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Lactic Acid Bacteria in the Production of Traditional Fermented Foods and Beverages of Latin America.
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- Fermentation (Basel), 2023, v. 9, n. 4, p. 315, doi. 10.3390/fermentation9040315
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Effects of Inoculation with Different Rhizobia on the Nutritional Value and Ruminal Fermentation of Desmodium intortum.
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- Fermentation (Basel), 2023, v. 9, n. 4, p. 316, doi. 10.3390/fermentation9040316
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Impact of Steam Extraction and Maceration Duration on Wines from Frozen 'Frontenac' Must.
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- Fermentation (Basel), 2023, v. 9, n. 4, p. 317, doi. 10.3390/fermentation9040317
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Roles of Process Parameters on the Ricinoleic Acid Production from Castor Oil by Aspergillus flavus BU22S.
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- Fermentation (Basel), 2023, v. 9, n. 4, p. 318, doi. 10.3390/fermentation9040318
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Third Generation Lactic Acid Production by Lactobacillus pentosus from the Macroalgae Kappaphycus alvarezii Hydrolysates.
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- Fermentation (Basel), 2023, v. 9, n. 4, p. 319, doi. 10.3390/fermentation9040319
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Differential Diet and pH Effects on Ruminal Microbiota, Fermentation Pattern and Fatty Acid Hydrogenation in RUSITEC Continuous Cultures.
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- Fermentation (Basel), 2023, v. 9, n. 4, p. 320, doi. 10.3390/fermentation9040320
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- Article
Metabolic Difference Analysis of Clostridium cellulovorans Grown on Glucose and Cellulose.
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- Fermentation (Basel), 2023, v. 9, n. 4, p. 321, doi. 10.3390/fermentation9040321
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- Article
Solid-State Fermentation of Soybean Meal with Edible Mushroom Mycelium to Improve Its Nutritional, Antioxidant Capacities and Physicochemical Properties.
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- Fermentation (Basel), 2023, v. 9, n. 4, p. 322, doi. 10.3390/fermentation9040322
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- Article
Effects of Lactic Acid Bacteria Additives on Fatty Acids, Amino Acids and Antioxidant Capacity of Leymus chinensis Silage during Aerobic Exposure.
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- Fermentation (Basel), 2023, v. 9, n. 4, p. 323, doi. 10.3390/fermentation9040323
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Fermentation Kinetics, Microbiological and Physical Properties of Fermented Soy Beverage with Acai Powder.
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- Fermentation (Basel), 2023, v. 9, n. 4, p. 324, doi. 10.3390/fermentation9040324
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Aspergillus nidulans —Natural Metabolites Powerhouse: Structures, Biosynthesis, Bioactivities, and Biotechnological Potential.
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- Fermentation (Basel), 2023, v. 9, n. 4, p. 325, doi. 10.3390/fermentation9040325
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- Article
Chemical and Aromatic Changes during Fermentation of Kombucha Beverages Produced Using Strawberry Tree (Arbutus unedo) Fruits.
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- Fermentation (Basel), 2023, v. 9, n. 4, p. 326, doi. 10.3390/fermentation9040326
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- Article
Biotransformations Performed by Yeasts on Aromatic Compounds Provided by Hop—A Review.
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- Fermentation (Basel), 2023, v. 9, n. 4, p. 327, doi. 10.3390/fermentation9040327
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- Article
Characterization of the Red Biochromes Produced by the Endophytic Fungus Monascus purpureus CPEF02 with Antimicrobial and Antioxidant Activities.
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- Fermentation (Basel), 2023, v. 9, n. 4, p. 328, doi. 10.3390/fermentation9040328
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Molecular and Technological Characterization of Saccharomyces cerevisiae from Sourdough.
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- Fermentation (Basel), 2023, v. 9, n. 4, p. 329, doi. 10.3390/fermentation9040329
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Microbiota Succession and Chemical Composition Involved in Lactic Acid Bacteria-Fermented Pickles.
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- Fermentation (Basel), 2023, v. 9, n. 4, p. 330, doi. 10.3390/fermentation9040330
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Corn Stover Silage Inoculated with Ferulic Acid Esterase Producing L. johnsonii , L. plantarum, L. fermentum, and L. brevis Strains: Fermentative and Nutritional Parameters.
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- Fermentation (Basel), 2023, v. 9, n. 4, p. 331, doi. 10.3390/fermentation9040331
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Green Synthesis of Copper Oxide Nanoparticles Using Sesbania grandiflora Leaf Extract and Their Evaluation of Anti-Diabetic, Cytotoxic, Anti-Microbial, and Anti-Inflammatory Properties in an In-Vitro Approach.
