Spent Yeast from Brewing Processes: A Biodiverse Starting Material for Yeast Extract Production.
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- Fermentation (Basel), 2019, v. 5, n. 2, p. 1, doi. 10.3390/fermentation5020051
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- Publication type:
- Article
Works matching IS 23115637 AND DT 2019 AND VI 5 AND IP 2
Results: 22
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Safety and Microbiological Quality.
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- Fermentation (Basel), 2019, v. 5, n. 2, p. 1, doi. 10.3390/fermentation5020050
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- Article
3
Ethanol Production from Cheese Whey and Expired Milk by the Brown Rot Fungus Neolentinus lepideus.
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- Fermentation (Basel), 2019, v. 5, n. 2, p. 1, doi. 10.3390/fermentation5020049
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- Article
4
Glycosylceramides Purified from the Japanese Traditional Non-Pathogenic Fungus Aspergillus and Koji Increase the Expression of Genes Involved in Tight Junctions and Ceramide Delivery in Normal Human Epidermal Keratinocytes.
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- Fermentation (Basel), 2019, v. 5, n. 2, p. 1, doi. 10.3390/fermentation5020043
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- Article
5
Conversion of Plant Secondary Metabolites upon Fermentation of Mercurialis perennis L. Extracts with two Lactobacteria Strains.
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- Fermentation (Basel), 2019, v. 5, n. 2, p. 1, doi. 10.3390/fermentation5020042
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- Article
6
Food Industrial Production of Monosaccharides Using Microbial, Enzymatic, and Chemical Methods.
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- Fermentation (Basel), 2019, v. 5, n. 2, p. 1, doi. 10.3390/fermentation5020047
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- Article
7
Production of Anserine-Rich Fish Sauce from Giant Masu Salmon, Oncorhynchus masou masou and γ-Aminobutyric Acid (GABA)-Enrichment by Lactobacillus plantarum Strain N10.
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- Fermentation (Basel), 2019, v. 5, n. 2, p. 1, doi. 10.3390/fermentation5020045
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- Article
8
Upgrading the Nutritional Value of Rice Bran by Solid-State Fermentation with Pleurotus sapidus.
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- Fermentation (Basel), 2019, v. 5, n. 2, p. 1, doi. 10.3390/fermentation5020044
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- Article
9
Optimization of the Enzymatic Synthesis of Pentyl Oleate with Lipase Immobilized onto Novel Structured Support.
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- Fermentation (Basel), 2019, v. 5, n. 2, p. 1, doi. 10.3390/fermentation5020048
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- Article
10
Functional Role of Probiotics and Prebiotics on Skin Health and Disease.
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- Fermentation (Basel), 2019, v. 5, n. 2, p. 1, doi. 10.3390/fermentation5020041
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- Article
11
The Importance of Yeasts on Fermentation Quality and Human Health-Promoting Compounds.
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- Fermentation (Basel), 2019, v. 5, n. 2, p. 1, doi. 10.3390/fermentation5020046
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- Publication type:
- Article
12
Dry Anaerobic Digestion of Food and Paper Industry Wastes at Different Solid Contents.
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- Fermentation (Basel), 2019, v. 5, n. 2, p. 1, doi. 10.3390/fermentation5020040
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- Article
13
Four Challenges for Better Biocatalysts.
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- Fermentation (Basel), 2019, v. 5, n. 2, p. 1, doi. 10.3390/fermentation5020039
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- Article
14
Preliminary Screening of Growth and Viability of 10 Strains of Bifidobacterium spp.: Effect of Media Composition.
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- Fermentation (Basel), 2019, v. 5, n. 2, p. 1, doi. 10.3390/fermentation5020038
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- Article
15
Yeast Life Span and its Impact on Food Fermentations.
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- Fermentation (Basel), 2019, v. 5, n. 2, p. 1, doi. 10.3390/fermentation5020037
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- Publication type:
- Article
16
Production and Purification of l-lactic Acid in Lab and Pilot Scales Using Sweet Sorghum Juice.
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- Fermentation (Basel), 2019, v. 5, n. 2, p. 1, doi. 10.3390/fermentation5020036
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- Article
17
Optimization of Diverse Carbon Sources and Cultivation Conditions for Enhanced Growth and Lipid and Medium-Chain Fatty Acid (MCFA) Production by Mucor circinelloides.
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- Fermentation (Basel), 2019, v. 5, n. 2, p. 1, doi. 10.3390/fermentation5020035
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- Article
18
Capnophilic Lactic Fermentation from Thermotoga neapolitana: A Resourceful Pathway to Obtain Almost Enantiopure L-lactic Acid.
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- Fermentation (Basel), 2019, v. 5, n. 2, p. 1, doi. 10.3390/fermentation5020034
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- Article
19
The Management of Compounds that Influence Human Health in Modern Winemaking from an HACCP Point of View.
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- Fermentation (Basel), 2019, v. 5, n. 2, p. 1, doi. 10.3390/fermentation5020033
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- Article
20
Simultaneous Bioconversion of Gelatinized Starchy Waste from the Rice Noodle Manufacturing Process to Lactic Acid and Maltose-Forming α-Amylase by Lactobacillus plantarum S21, Using a Low-Cost Medium.
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- Fermentation (Basel), 2019, v. 5, n. 2, p. 1, doi. 10.3390/fermentation5020032
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- Article
21
Optimized pH and Its Control Strategy Lead to Enhanced Itaconic Acid Fermentation by Aspergillus terreus on Glucose Substrate.
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- Fermentation (Basel), 2019, v. 5, n. 2, p. 1, doi. 10.3390/fermentation5020031
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- Article
22
Techno-Economic Bottlenecks of the Fungal Pretreatment of Lignocellulosic Biomass.
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- Fermentation (Basel), 2019, v. 5, n. 2, p. 1, doi. 10.3390/fermentation5020030
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- Article