriers during Aerobic and Anaerobic Digestion Processes.
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- Fermentation (Basel), 2022, v. 8, n. 12, p. 746, doi. 10.3390/fermentation8120746
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Wine Minerality and Funkiness: Blending the Two Tales of the Same Story.
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- Fermentation (Basel), 2022, v. 8, n. 12, p. 745, doi. 10.3390/fermentation8120745
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- Article
Citric Acid Production by Yarrowia lipolytica NRRL Y-1094: Optimization of pH, Fermentation Time and Glucose Concentration Using Response Surface Methodology.
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- Fermentation (Basel), 2022, v. 8, n. 12, p. 731, doi. 10.3390/fermentation8120731
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Traditional Fermented Dairy Products in Southern Mediterranean Countries: From Tradition to Innovation.
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- Fermentation (Basel), 2022, v. 8, n. 12, p. 743, doi. 10.3390/fermentation8120743
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Analysis of the Comparative Growth Kinetics of Paenarthrobacter ureafaciens YL1 in the Biodegradation of Sulfonamide Antibiotics Based on Substituent Structures and Substrate Toxicity.
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- Fermentation (Basel), 2022, v. 8, n. 12, p. 742, doi. 10.3390/fermentation8120742
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- Article
Hydrogen-Rich Water Can Restrict the Formation of Biogenic Amines in Red Beet Pickles.
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- Fermentation (Basel), 2022, v. 8, n. 12, p. 741, doi. 10.3390/fermentation8120741
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Methane Production of Pistia Stratiotes as a Single Substrate and as a Co-Substrate with Dairy Cow Manure.
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- Fermentation (Basel), 2022, v. 8, n. 12, p. 736, doi. 10.3390/fermentation8120736
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Valorization of Fourth-Range Wastes: Evaluating Pyrolytic Behavior of Fresh and Digested Wastes.
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- Fermentation (Basel), 2022, v. 8, n. 12, p. 744, doi. 10.3390/fermentation8120744
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Analysis of the Genome Architecture of Lacticaseibacillus paracasei UNQLpc 10, a Strain with Oenological Potential as a Malolactic Starter.
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- Fermentation (Basel), 2022, v. 8, n. 12, p. 726, doi. 10.3390/fermentation8120726
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Engineering Escherichia coli for Efficient Aerobic Conversion of Glucose to Malic Acid through the Modified Oxidative TCA Cycle.
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- Fermentation (Basel), 2022, v. 8, n. 12, p. 738, doi. 10.3390/fermentation8120738
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The Influence of Seasons on the Composition of Microbial Communities and the Content of Lactic Acid during the Fermentation of Fen-Flavor Baijiu.
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- Fermentation (Basel), 2022, v. 8, n. 12, p. 740, doi. 10.3390/fermentation8120740
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Evaluating Bio-Hydrogen Production Potential and Energy Conversion Efficiency from Glucose and Xylose under Diverse Concentrations.
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- Fermentation (Basel), 2022, v. 8, n. 12, p. 739, doi. 10.3390/fermentation8120739
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Optimization of Medium Components for Fed-Batch Fermentation Using Central Composite Design to Enhance Lichenysin Production by Bacillus licheniformis Ali5.
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- Fermentation (Basel), 2022, v. 8, n. 12, p. 712, doi. 10.3390/fermentation8120712
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The Effect of Different Fining Treatments on Phenolic and Aroma Composition of Grape Musts and Wines.
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- Fermentation (Basel), 2022, v. 8, n. 12, p. 737, doi. 10.3390/fermentation8120737
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Influence of Lactobacillus (LAB) Fermentation on the Enhancement of Branched Chain Amino Acids and Antioxidant Properties in Bran among Wheat By-Products.
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- Fermentation (Basel), 2022, v. 8, n. 12, p. 732, doi. 10.3390/fermentation8120732
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Evaluation of the Thermal Processes on Changing the Phenotypic Characteristics of Escherichia coli Strains from Ice Cream Compared to Non-Pasteurized Milk.
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- Fermentation (Basel), 2022, v. 8, n. 12, p. 730, doi. 10.3390/fermentation8120730
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Saudi Traditional Fermented Goat Milk Protects against Experimental Non-Alcoholic Fatty Liver Disease by Hypoglycaemic and Antioxidant Potentials.
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- Fermentation (Basel), 2022, v. 8, n. 12, p. 735, doi. 10.3390/fermentation8120735
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Life Cycle Assessment of Bioethanol Production: A Case Study from Poplar Biomass Growth in the U.S. Pacific Northwest.
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- Fermentation (Basel), 2022, v. 8, n. 12, p. 734, doi. 10.3390/fermentation8120734
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Exploring the Core Microbiota of Four Different Traditional Fermented Beverages from the Colombian Andes.
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- Fermentation (Basel), 2022, v. 8, n. 12, p. 733, doi. 10.3390/fermentation8120733
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Agro-Industrial Wastewaters for Algal Biomass Production, Bio-Based Products, and Biofuels in a Circular Bioeconomy.
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- Fermentation (Basel), 2022, v. 8, n. 12, p. 728, doi. 10.3390/fermentation8120728
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A Comprehensive Mechanistic Yeast Model Able to Switch Metabolism According to Growth Conditions.
