Works matching IS 23115637 AND DT 2022 AND VI 8 AND IP 3
Results: 37
Characteristics and Anaerobic Co-Digestion of Press Water from Wood Fuel Preparation and Digested Sewage Sludge.
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- Fermentation (Basel), 2022, v. 8, n. 3, p. 37, doi. 10.3390/fermentation8010037
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The Influence of Traditional and Immobilized Yeast on the Amino-Acid Content of Sparkling Wine.
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- Fermentation (Basel), 2022, v. 8, n. 3, p. 36, doi. 10.3390/fermentation8010036
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Kocuria Strains from Unique Radon Spring Water from Jachymov Spa.
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- Fermentation (Basel), 2022, v. 8, n. 3, p. 35, doi. 10.3390/fermentation8010035
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Antioxidant Effect via Bioconversion of Isoflavonoid in Astragalus membranaceus Fermented by Lact iplantibacillus plantarum MG5276 In Vitro and In Vivo.
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- Fermentation (Basel), 2022, v. 8, n. 3, p. 34, doi. 10.3390/fermentation8010034
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Metabolomics-Driven Elucidation of Interactions between Saccharomyces cerevisiae and Lactobacillus panis from Chinese Baijiu Fermentation Microbiome.
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- Fermentation (Basel), 2022, v. 8, n. 3, p. 33, doi. 10.3390/fermentation8010033
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Improvement of Texture, Nutritional Qualities, and Consumers' Perceptions of Sorghum-Based Sourdough Bread Made with Pediococcus pentosaceus and Weissella confusa Strains.
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- Fermentation (Basel), 2022, v. 8, n. 3, p. 32, doi. 10.3390/fermentation8010032
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New Malolactic Bacteria Strains Isolated from Wine Microbiota: Characterization and Technological Properties.
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- Fermentation (Basel), 2022, v. 8, n. 3, p. 31, doi. 10.3390/fermentation8010031
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Addition of Lactic Acid Bacteria Can Promote the Quality and Feeding Value of Broussonetia papyrifera (Paper Mulberry) Silage.
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- Fermentation (Basel), 2022, v. 8, n. 3, p. 25, doi. 10.3390/fermentation8010025
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Antioxidant Activity and Probiotic Properties of Lactic Acid Bacteria.
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- Fermentation (Basel), 2022, v. 8, n. 3, p. 29, doi. 10.3390/fermentation8010029
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Anaerobic Digestion, Codigestion of Food Waste, and Chicken Dung: Correlation of Kinetic Parameters with Digester Performance and On-Farm Electrical Energy Generation Potential.
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- Fermentation (Basel), 2022, v. 8, n. 3, p. 28, doi. 10.3390/fermentation8010028
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Difficulties Associated with Small-Scale Production of Carbonic Maceration Wines.
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- Fermentation (Basel), 2022, v. 8, n. 3, p. 27, doi. 10.3390/fermentation8010027
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Immobilization of Aspergillus oryzae DSM 1863 for l-Malic Acid Production.
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- Fermentation (Basel), 2022, v. 8, n. 3, p. 26, doi. 10.3390/fermentation8010026
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Aroma Perception of Rose Oxide, Linalool and α-Terpineol Combinations in Gewürztraminer Wine.
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- Fermentation (Basel), 2022, v. 8, n. 3, p. 30, doi. 10.3390/fermentation8010030
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Effect of Lactobacillus plantarum Inoculation on Chemical Composition, Fermentation, and Bacterial Community Composition of Ensiled Sweet Corn Whole Plant or Stover.
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- Fermentation (Basel), 2022, v. 8, n. 3, p. 24, doi. 10.3390/fermentation8010024
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Palm Oil Mill Effluent for Lipid Production by the Diatom Thalassiosira pseudonana.
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- Fermentation (Basel), 2022, v. 8, n. 3, p. 23, doi. 10.3390/fermentation8010023
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Functional Characterization of Transporters for L-Aspartate in Bacillus licheniformis.
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- Fermentation (Basel), 2022, v. 8, n. 3, p. 22, doi. 10.3390/fermentation8010022
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Waste Apple Pomace Conversion to Acrylic Acid: Economic and Potential Environmental Impact Assessments.
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- Fermentation (Basel), 2022, v. 8, n. 3, p. 21, doi. 10.3390/fermentation8010021
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Assessment of the Microbiological Quality and Biochemical Parameters of Traditional Hard Xinotyri Cheese Made from Raw or Pasteurized Goat Milk.
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- Fermentation (Basel), 2022, v. 8, n. 3, p. 20, doi. 10.3390/fermentation8010020
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Control of Multidrug-Resistant Pathogenic Staphylococci Associated with Vaginal Infection Using Biosurfactants Derived from Potential Probiotic Bacillus Strain.
