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Aeration and Stirring in Yarrowia lipolytica Lipase Biosynthesis during Batch Cultures withWaste Fish Oil as a Carbon Source.
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- Fermentation (Basel), 2021, v. 7, n. 2, p. 1, doi. 10.3390/fermentation7020088
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Saccharomyces cerevisiae Fermentation of 28 Barley and 12 Oat Cultivars.
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- Fermentation (Basel), 2021, v. 7, n. 2, p. 1, doi. 10.3390/fermentation7020059
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Yeast Metabolism and Its Exploitation in Emerging Winemaking Trends: From Sulfite Tolerance to Sulfite Reduction.
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- Fermentation (Basel), 2021, v. 7, n. 2, p. 1, doi. 10.3390/fermentation7020057
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Application of Pichia kudriavzevii NBRC1279 and NBRC1664 to Simultaneous Saccharification and Fermentation for Bioethanol Production.
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- Fermentation (Basel), 2021, v. 7, n. 2, p. 1, doi. 10.3390/fermentation7020083
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- Article
Techno-Economic Analysis of Integrating Soybean Biorefinery Products into Corn-Based Ethanol Fermentation Operations.
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- Fermentation (Basel), 2021, v. 7, n. 2, p. 1, doi. 10.3390/fermentation7020082
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Growth Enhancement Facilitated by Gaseous CO<sub>2</sub> through Heterologous Expression of Reductive Tricarboxylic Acid Cycle Genes in Escherichia coli.
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- Fermentation (Basel), 2021, v. 7, n. 2, p. 1, doi. 10.3390/fermentation7020098
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- Article
Effect of Aeration on Yeast Community Structure and Volatile Composition in Uninoculated Chardonnay Wines.
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- Fermentation (Basel), 2021, v. 7, n. 2, p. 1, doi. 10.3390/fermentation7020097
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Incorporation of Fermented Brewers Spent Grain in the Production of Sourdough Bread.
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- Fermentation (Basel), 2021, v. 7, n. 2, p. 1, doi. 10.3390/fermentation7020096
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- Article
Improvement of Enantiomeric L-Lactic Acid Production from Mixed Hexose-Pentose Sugars by Coculture of Enterococcus mundtii WX1 and Lactobacillus rhamnosus SCJ9.
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- Fermentation (Basel), 2021, v. 7, n. 2, p. 1, doi. 10.3390/fermentation7020095
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Optimal Control Applied to Oenological Management of Red Wine Fermentative Macerations.
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- Fermentation (Basel), 2021, v. 7, n. 2, p. 1, doi. 10.3390/fermentation7020094
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- Article
Impact of Commercial Yeasts on Phenolic Profile of Plavac Mali Wines from Croatia.
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- Fermentation (Basel), 2021, v. 7, n. 2, p. 1, doi. 10.3390/fermentation7020092
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- Article
Valorization of Bread Waste to a Fiber- and Protein-Rich Fungal Biomass.
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- Fermentation (Basel), 2021, v. 7, n. 2, p. 1, doi. 10.3390/fermentation7020091
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- Article
Development of Probiotic Almond Beverage Using Lacticaseibacillus rhamnosus GR-1 Fortified with Short-Chain and Long-Chain Inulin Fibre.
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- Fermentation (Basel), 2021, v. 7, n. 2, p. 1, doi. 10.3390/fermentation7020090
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- Article
Biological Stoichiometric Analysis during Substrate Utilization and Secondary Metabolite Production by Non-Saccharomyces Yeasts Using Grape Pomace Extract as Fermentation Medium.
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- Fermentation (Basel), 2021, v. 7, n. 2, p. 1, doi. 10.3390/fermentation7020089
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Genetic, Physiological, and Industrial Aspects of the Fructophilic Non-Saccharomyces Yeast Species, Starmerella bacillaris.
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- Fermentation (Basel), 2021, v. 7, n. 2, p. 1, doi. 10.3390/fermentation7020087
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- Article
Optimization of Yeast, Sugar and Nutrient Concentrations for High Ethanol Production Rate Using Industrial Sugar Beet Molasses and Response Surface Methodology.
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- Fermentation (Basel), 2021, v. 7, n. 2, p. 1, doi. 10.3390/fermentation7020086
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Residual Brewing Yeast as Substrate for Co-Production of Cell Biomass and Biofilm Using Candida maltosa SM4.
