Screening and Application of Cyberlindnera Yeasts to Produce a Fruity, Non-Alcoholic Beer.
- Published in:
- Fermentation (Basel), 2019, v. 5, n. 4, p. 1, doi. 10.3390/fermentation5040103
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- Publication type:
- Article
Works matching IS 23115637 AND DT 2019 AND VI 5 AND IP 4
Results: 19
1
2
Screening for the Brewing Ability of Different Non-Saccharomyces Yeasts.
- Published in:
- Fermentation (Basel), 2019, v. 5, n. 4, p. 1, doi. 10.3390/fermentation5040101
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- Publication type:
- Article
3
In Vitro Evaluation of Adhesion Capacity, Hydrophobicity, and Auto-Aggregation of Newly Isolated Potential Probiotic Strains.
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- Fermentation (Basel), 2019, v. 5, n. 4, p. 1, doi. 10.3390/fermentation5040100
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- Publication type:
- Article
4
Evaluation of Filamentous Fungal Biomass Cultivated on Vinasse as an Alternative Nutrient Source of Fish Feed: Protein, Lipid, and Mineral Composition.
- Published in:
- Fermentation (Basel), 2019, v. 5, n. 4, p. 1, doi. 10.3390/fermentation5040099
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- Publication type:
- Article
5
Developing a Microbial Consortium for Enhanced Metabolite Production from Simulated Food Waste.
- Published in:
- Fermentation (Basel), 2019, v. 5, n. 4, p. 1, doi. 10.3390/fermentation5040098
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- Publication type:
- Article
6
Exploration of the Microbial Biodiversity Associated with North Apulian Sourdoughs and the Effect of the Increasing Number of Inoculated Lactic Acid Bacteria Strains on the Biocontrol against Fungal Spoilage.
- Published in:
- Fermentation (Basel), 2019, v. 5, n. 4, p. 1, doi. 10.3390/fermentation5040097
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- Publication type:
- Article
7
Bioprospecting for Bioactive Peptide Production by Lactic Acid Bacteria Isolated from Fermented Dairy Food.
- Published in:
- Fermentation (Basel), 2019, v. 5, n. 4, p. 1, doi. 10.3390/fermentation5040096
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- Publication type:
- Article
8
The Second-Generation Biomethane from Mandarin Orange Peel under Cocultivation with Methanogens and the Armed Clostridium cellulovorans.
- Published in:
- Fermentation (Basel), 2019, v. 5, n. 4, p. 1, doi. 10.3390/fermentation5040095
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- Publication type:
- Article
9
Influence of Native Saccharomyces cerevisiae Strains from D.O. "Vinos de Madrid" in the Volatile Profile of White Wines.
- Published in:
- Fermentation (Basel), 2019, v. 5, n. 4, p. 1, doi. 10.3390/fermentation5040094
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- Publication type:
- Article
10
The Use of CRISPR-Cas9 Genome Editing to Determine the Importance of Glycerol Uptake in Wine Yeast During Icewine Fermentation.
- Published in:
- Fermentation (Basel), 2019, v. 5, n. 4, p. 1, doi. 10.3390/fermentation5040093
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- Publication type:
- Article
11
Isolation and Optimal Fermentation Condition of the Bacillus subtilis Subsp. natto Strain WTC016 for Nattokinase Production.
- Published in:
- Fermentation (Basel), 2019, v. 5, n. 4, p. 1, doi. 10.3390/fermentation5040092
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- Publication type:
- Article
12
Pretreatment of Sweet Sorghum Bagasse for Ethanol Production Using Na<sub>2</sub>CO<sub>3</sub> Obtained by NaOH Absorption of CO<sub>2</sub> Generated in Sweet Sorghum Juice Ethanol Fermentation.
- Published in:
- Fermentation (Basel), 2019, v. 5, n. 4, p. 1, doi. 10.3390/fermentation5040091
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- Publication type:
- Article
13
Evaluation of Ionic Liquids as In Situ Extraction Agents during the Alcoholic Fermentation of Carob Pod Extracts.
- Published in:
- Fermentation (Basel), 2019, v. 5, n. 4, p. 1, doi. 10.3390/fermentation5040090
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- Publication type:
- Article
14
The Influence of Wheat Malt Quality on Final Attenuation Limit of Wort.
- Published in:
- Fermentation (Basel), 2019, v. 5, n. 4, p. 1, doi. 10.3390/fermentation5040089
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- Publication type:
- Article
15
Augmentation of Granular Anaerobic Sludge with Algalytic Bacteria Enhances Methane Production from Microalgal Biomass.
- Published in:
- Fermentation (Basel), 2019, v. 5, n. 4, p. 1, doi. 10.3390/fermentation5040088
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- Publication type:
- Article
16
Selected Indigenous Saccharomyces cerevisiae Strains as Profitable Strategy to Preserve Typical Traits of Primitivo Wine.
- Published in:
- Fermentation (Basel), 2019, v. 5, n. 4, p. 1, doi. 10.3390/fermentation5040087
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- Publication type:
- Article
17
The Biodiversity of Saccharomyces cerevisiae in Spontaneous Wine Fermentation: The Occurrence and Persistence of Winery-Strains.
- Published in:
- Fermentation (Basel), 2019, v. 5, n. 4, p. 1, doi. 10.3390/fermentation5040086
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- Publication type:
- Article
18
Climate Changes and Food Quality: The Potential of Microbial Activities as Mitigating Strategies in the Wine Sector.
- Published in:
- Fermentation (Basel), 2019, v. 5, n. 4, p. 1, doi. 10.3390/fermentation5040085
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- Publication type:
- Article
19
Xylose-Enriched Ethanol Fermentation Stillage from Sweet Sorghum for Xylitol and Astaxanthin Production.
- Published in:
- Fermentation (Basel), 2019, v. 5, n. 4, p. 1, doi. 10.3390/fermentation5040084
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- Publication type:
- Article