Works matching IS 23115637 AND DT 2020 AND VI 6 AND IP 2

Results: 24

Evaluation of Media Components and Process Parameters in a Sensitive and Robust Fed-Batch Syngas Fermentation System with Clostridium ljungdahlii.

Published in:

Fermentation (Basel), 2020, v. 6, n. 2, p. 1, doi. 10.3390/fermentation6020061

By:

Infantes, Alba;
Kugel, Michaela;
Neumann, Anke

Publication type:

Article

Alterations in Yeast Species Composition of Uninoculated Wine Ferments by the Addition of Sulphur Dioxide.

Published in:

Fermentation (Basel), 2020, v. 6, n. 2, p. 1, doi. 10.3390/fermentation6020062

By:

Cuijvers, Kathleen;
Van Den Heuvel, Steven;
Varela, Cristian;
Rullo, Mark;
Solomon, Mark;
Schmidt, Simon;
Borneman, Anthony

Publication type:

Article

Sequential Non-Saccharomyces and Saccharomyces cerevisiae Fermentations to Reduce the Alcohol Content in Wine.

Published in:

Fermentation (Basel), 2020, v. 6, n. 2, p. 1, doi. 10.3390/fermentation6020060

By:

García, Margarita;
Esteve-Zarzoso, Braulio;
Cabellos, Juan Mariano;
Arroyo, Teresa

Publication type:

Article

Production, Characterization, and Industrial Application of Pectinase Enzyme Isolated from Fungal Strains.

Published in:

Fermentation (Basel), 2020, v. 6, n. 2, p. 1, doi. 10.3390/fermentation6020059

By:

K. C., Sudeep;
Upadhyaya, Jitendra;
Joshi, Dev Raj;
Lekhak, Binod;
Chaudhary, Dhiraj Kumar;
Pant, Bhoj Raj;
Bajgai, Tirtha Raj;
Dhital, Rajiv;
Khanal, Santosh;
Koirala, Niranjan;
Raghavan, Vijaya

Publication type:

Article

Global View of Biofuel Butanol and Economics of Its Production by Fermentation from Sweet Sorghum Bagasse, Food Waste, and Yellow Top Presscake: Application of Novel Technologies.

Published in:

Fermentation (Basel), 2020, v. 6, n. 2, p. 1, doi. 10.3390/fermentation6020058

By:

Qureshi, N.;
Lin, X.;
Liu, S.;
Saha, B. C.;
Mariano, A. P.;
Polaina, J.;
Ezeji, T. C.;
Friedl, A.;
Maddox, I. S.;
Klasson, K. T.;
Dien, B. S.;
Singh, V.

Publication type:

Article

Homologous Recombination: A GRAS Yeast Genome Editing Tool.

Published in:

Fermentation (Basel), 2020, v. 6, n. 2, p. 1, doi. 10.3390/fermentation6020057

By:

Bernardi, Beatrice;
Wendland, Jürgen

Publication type:

Article

Beer Aroma and Quality Traits Assessment Using Artificial Intelligence.

Published in:

Fermentation (Basel), 2020, v. 6, n. 2, p. 1, doi. 10.3390/fermentation6020056

By:

Viejo, Claudia Gonzalez;
Fuentes, Sigfredo

Publication type:

Article

PTR-ToF-MS for the Online Monitoring of Alcoholic Fermentation in Wine: Assessment of VOCs Variability Associated with Different Combinations of Saccharomyces/Non-Saccharomyces as a Case-Study.

Published in:

Fermentation (Basel), 2020, v. 6, n. 2, p. 1, doi. 10.3390/fermentation6020055

By:

Berbegal, Carmen;
Khomenko, Iuliia;
Russo, Pasquale;
Spano, Giuseppe;
Fragasso, Mariagiovanna;
Biasioli, Franco;
Capozzi, Vittorio

Publication type:

Article

Non-Saccharomyces Yeasts and Organic Wines Fermentation: Implications on Human Health.

Published in:

Fermentation (Basel), 2020, v. 6, n. 2, p. 1, doi. 10.3390/fermentation6020054

By:

Vilela, Alice

Publication type:

Article

Gluten-Free Brewing: Issues and Perspectives.

Published in:

Fermentation (Basel), 2020, v. 6, n. 2, p. 1, doi. 10.3390/fermentation6020053

By:

Cela, Nazarena;
Condelli, Nicola;
Caruso, Marisa C.;
Perretti, Giuseppe;
Di Cairano, Maria;
Tolve, Roberta;
Galgano, Fernanda

Publication type:

Article

Harnessing the Residual Nutrients in Anaerobic Digestate for Ethanol Fermentation and Digestate Remediation Using Saccharomyces cerevisiae.

Published in:

Fermentation (Basel), 2020, v. 6, n. 2, p. 1, doi. 10.3390/fermentation6020052

By:

Ujor, Victor Chinomso;
Okonkwo, Christopher Chukwudi;
Rush, Brennen Bradley;
McCrea, Grace Ellen;
Ezeji, Thaddeus Chukwuemeka

Publication type:

Article

Fermentative Microbes of Khadi, a Traditional Alcoholic Beverage of Botswana.