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- Fermentation (Basel), 2022, v. 8, n. 12, p. 710, doi. 10.3390/fermentation8120710
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Using Machine Learning Methods to Predict the ß-Poly (L-Malic Acid) Production by Different Substrates Addition and Secondary Indexes in Strain Aureobasidium melanogenum.
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- Fermentation (Basel), 2022, v. 8, n. 12, p. 729, doi. 10.3390/fermentation8120729
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Synergistic Enhancement Effect of Compound Additive of Organic Alcohols and Biosurfactant on Enzymatic Hydrolysis of Lignocellulose.
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- Fermentation (Basel), 2022, v. 8, n. 12, p. 725, doi. 10.3390/fermentation8120725
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The Contribution of New Breed Purple Wheat (8526-2 and 8529-1) Varieties Wholemeal Flour and Sourdough to Quality Parameters and Acrylamide Formation in Wheat Bread.
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- Fermentation (Basel), 2022, v. 8, n. 12, p. 724, doi. 10.3390/fermentation8120724
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Preliminary Studies of Bio-Fortification of Yoghurt with Chromium.
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- Fermentation (Basel), 2022, v. 8, n. 12, p. 727, doi. 10.3390/fermentation8120727
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Quorum-Sensing Inhibitors from Probiotics as a Strategy to Combat Bacterial Cell-to-Cell Communication Involved in Food Spoilage and Food Safety.
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- Fermentation (Basel), 2022, v. 8, n. 12, p. 711, doi. 10.3390/fermentation8120711
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Growth Potential of Selected Yeast Strains Cultivated on Xylose-Based Media Mimicking Lignocellulosic Wastewater Streams: High Production of Microbial Lipids by Rhodosporidium toruloides.
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- Fermentation (Basel), 2022, v. 8, n. 12, p. 713, doi. 10.3390/fermentation8120713
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Antioxidant and Functional Features of Pre-Fermented Ingredients Obtained by the Fermentation of Milling By-Products.
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- Fermentation (Basel), 2022, v. 8, n. 12, p. 722, doi. 10.3390/fermentation8120722
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Fermented Plant Beverages Stabilized with Microemulsion: Confirmation of Probiotic Properties and Antioxidant Activity.
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- Fermentation (Basel), 2022, v. 8, n. 12, p. 723, doi. 10.3390/fermentation8120723
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- Article
Growth of Coniochaeta Species on Acetate in Biomass Sugars.
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- Fermentation (Basel), 2022, v. 8, n. 12, p. 721, doi. 10.3390/fermentation8120721
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Revealing the Changes in Compounds When Producing Strong-Flavor Daqu by Statistical and Instrumental Analysis.
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- Fermentation (Basel), 2022, v. 8, n. 12, p. 720, doi. 10.3390/fermentation8120720
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Yeast (Saccharomyces cerevisiae) Culture Promotes the Performance of Fattening Sheep by Enhancing Nutrients Digestibility and Rumen Development.
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- Fermentation (Basel), 2022, v. 8, n. 12, p. 719, doi. 10.3390/fermentation8120719
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Characterisation of Tannin and Aroma Profiles of Pinot Noir Wines Made with or without Grape Pomace.
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- Fermentation (Basel), 2022, v. 8, n. 12, p. 718, doi. 10.3390/fermentation8120718
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Fermentation as a Promising Tool to Valorize Rice-Milling Waste into Bio-Products Active against Root-Rot-Associated Pathogens for Improved Horticultural Plant Growth.
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- Fermentation (Basel), 2022, v. 8, n. 12, p. 716, doi. 10.3390/fermentation8120716
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Effect of Different Blades on Suspension Characteristics of Anaerobic Digestion Particles and Energy Consumption Optimization Analysis.
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- Fermentation (Basel), 2022, v. 8, n. 12, p. 717, doi. 10.3390/fermentation8120717
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Integrating 1G with 2G Bioethanol Production by Using Distillers' Dried Grains with Solubles (DDGS) as the Feedstock for Lignocellulolytic Enzyme Production.
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- Fermentation (Basel), 2022, v. 8, n. 12, p. 705, doi. 10.3390/fermentation8120705
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- Article
Algal Biomass Accumulation in Waste Digestate after Anaerobic Digestion of Wheat Straw.
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- Fermentation (Basel), 2022, v. 8, n. 12, p. 715, doi. 10.3390/fermentation8120715
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Fermentation in Minimal Media and Fungal Elicitation Enhance Violacein and Deoxyviolacein Production in Two Janthinobacterium Strains.
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- Fermentation (Basel), 2022, v. 8, n. 12, p. 714, doi. 10.3390/fermentation8120714
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A New Insight into the Composition and Physical Characteristics of Corncob—Substantiating Its Potential for Tailored Biorefinery Objectives.
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- Fermentation (Basel), 2022, v. 8, n. 12, p. 704, doi. 10.3390/fermentation8120704
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Fermentation Characteristics, Microbial Compositions, and Predicted Functional Profiles of Forage Oat Ensiled with Lactiplantibacillus plantarum or Lentilactobacillus buchneri.
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- Fermentation (Basel), 2022, v. 8, n. 12, p. 707, doi. 10.3390/fermentation8120707
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Enhancing Dark Fermentative Hydrogen Production from Problematic Substrates via the Co-Fermentation Strategy.
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- Fermentation (Basel), 2022, v. 8, n. 12, p. 706, doi. 10.3390/fermentation8120706
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- Article