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- Fermentation (Basel), 2023, v. 9, n. 4, p. 332, doi. 10.3390/fermentation9040332
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- Article
Improved Extraction Yield, Water Solubility, and Antioxidant Activity of Lentinan from Lentinula edodes via Bacillus subtilis natto Fermentation.
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- Fermentation (Basel), 2023, v. 9, n. 4, p. 333, doi. 10.3390/fermentation9040333
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Exploration and Biorefinery Antimicrobial Agent through Solid State Fermentation from Indonesia's Marine Actinomycetes.
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- Fermentation (Basel), 2023, v. 9, n. 4, p. 334, doi. 10.3390/fermentation9040334
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The Antioxidant Activity and Protection of Probiotic Bacteria in the In Vitro Gastrointestinal Digestion of a Blueberry Juice and Whey Protein Fermentation System.
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- Fermentation (Basel), 2023, v. 9, n. 4, p. 335, doi. 10.3390/fermentation9040335
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Screening and Application of Novel Homofermentative Lactic Acid Bacteria Results in Low-FODMAP Whole-Wheat Bread.
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- Fermentation (Basel), 2023, v. 9, n. 4, p. 336, doi. 10.3390/fermentation9040336
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A Study of the Metabolic Profiles of Penicillium dimorphosporum KMM 4689 Which Led to Its Re-Identification as Penicillium hispanicum.
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- Fermentation (Basel), 2023, v. 9, n. 4, p. 337, doi. 10.3390/fermentation9040337
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Probiotic Properties, Safety Assessment, and Aroma-Generating Attributes of Some Lactic Acid Bacteria Isolated from Iranian Traditional Cheese.
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- Fermentation (Basel), 2023, v. 9, n. 4, p. 338, doi. 10.3390/fermentation9040338
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- Article
Biogas Production from Steam-Exploded Maize Stover: Results from Continuous Anaerobic Tank Bioreactor Tests.
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- Fermentation (Basel), 2023, v. 9, n. 4, p. 339, doi. 10.3390/fermentation9040339
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Techno-Economic Analysis of Macroalgae Biorefineries: A Comparison between Ethanol and Butanol Facilities.
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- Fermentation (Basel), 2023, v. 9, n. 4, p. 340, doi. 10.3390/fermentation9040340
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Biocontainment Techniques and Applications for Yeast Biotechnology.
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- Fermentation (Basel), 2023, v. 9, n. 4, p. 341, doi. 10.3390/fermentation9040341
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Analysis of the Microbial Diversity and Population Dynamics during the Pulque Fermentation Process.
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- Fermentation (Basel), 2023, v. 9, n. 4, p. 342, doi. 10.3390/fermentation9040342
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Microbial Diversity Using a Metataxonomic Approach, Associated with Coffee Fermentation Processes in the Department of Quindío, Colombia.
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- Fermentation (Basel), 2023, v. 9, n. 4, p. 343, doi. 10.3390/fermentation9040343
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Effects of External Resistance, New Electrode Material, and Catholyte Type on the Energy Generation and Performance of Dual-Chamber Microbial Fuel Cells.
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- Fermentation (Basel), 2023, v. 9, n. 4, p. 344, doi. 10.3390/fermentation9040344
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- Article
Pilot-Scale Production of Traditional Galotyri PDO Cheese from Boiled Ewes' Milk Fermented with the Aid of Greek Indigenous Lactococcus lactis subsp. cremoris Starter and Lactiplantibacillus plantarum Adjunct Strains.
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- Fermentation (Basel), 2023, v. 9, n. 4, p. 345, doi. 10.3390/fermentation9040345
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Effects of Solid-State Fermentation on the Standardized Ileal Digestibility of Amino Acids and Apparent Metabolizable Energy in Peanut Meal Fed to Broiler Chickens.
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- Fermentation (Basel), 2023, v. 9, n. 4, p. 346, doi. 10.3390/fermentation9040346
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The Effect of Direct-Fed Microbials on In-Vitro Rumen Fermentation of Grass or Maize Silage.
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- Fermentation (Basel), 2023, v. 9, n. 4, p. 347, doi. 10.3390/fermentation9040347
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Effect of Lipid Type on the Acidogenic Performance of Food Waste.
