Works matching IS 23115637 AND DT 2024 AND VI 10 AND IP 4
Results: 49
Evaluation of the Bio-Protective Effect of Native Candida Yeasts on Sauvignon Blanc Wines.
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- Fermentation (Basel), 2024, v. 10, n. 4, p. 223, doi. 10.3390/fermentation10040223
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- Article
LAB Antagonistic Activities and Their Significance in Food Biotechnology: Molecular Mechanisms, Food Targets, and Other Related Traits of Interest.
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- Fermentation (Basel), 2024, v. 10, n. 4, p. 222, doi. 10.3390/fermentation10040222
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- Article
Production and Characterization of Downgraded Maple Syrup-Based Synbiotic Containing Bacillus velezensis FZB42 for Animal Nutrition.
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- Fermentation (Basel), 2024, v. 10, n. 4, p. 221, doi. 10.3390/fermentation10040221
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- Article
Photoautotrophic Production of Docosahexaenoic Acid- and Eicosapentaenoic Acid-Enriched Biomass by Co-Culturing Golden-Brown and Green Microalgae.
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- Fermentation (Basel), 2024, v. 10, n. 4, p. 220, doi. 10.3390/fermentation10040220
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- Article
Bioremediation with an Alkali-Tolerant Yeast of Wastewater (Nejayote) Derived from the Nixtamalization of Maize.
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- Fermentation (Basel), 2024, v. 10, n. 4, p. 219, doi. 10.3390/fermentation10040219
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- Article
Biocontrol and Enzymatic Activity of Non- Saccharomyces Wine Yeasts: Improvements in Winemaking.
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- Fermentation (Basel), 2024, v. 10, n. 4, p. 218, doi. 10.3390/fermentation10040218
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- Article
Biohydrogen, Volatile Fatty Acids, and Biomethane from Mezcal Vinasses—A Dark Fermentation Process Evaluation.
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- Fermentation (Basel), 2024, v. 10, n. 4, p. 217, doi. 10.3390/fermentation10040217
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- Article
Differences in the Behavior of Anthocyanin Coloration in Wines Made from Vitis vinifera and Non- vinifera Grapes.
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- Fermentation (Basel), 2024, v. 10, n. 4, p. 216, doi. 10.3390/fermentation10040216
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- Article
Influence of Fermented Mulberry Leaves as an Alternative Animal Feed Source on Product Performance and Gut Microbiome in Pigs.
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- Fermentation (Basel), 2024, v. 10, n. 4, p. 215, doi. 10.3390/fermentation10040215
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- Article
The Fermentation Quality, Antioxidant Activity, and Bacterial Community of Mulberry Leaf Silage with Pediococcus , Bacillus , and Wheat Bran.
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- Fermentation (Basel), 2024, v. 10, n. 4, p. 214, doi. 10.3390/fermentation10040214
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- Article
Specific Organic Loading Rate Control for Improving Fermentative Hydrogen Production.
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- Fermentation (Basel), 2024, v. 10, n. 4, p. 213, doi. 10.3390/fermentation10040213
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- Article
The Impact of Microbial Activity on the Chemical Composition and Aroma Profile of Traditional Sparkling Wines.
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- Fermentation (Basel), 2024, v. 10, n. 4, p. 212, doi. 10.3390/fermentation10040212
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- Article
Metabolic Engineering for Efficient Synthesis of Patchoulol in Saccharomyces cerevisiae.
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- Fermentation (Basel), 2024, v. 10, n. 4, p. 211, doi. 10.3390/fermentation10040211
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- Article
Sulfite Management during Vinification and Impact on the Flavor of Solaris Wine.
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- Fermentation (Basel), 2024, v. 10, n. 4, p. 210, doi. 10.3390/fermentation10040210
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- Article
Novel Lactic Acid Bacteria Strains from Regional Peppers with Health-Promoting Potential.
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- Fermentation (Basel), 2024, v. 10, n. 4, p. 209, doi. 10.3390/fermentation10040209
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- Article
Efficient Secretory Expression for Mammalian Hemoglobins in Pichia pastoris.
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- Fermentation (Basel), 2024, v. 10, n. 4, p. 208, doi. 10.3390/fermentation10040208
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- Article
Exploring the Intestinal Microbial Community of Lantang Pigs through Metagenome-Assembled Genomes and Carbohydrate Degradation Genes.
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- Fermentation (Basel), 2024, v. 10, n. 4, p. 207, doi. 10.3390/fermentation10040207
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- Article
A Study of Condensates Collected during the Fermentation of Grape Must.
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- Fermentation (Basel), 2024, v. 10, n. 4, p. 206, doi. 10.3390/fermentation10040206
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- Article
Effect of Total Mixed Ration on Growth Performance, Rumen Fermentation, Nutrient Digestion, and Rumen Microbiome in Angus Beef Cattle during the Growing and Fattening Phases.