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- Fermentation (Basel), 2021, v. 7, n. 2, p. 1, doi. 10.3390/fermentation7020084
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- Article
Control of N-Propanol Production in Simulated Liquid State Fermentation of Chinese Baijiu by Response Surface Methodology.
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- Fermentation (Basel), 2021, v. 7, n. 2, p. 1, doi. 10.3390/fermentation7020085
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Microbial Resources, Fermentation and Reduction of Negative Externalities in Food Systems: Patterns toward Sustainability and Resilience.
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- Fermentation (Basel), 2021, v. 7, n. 2, p. 1, doi. 10.3390/fermentation7020054
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- Article
Preparation of Oil Palm Empty Fruit Bunch Hydrolysate.
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- Fermentation (Basel), 2021, v. 7, n. 2, p. 1, doi. 10.3390/fermentation7020081
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Acetaldehyde Stimulation of the Growth of Zymomonas mobilis Subjected to Ethanol and Other Environmental Stresses: Effect of Other Metabolic Electron Acceptors and Evidence for a Mechanism.
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- Fermentation (Basel), 2021, v. 7, n. 2, p. 1, doi. 10.3390/fermentation7020080
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- Article
Influence of Nitrogen Sources on D-Lactic Acid Biosynthesis by Sporolactobacillus laevolacticus DSM 442 Strain.
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- Fermentation (Basel), 2021, v. 7, n. 2, p. 1, doi. 10.3390/fermentation7020078
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- Article
Use of Kluyveromyces marxianus to Increase Free Monoterpenes and Aliphatic Esters in White Wines.
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- Fermentation (Basel), 2021, v. 7, n. 2, p. 1, doi. 10.3390/fermentation7020079
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Biomass Conversion: Fermentation Chemicals and Fuels.
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- Fermentation (Basel), 2021, v. 7, n. 2, p. 1, doi. 10.3390/fermentation7020077
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- Article
Utilization of Whey for Red Pigment Production by Monascus purpureus in Submerged Fermentation.
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- Fermentation (Basel), 2021, v. 7, n. 2, p. 1, doi. 10.3390/fermentation7020075
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- Article
Potential Role of Sequential Solid-State and Submerged-Liquid Fermentations in a Circular Bioeconomy.
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- Fermentation (Basel), 2021, v. 7, n. 2, p. 1, doi. 10.3390/fermentation7020076
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- Article
Screening and Evaluation of Purine-Nucleoside-Degrading Lactic Acid Bacteria Isolated from Winemaking Byproducts In Vitro and Their Uric Acid-Lowering Effects In Vivo.
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- Fermentation (Basel), 2021, v. 7, n. 2, p. 1, doi. 10.3390/fermentation7020074
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LC-ESI-QTOF-MS/MS Characterisation of Phenolics in Herbal Tea Infusion and Their Antioxidant Potential.
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- Fermentation (Basel), 2021, v. 7, n. 2, p. 1, doi. 10.3390/fermentation7020073
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- Article
Oleaginous Yeasts as Cell Factories for the Sustainable Production of Microbial Lipids by the Valorization of Agri-Food Wastes.
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- Fermentation (Basel), 2021, v. 7, n. 2, p. 1, doi. 10.3390/fermentation7020050
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A Statistical Workflow to Evaluate the Modulation of Wine Metabolome and Its Contribution to the Sensory Attributes.
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- Fermentation (Basel), 2021, v. 7, n. 2, p. 1, doi. 10.3390/fermentation7020072
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- Article
Modeling of Hydrogen Production by Applying Biomass Gasification: Artificial Neural Network Modeling Approach.
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- Fermentation (Basel), 2021, v. 7, n. 2, p. 1, doi. 10.3390/fermentation7020071
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- Article
Valorization of Rice Husk for the Production of Porous Biochar Materials..
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- Fermentation (Basel), 2021, v. 7, n. 2, p. 1, doi. 10.3390/fermentation7020070
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Yeast Biotechnology 4.0.
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- Fermentation (Basel), 2021, v. 7, n. 2, p. 1, doi. 10.3390/fermentation7020069
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- Article
Transcriptional and Metabolic Response of Wine-Related Lactiplantibacillus plantarum to Different Conditions of Aeration and Nitrogen Availability.
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- Fermentation (Basel), 2021, v. 7, n. 2, p. 1, doi. 10.3390/fermentation7020068
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Microbiological and Metagenomic Characterization of a Retail Delicatessen Galotyri-Like Fresh Acid-Curd Cheese Product.