Published in:

Fermentation (Basel), 2020, v. 6, n. 2, p. 1, doi. 10.3390/fermentation6020051

By:

Koketso Motlhanka;
Kebaneilwe Lebani;
Teun Boekhout;
Nerve Zhou

Publication type:

Article

Aromatic Potential of Diverse Non-Conventional Yeast Species for Winemaking and Brewing.

Published in:

Fermentation (Basel), 2020, v. 6, n. 2, p. 1, doi. 10.3390/fermentation6020050

By:

Gamero, Amparo;
Dijkstra, Annereinou;
Smit, Bart;
de Jong, Catrienus

Publication type:

Article

Assessing the Oenological Potential of Nakazawaea ishiwadae, Candida railenensis and Debaryomyces hansenii Strains in Mixed-Culture Grape Must Fermentation with Saccharomyces cerevisiae.

Published in:

Fermentation (Basel), 2020, v. 6, n. 2, p. 1, doi. 10.3390/fermentation6020049

By:

van Wyk, Niel;
Pretorius, Isak S.;
von Wallbrunn, Christian

Publication type:

Article

Impact of Genotype, Environment, and Malting Conditions on the Antioxidant Activity and Phenolic Content in US Malting Barley.

Published in:

Fermentation (Basel), 2020, v. 6, n. 2, p. 1, doi. 10.3390/fermentation6020048

By:

Bing Zhou;
Zhao Jin;
Schwarz, Paul;
Yin Li

Publication type:

Article

Food Wastes: Feedstock for Value-Added Products.

Published in:

Fermentation (Basel), 2020, v. 6, n. 2, p. 1, doi. 10.3390/fermentation6020047

By:

Mamma, Diomi

Publication type:

Article

Selenastrum Capricornutum a New Strain of Algae for Biodiesel Production.

Published in:

Fermentation (Basel), 2020, v. 6, n. 2, p. 1, doi. 10.3390/fermentation6020046

By:

Pugliese, Annarita;
Biondi, Lorenzo;
Bartocci, Pietro;
Fantozzi, Francesco

Publication type:

Article

Evaluation of the Growth Kinetics of Lactobacillus Plantarum ATCC 8014 on a Medium Based on Hydrolyzed Bovine Blood Plasma at Laboratory and Bench-Scale Levels and Its Application as a Starter Culture in a Meat Product.

Published in:

Fermentation (Basel), 2020, v. 6, n. 2, p. 1, doi. 10.3390/fermentation6020045

By:

Barragán, Pedro José;
Sánchez, Óscar J.;
Henao-Rojas, Juan C.

Publication type:

Article

Physicochemical, Microbiological and Functional Properties of Camelina Meal Fermented in Solid-State Using Food Grade Aspergillus Fungi.

Published in:

Fermentation (Basel), 2020, v. 6, n. 2, p. 1, doi. 10.3390/fermentation6020044

By:

Olukomaiya, Oladapo Oluwaseye;
Fernando, W. Chrishanthi;
Mereddy, Ram;
Xiuhua Li;
Sultanbawa, Yasmina

Publication type:

Article

Selection of Saccharomyces cerevisiae Starter Strain for Merwah Wine.

Published in:

Fermentation (Basel), 2020, v. 6, n. 2, p. 1, doi. 10.3390/fermentation6020043

By:

Feghali, Nadine;
Bianco, Angela;
Zara, Giacomo;
Tabet, Edouard;
Ghanem, Chantal;
Budroni, Marilena

Publication type:

Article

Valorising Agro-industrial Wastes within the Circular Bioeconomy Concept: the Case of Defatted Rice Bran with Emphasis on Bioconversion Strategies.

Published in:

Fermentation (Basel), 2020, v. 6, n. 2, p. 1, doi. 10.3390/fermentation6020042

By:

Alexandri, Maria;
López-Gómez, José Pablo;
Olszewska-Widdrat, Agata;
Venus, Joachim

Publication type:

Article

Unusual Non-Saccharomyces Yeasts Isolated from Unripened Grapes without Antifungal Treatments.

Published in:

Fermentation (Basel), 2020, v. 6, n. 2, p. 1, doi. 10.3390/fermentation6020041

By:

Mateo, José Juan;
Garcerà, Patricia;
Maicas, Sergi

Publication type:

Article

Dual Extraction of Crustacean and Fungal Chitosan from a Single Mucor circinelloides Fermentation.

Published in:

Fermentation (Basel), 2020, v. 6, n. 2, p. 1, doi. 10.3390/fermentation6020040

By:

Yun Nian Tan;
Pei Pei Lee;
Wei Ning Chen

Publication type:

Article

Bioethanol Production from Food Waste Applying the Multienzyme System Produced On-Site by Fusarium oxysporum F3 and Mixed Microbial Cultures.

Published in:

Fermentation (Basel), 2020, v. 6, n. 2, p. 1, doi. 10.3390/fermentation6020039

By:

Prasoulas, George;
Gentikis, Aggelos;
Konti, Aikaterini;
Kalantzi, Styliani;
Kekos, Dimitris;
Mamma, Diomi

Publication type:

Article