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- Fermentation (Basel), 2023, v. 9, n. 4, p. 348, doi. 10.3390/fermentation9040348
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Biomethane Production from Sugarcane Vinasse in a Circular Economy: Developments and Innovations.
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- Fermentation (Basel), 2023, v. 9, n. 4, p. 349, doi. 10.3390/fermentation9040349
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Valorisation through Lactic Fermentation of Industrial Wastewaters from a Bean Blanching Treatment.
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- Fermentation (Basel), 2023, v. 9, n. 4, p. 350, doi. 10.3390/fermentation9040350
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- Article
Optimization of the Operational Conditions to Produce Extracellular and Cell-Bound Biosurfactants by Aneurinibacillus aneurinilyticus Using Corn Steep Liquor as a Unique Source of Nutrients.
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- Fermentation (Basel), 2023, v. 9, n. 4, p. 351, doi. 10.3390/fermentation9040351
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- Article
Lactobacillus acidophilus Fermented Dandelion Improves Hyperuricemia and Regulates Gut Microbiota.
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- Fermentation (Basel), 2023, v. 9, n. 4, p. 352, doi. 10.3390/fermentation9040352
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- Article
Physicochemical, Microbiological, and Sensory Properties of Set-Type Yoghurt Supplemented with Camel Casein Hydrolysate.
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- Fermentation (Basel), 2023, v. 9, n. 4, p. 353, doi. 10.3390/fermentation9040353
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Screening of Cold-Adapted Strains and Its Effects on Physicochemical Properties and Microbiota Structure of Mushroom Residue Composting.
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- Fermentation (Basel), 2023, v. 9, n. 4, p. 354, doi. 10.3390/fermentation9040354
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Quantitative PCR Assay as a Tool for the Detection of Lactobacilli in Sicilian Table Olives Produced at an Industrial Scale.
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- Fermentation (Basel), 2023, v. 9, n. 4, p. 355, doi. 10.3390/fermentation9040355
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The Effects of a High-Intensity Ultrasound on the Fermentative Activity and Kinetic Growth of Lactobacillus Acidophilus and Lactobacillus Helveticus.
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- Fermentation (Basel), 2023, v. 9, n. 4, p. 356, doi. 10.3390/fermentation9040356
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- Article
Total Lipids and Fatty Acids in Major New Zealand Grape Varieties during Ripening, Prolonged Pomace Contacts and Ethanolic Extractions Mimicking Fermentation.
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- Fermentation (Basel), 2023, v. 9, n. 4, p. 357, doi. 10.3390/fermentation9040357
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Optimization of the Production and Characterization of an Antifungal Protein by Bacillus velezensis Strain NT35 and Its Antifungal Activity against Ilyonectria robusta Causing Ginseng Rusty Root Rot.
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- Fermentation (Basel), 2023, v. 9, n. 4, p. 358, doi. 10.3390/fermentation9040358
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- Article
Bacillus- and Lactobacillus -Based Dietary Synbiotics Are Associated with Shifts in the Oropharyngeal, Proximal Colonic, and Vaginal Microbiomes of Korean Native Black Pigs.
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- Fermentation (Basel), 2023, v. 9, n. 4, p. 359, doi. 10.3390/fermentation9040359
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- Article
Enhancement of Biomass and Protein Production of Chlorella protothecoides in Heterotrophic Cultivation Using Expired Juices as Alternative Source of Nutrients for an Added-Value Biorefinery Scheme.
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- Fermentation (Basel), 2023, v. 9, n. 4, p. 360, doi. 10.3390/fermentation9040360
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- Article
New Observation in Biocontrol of Penicillium caperatum against Fusarium oxysporum on Saposhnikovia divaricata and as a Plant Growth Promoter.
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- Fermentation (Basel), 2023, v. 9, n. 4, p. 361, doi. 10.3390/fermentation9040361
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Algal Biomass: From Bioproducts to Biofuels.
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- Fermentation (Basel), 2023, v. 9, n. 4, p. 362, doi. 10.3390/fermentation9040362
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Bioactive Compounds from and against Yeasts in the One Health Context: A Comprehensive Review.
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- Fermentation (Basel), 2023, v. 9, n. 4, p. 363, doi. 10.3390/fermentation9040363
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Improving the Nutritional Value of Plant Protein Sources as Poultry Feed through Solid-State Fermentation with a Special Focus on Peanut Meal—Advances and Perspectives.
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- Fermentation (Basel), 2023, v. 9, n. 4, p. 364, doi. 10.3390/fermentation9040364
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- Article