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- Fermentation (Basel), 2021, v. 7, n. 2, p. 1, doi. 10.3390/fermentation7020067
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- Article
Dry-Hop Creep Potential of Various Saccharomyces Yeast Species and Strains .
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- Fermentation (Basel), 2021, v. 7, n. 2, p. 1, doi. 10.3390/fermentation7020066
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- Article
Identification and Transferability of Tetracycline Resistance in Streptococcus thermophilus during Milk FermeIdentification and Transferability of Tetracycline Resistance in Streptococcus thermophilus during Milk Fermentation, Storage, and Gastrointestinal Transitntation, Storage, and Gastrointestinal Transit.
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- Fermentation (Basel), 2021, v. 7, n. 2, p. 1, doi. 10.3390/fermentation7020065
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- Article
Effect of the Addition of Non-Saccharomyces at First Alcoholic Fermentation on the Enological Characteristics of Cava Wines.
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- Fermentation (Basel), 2021, v. 7, n. 2, p. 1, doi. 10.3390/fermentation7020064
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- Article
Enhancing Micronutrients Bioavailability through Fermentation of Plant-Based Foods: A Concise Review.
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- Fermentation (Basel), 2021, v. 7, n. 2, p. 1, doi. 10.3390/fermentation7020063
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- Article
Optimization of Synthetic Media Composition for Kluyveromyces marxianus Fed-Batch Cultivation.
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- Fermentation (Basel), 2021, v. 7, n. 2, p. 1, doi. 10.3390/fermentation7020062
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- Article
Gasification of Woody Biomasses and Forestry Residues: Simulation, Performance Analysis, and Environmental Impact.
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- Fermentation (Basel), 2021, v. 7, n. 2, p. 1, doi. 10.3390/fermentation7020061
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Microbial Biocontrol as an Alternative to Synthetic Fungicides: Boundaries between Pre- and Postharvest Applications on Vegetables and Fruits.
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- Fermentation (Basel), 2021, v. 7, n. 2, p. 1, doi. 10.3390/fermentation7020060
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- Article
Towards Sustainable Bioinoculants: A Fermentation Strategy for High Cell Density Cultivation of Paraburkholderia sp. SOS3, a Plant Growth-Promoting Bacterium Isolated in Queensland, Australia.
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- Fermentation (Basel), 2021, v. 7, n. 2, p. 1, doi. 10.3390/fermentation7020058
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- Article
High-Temperature Semi-Dry and Sweet Low Alcohol Wine-Making Using Immobilized Kefir Culture.
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- Fermentation (Basel), 2021, v. 7, n. 2, p. 1, doi. 10.3390/fermentation7020045
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- Article
Bacteriocinogenic Bacillus spp. Isolated from Korean Fermented Cabbage (Kimchi)—Beneficial or Hazardous? .
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- Fermentation (Basel), 2021, v. 7, n. 2, p. 1, doi. 10.3390/fermentation7020056
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- Article
Anti-Inflammatory Effect on Colitis and Modulation of Microbiota by Fermented Plant Extract Supplementation.
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- Fermentation (Basel), 2021, v. 7, n. 2, p. 1, doi. 10.3390/fermentation7020055
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- Article
Utilizing Coffee Pulp and Mucilage for Producing Alcohol-Based Beverage .
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- Fermentation (Basel), 2021, v. 7, n. 2, p. 1, doi. 10.3390/fermentation7020053
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- Article
Chinese Traditional Fermented Soy Sauce Exerts Protective Effects against High-Fat and High-Salt Diet-Induced Hypertension in Sprague-Dawley Rats by Improving Adipogenesis and Renin-Angiotensin-Aldosterone System Activity.
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- Fermentation (Basel), 2021, v. 7, n. 2, p. 1, doi. 10.3390/fermentation7020052
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- Article
Analysis of Promotion Policies for the Valorization of Food Waste from Industrial Sources in Taiwan .
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- Fermentation (Basel), 2021, v. 7, n. 2, p. 1, doi. 10.3390/fermentation7020051
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Sweet Dreams (Are Made of This): A Review and Perspectives on Aspartic Acid Production.
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- Fermentation (Basel), 2021, v. 7, n. 2, p. 1, doi. 10.3390/fermentation7020049
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- Article