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- Fermentation (Basel), 2022, v. 8, n. 3, p. 19, doi. 10.3390/fermentation8010019
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Supplementing Glycerol to Inoculum Induces Changes in pH, SCFA Profiles, and Microbiota Composition in In-Vitro Batch Fermentation.
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- Fermentation (Basel), 2022, v. 8, n. 3, p. 18, doi. 10.3390/fermentation8010018
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Purification and Characterization of Strong Simultaneous Enzyme Production of Protease and α-Amylase from an Extremophile- Bacillus sp. FW2 and Its Possibility in Food Waste Degradation.
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- Fermentation (Basel), 2022, v. 8, n. 3, p. 12, doi. 10.3390/fermentation8010012
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Optimization of Propagation Medium for Enhanced Polyhydroxyalkanoate Production by Pseudomonas oleovorans †.
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- Fermentation (Basel), 2022, v. 8, n. 3, p. 16, doi. 10.3390/fermentation8010016
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Performance Evaluation of Pressurized Anaerobic Digestion (PDA) of Raw Compost Leachate.
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- Fermentation (Basel), 2022, v. 8, n. 3, p. 15, doi. 10.3390/fermentation8010015
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The Interactions among Isolates of Lactiplantibacillus plantarum and Dairy Yeast Contaminants: Towards Biocontrol Applications.
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- Fermentation (Basel), 2022, v. 8, n. 3, p. 14, doi. 10.3390/fermentation8010014
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Mathematical Modelling of Bioethanol Production from Raw Sugar Beet Cossettes in a Horizontal Rotating Tubular Bioreactor.
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- Fermentation (Basel), 2022, v. 8, n. 3, p. 13, doi. 10.3390/fermentation8010013
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Kinetic Study of Fungal Growth of Several Tanninolytic Strains Using Coffee Pulp Procyanidins.
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- Fermentation (Basel), 2022, v. 8, n. 3, p. 17, doi. 10.3390/fermentation8010017
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Fermentation Condition and Quality Evaluation of Pineapple Fruit Wine.
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- Fermentation (Basel), 2022, v. 8, n. 3, p. 11, doi. 10.3390/fermentation8010011
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Bacterial and Fungal Microbiota of Guinea Grass Silage Shows Various Levels of Acetic Acid Fermentation.
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- Fermentation (Basel), 2022, v. 8, n. 3, p. 10, doi. 10.3390/fermentation8010010
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Exploitation of Yeasts with Probiotic Traits for Kefir Production: Effectiveness of the Microbial Consortium.
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- Fermentation (Basel), 2022, v. 8, n. 3, p. 9, doi. 10.3390/fermentation8010009
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Mitragyna speciosa Korth Leaves Supplementation on Feed Utilization, Rumen Fermentation Efficiency, Microbial Population, and Methane Production In Vitro.
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- Fermentation (Basel), 2022, v. 8, n. 3, p. 8, doi. 10.3390/fermentation8010008
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Highly Stable, Cold-Active Aldehyde Dehydrogenase from the Marine Antarctic Flavobacterium sp. PL002.
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- Fermentation (Basel), 2022, v. 8, n. 3, p. 7, doi. 10.3390/fermentation8010007
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Advancements in the Use of Fermented Fruit Juices by Lactic Acid Bacteria as Functional Foods: Prospects and Challenges of Lactiplantibacillus (Lpb.) plantarum subsp. plantarum Application.
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- Fermentation (Basel), 2022, v. 8, n. 3, p. 6, doi. 10.3390/fermentation8010006
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Incorporation of Sukkari Date in Probiotic-Enriched Fermented Camel Milk Improves the Nutritional, Physicochemical, and Organoleptical Characteristics.
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- Fermentation (Basel), 2022, v. 8, n. 3, p. 5, doi. 10.3390/fermentation8010005
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Growth Performance, Nutrient Digestibility, Blood Profiles, and Gut Integrity of Growing Pigs Fed Pickled Fish Residue with Decreased Salt Content.
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- Fermentation (Basel), 2022, v. 8, n. 3, p. 3, doi. 10.3390/fermentation8010003
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Screening and Identification of Yeasts from Fruits and Their Coculture for Cider Production.
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- Fermentation (Basel), 2022, v. 8, n. 3, p. 1, doi. 10.3390/fermentation8010001
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- Article
Effects of Selenium Supplementation on Rumen Microbiota, Rumen Fermentation, and Apparent Nutrient Digestibility of Ruminant Animals: A Review.
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- Fermentation (Basel), 2022, v. 8, n. 3, p. 4, doi. 10.3390/fermentation8010004
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Saccharomyces cerevisiae Dehydrated Culture Modulates Fecal Microbiota and Improves Innate Immunity of Adult Dogs.
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- Fermentation (Basel), 2022, v. 8, n. 3, p. 2, doi. 10.3390/fermentation8010002
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