Works matching Food fermentation
Results: 5000
Metagenomics reveals the habitat specificity of biosynthetic potential of secondary metabolites in global food fermentations.
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- Microbiome, 2023, v. 11, n. 1, p. 1, doi. 10.1186/s40168-023-01536-8
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Food Waste Fermentation Liquid as a Supplementary Carbon Source for Enhanced Biological Nitrogen Removal from Rural Wastewater.
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- Water (20734441), 2024, v. 16, n. 22, p. 3191, doi. 10.3390/w16223191
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Role of microbial dynamics in the fermentation process of Ethiopia traditional food: Kocho.
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- Cogent Food & Agriculture, 2020, v. 6, n. 1, p. 1, doi. 10.1080/23311932.2020.1840007
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Economic Assessment of Bioethanol Recovery Using Membrane Distillation for Food Waste Fermentation.
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- Bioengineering (Basel), 2020, v. 7, n. 1, p. 1, doi. 10.3390/bioengineering7010015
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- Article
Effect of Exogenous Inoculation on Dark Fermentation of Food Waste Priorly Stored in Lactic Acid Fermentation.
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- Recycling (MDPI AG), 2025, v. 10, n. 1, p. 11, doi. 10.3390/recycling10010011
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Reclaiming the Rotten: Understanding Food Fermentation in the Neolithic and Beyond.
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- Environmental Archaeology, 2022, v. 27, n. 1, p. 111, doi. 10.1080/14614103.2018.1563374
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Co-occurrence of Lactobacillus Species During Fermentation of African Indigenous Foods: Impact on Food Safety and Shelf-Life Extension.
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- Frontiers in Microbiology, 2022, v. 13, p. 1, doi. 10.3389/fmicb.2022.684730
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A Review on the Interaction of Acetic Acid Bacteria and Microbes in Food Fermentation: A Microbial Ecology Perspective.
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- Foods, 2024, v. 13, n. 16, p. 2534, doi. 10.3390/foods13162534
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Uncultured Microorganisms and Their Functions in the Fermentation Systems of Traditional Chinese Fermented Foods.
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- Foods, 2023, v. 12, n. 14, p. 2691, doi. 10.3390/foods12142691
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Oriented Fermentation of Food Waste towards High-Value Products: A Review.
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- Energies (19961073), 2020, v. 13, n. 21, p. 5638, doi. 10.3390/en13215638
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Non‐gene‐editing microbiome engineering of spontaneous food fermentation microbiota—Limitation control, design control, and integration.
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- Comprehensive Reviews in Food Science & Food Safety, 2023, v. 22, n. 3, p. 1902, doi. 10.1111/1541-4337.13135
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Bioactive peptides from food fermentation: A comprehensive review of their sources, bioactivities, applications, and future development.
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- Comprehensive Reviews in Food Science & Food Safety, 2020, v. 19, n. 6, p. 3825, doi. 10.1111/1541-4337.12651
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Enhanced hydrogen production from food waste dark fermentation by potassium ferrate pretreatment.
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- Environmental Science & Pollution Research, 2020, v. 27, n. 15, p. 18145, doi. 10.1007/s11356-020-08207-3
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- Article
Mechanism and Effect of Amino Acids on Lactic Acid Production in Acidic Fermentation of Food Waste.
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- Fermentation (Basel), 2024, v. 10, n. 4, p. 179, doi. 10.3390/fermentation10040179
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Traditional and New Microorganisms in Lactic Acid Fermentation of Food.
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- Fermentation (Basel), 2023, v. 9, n. 12, p. 1019, doi. 10.3390/fermentation9121019
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Hydrolase Production via Food Waste Fermentation and Its Application to Enhance Anaerobic Digestion of Sewage Sludge.
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- Fermentation (Basel), 2023, v. 9, n. 6, p. 526, doi. 10.3390/fermentation9060526
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Potential and Restrictions of Food-Waste Valorization through Fermentation Processes.
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- Fermentation (Basel), 2023, v. 9, n. 3, p. 274, doi. 10.3390/fermentation9030274
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Production of Value-Added Products as Food Ingredients via Microbial Fermentation.
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- Processes, 2023, v. 11, n. 6, p. 1715, doi. 10.3390/pr11061715
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An overview of fermentation in the food industry - looking back from a new perspective.
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- Bioresources & Bioprocessing, 2023, v. 10, n. 1, p. 1, doi. 10.1186/s40643-023-00702-y
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Conversion of Food Waste into 2,3-Butanediol via Thermophilic Fermentation: Effects of Carbohydrate Content and Nutrient Supplementation.
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- Foods, 2022, v. 11, n. 2, p. 169, doi. 10.3390/foods11020169
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Evolution of Food Fermentation Processes and the Use of Multi-Omics in Deciphering the Roles of the Microbiota.
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- Foods, 2021, v. 10, n. 11, p. 2861, doi. 10.3390/foods10112861
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The Combined Effect of Pressure and Temperature on Kefir Production—A Case Study of Food Fermentation in Unconventional Conditions.
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- Foods, 2020, v. 9, n. 8, p. 1133, doi. 10.3390/foods9081133
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Solid-state co-culture fermentation of simulated food waste with filamentous fungi for production of bio-pigments.
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- Applied Microbiology & Biotechnology, 2022, v. 106, n. 11, p. 4029, doi. 10.1007/s00253-022-11984-1
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Biological Characteristics of Trehalose and Its Protective Effect on Food Fermentation Starters during Lyophilization.
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- Agricultural Biotechnology (2164-4993), 2023, v. 12, n. 4, p. 45, doi. 10.19759/j.cnki.2164-4993.2023.04.011
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Microbial Fermentation in Food and Beverage Industries: Innovations, Challenges, and Opportunities.
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- Foods, 2025, v. 14, n. 1, p. 114, doi. 10.3390/foods14010114
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Enzymes in Food Industry: Fermentation Process, Properties, Rational Design, and Applications.
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- Foods, 2024, v. 13, n. 19, p. 3196, doi. 10.3390/foods13193196
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Identifying Variables Influencing Traditional Food Solid-State Fermentation by Statistical Modeling.
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- Foods, 2024, v. 13, n. 9, p. 1317, doi. 10.3390/foods13091317
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Opportunities and Challenges of Understanding Community Assembly in Spontaneous Food Fermentation.
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- Foods, 2023, v. 12, n. 3, p. 673, doi. 10.3390/foods12030673
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Genome-based selection and application of food-grade microbes for chickpea milk fermentation towards increased l-lysine content, elimination of indigestible sugars, and improved flavour.
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- Microbial Cell Factories, 2021, v. 20, n. 1, p. 1, doi. 10.1186/s12934-021-01595-2
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Acid stress responses of Lactobacillus amylovorus and Candida kefyr isolated from fermented sorghum gruel and their application in food fermentation.
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- Canadian Journal of Microbiology, 2022, v. 68, n. 4, p. 269, doi. 10.1139/cjm-2021-0118
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响应面法优化餐厨垃圾和牛粪混合 两相厌氧发酵酸化条件.
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- Journal of Agro-Environment Science, 2019, v. 38, n. 8, p. 1786, doi. 10.11654/jaes.2019-0371
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Fermentation, Effects on Food Properties (2012).
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- 2013
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- Book Review
Microbial Fermentation in Food: Impact on Functional Properties and Nutritional Enhancement—A Review of Recent Developments.
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- Fermentation (Basel), 2025, v. 11, n. 1, p. 15, doi. 10.3390/fermentation11010015
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Acidogenic Fermentation of Food Waste for the Production of Short-Chain Fatty Acids: The Impact of Inoculum Type and Inoculum Heat Pretreatment.
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- Fermentation (Basel), 2024, v. 10, n. 3, p. 162, doi. 10.3390/fermentation10030162
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Cereal Grain Arabinoxylans: Processing Effects and Structural Changes during Food and Beverage Fermentations †.
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- Fermentation (Basel), 2023, v. 9, n. 10, p. 914, doi. 10.3390/fermentation9100914
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New Insights on Low-Temperature Fermentation for Food.
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- Fermentation (Basel), 2023, v. 9, n. 5, p. 477, doi. 10.3390/fermentation9050477
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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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The Utilisation of Acrylamide by Selected Microorganisms Used for Fermentation of Food.
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- Toxics, 2021, v. 9, n. 11, p. 295, doi. 10.3390/toxics9110295
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Use of Waste from the Food Industry and Applications of the Fermentation Process to Create Sustainable Cosmetic Products: A Review.
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- Sustainability (2071-1050), 2024, v. 16, n. 7, p. 2757, doi. 10.3390/su16072757
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Fermentation Technology: Harnessing Microbial Magic for Food, Fuel, and Beyond.
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- International Journal of Pharmaceutical, Chemical & Biological Sciences, 2023, v. 13, n. 4, p. 1
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Selection and Characterization of Two Probiotic Lactic Acid Bacteria Strains to be used as Starter and Protective Cultures for Food Fermentations.
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- Journal of Pure & Applied Microbiology, 2018, v. 12, n. 3, p. 1499, doi. 10.22207/JPAM.12.3.55
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Complete mitochondrial genome sequence of the food fermentation fungus, Aspergillus luchuensis.
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- Mitochondrial DNA: Resources, 2019, v. 4, n. 1, p. 945, doi. 10.1080/23802359.2018.1547160
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Agro-industrial wastes as sources of bioactive compounds for food and fermentation industries.
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- Ciência Rural, 2020, v. 50, n. 4, p. 1, doi. 10.1590/0103-8478cr20190857
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Thiopseudomonas acetoxidans sp. nov., an aerobic acetic and butyric acids oxidizer isolated from anaerobic fermentation liquid of food waste.
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- Antonie van Leeuwenhoek, 2024, v. 117, n. 1, p. 1, doi. 10.1007/s10482-024-01932-6
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Biochemical and genomic identification of novel thermophilic Bacillus licheniformis strains YNPl-TSU, YNP2-TSU, and YNP3-TSU with potential in 2,3-butanediol production from non-sterile food waste fermentation.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2021, v. 129, p. 34, doi. 10.1016/j.fbp.2021.07.003
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Enhancing hemoglobin peptide production from chicken blood fermentation by food‐grade nonionic surfactant.
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- Biotechnology & Applied Biochemistry, 2019, v. 66, n. 5, p. 833, doi. 10.1002/bab.1795
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Dechlorination of Municipal Solid Waste Incineration Fly Ash by Leaching with Fermentation Liquid of Food Waste.
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- Sustainability (2071-1050), 2020, v. 12, n. 11, p. 4389, doi. 10.3390/su12114389
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Regulation of fructose levels on carbon flow and metabolites in yeast during food fermentation.
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- Food Science & Technology International, 2025, v. 31, n. 1, p. 69, doi. 10.1177/10820132231179495
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Solid State Fermentation in Food Processing.
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- International Journal of Food Engineering, 2012, v. 8, n. 3, p. -1, doi. 10.1515/1556-3758.1246
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Lactic acid fermentation of food waste in a semicontinuous SBR system: influence of the influent composition and hydraulic retention time.
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- Environmental Technology, 2024, v. 45, n. 15, p. 2993, doi. 10.1080/09593330.2023.2202824
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