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- Fermentation (Basel), 2024, v. 10, n. 4, p. 205, doi. 10.3390/fermentation10040205
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- Article
Effect of Chemical and Microbial Additives on Fermentation Profile, Chemical Composition, and Microbial Populations of Whole-Plant Soybean Silage.
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- Fermentation (Basel), 2024, v. 10, n. 4, p. 204, doi. 10.3390/fermentation10040204
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- Article
Investigation of Crypthecodinium cohnii High-Cell-Density Fed-Batch Cultivations.
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- Fermentation (Basel), 2024, v. 10, n. 4, p. 203, doi. 10.3390/fermentation10040203
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- Article
Continuous Secretion of Human Epidermal Growth Factor Based on Escherichia coli Biofilm.
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- Fermentation (Basel), 2024, v. 10, n. 4, p. 202, doi. 10.3390/fermentation10040202
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- Article
Ordered Changes in Methane Production Performance and Metabolic Pathway Transition of Methanogenic Archaea under Gradually Increasing Sodium Propionate Stress Intensity.
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- Fermentation (Basel), 2024, v. 10, n. 4, p. 201, doi. 10.3390/fermentation10040201
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- Article
Aged to Perfection: The Scientific Symphony behind Port Wine, Vinegar, and Acetic Acid Bacteria.
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- Fermentation (Basel), 2024, v. 10, n. 4, p. 200, doi. 10.3390/fermentation10040200
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- Article
Anti-Anemic and Anti-Dyspepsia Potential of Yogurt with Carao (Cassia grandis) in Rat Model.
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- Fermentation (Basel), 2024, v. 10, n. 4, p. 199, doi. 10.3390/fermentation10040199
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- Article
The Production of Bioactive Hydroxytyrosol in Fermented Beverages: The Role of Must Composition and a Genetically Modified Yeast Strain.
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- Fermentation (Basel), 2024, v. 10, n. 4, p. 198, doi. 10.3390/fermentation10040198
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- Article
Eriobotrya japonica Fermentation with Plant-Derived Lactiplantibacillus plantarum MSC-5T Ameliorates Antioxidant Activity in HEK293 Cells.
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- Fermentation (Basel), 2024, v. 10, n. 4, p. 197, doi. 10.3390/fermentation10040197
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- Article
Lactic Acid Bacteria Isolation from Üçburun Peppers and Comparison of the Different Production Process for Pickled Pepper.
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- Fermentation (Basel), 2024, v. 10, n. 4, p. 196, doi. 10.3390/fermentation10040196
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- Article
Revolutionizing Renewable Resources: Cutting-Edge Trends and Future Prospects in the Valorization of Oligosaccharides.
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- Fermentation (Basel), 2024, v. 10, n. 4, p. 195, doi. 10.3390/fermentation10040195
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- Article
Ethanol Production from a Mixture of Waste Tissue Paper and Food Waste through Saccharification and Mixed-Culture Fermentation.
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- Fermentation (Basel), 2024, v. 10, n. 4, p. 194, doi. 10.3390/fermentation10040194
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- Article
Electron Beam on Fermentation Medium as an Alternative Disinfection Method for Ethanol Distilleries: A Comprehensive Review.
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- Fermentation (Basel), 2024, v. 10, n. 4, p. 193, doi. 10.3390/fermentation10040193
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- Article
Improving the Quality and Flavor of Monascus Rice Wine Brewed by Pure Culture Using the Addition of Trichosanthis Fructus.
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- Fermentation (Basel), 2024, v. 10, n. 4, p. 192, doi. 10.3390/fermentation10040192
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- Article
Aroma Features of Hanseniaspora vineae Hv205 Wines in Sequential and Co-Inoculation Strategies.
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- Fermentation (Basel), 2024, v. 10, n. 4, p. 191, doi. 10.3390/fermentation10040191
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- Article
Current Advances in Carotenoid Production by Rhodotorula sp.
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- Fermentation (Basel), 2024, v. 10, n. 4, p. 190, doi. 10.3390/fermentation10040190
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- Article
Fourier Transform Infrared Spectroscopy Tracking of Fermentation of Oat and Pea Bases for Yoghurt-Type Products.
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- Fermentation (Basel), 2024, v. 10, n. 4, p. 189, doi. 10.3390/fermentation10040189
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- Article
Preparation, Purification, Characterization and Antioxidant Activity of Rice Bran Fermentation Broth with Hypsizigus marmoreus.
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- Fermentation (Basel), 2024, v. 10, n. 4, p. 188, doi. 10.3390/fermentation10040188
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- Article
Enhancing the Fermentation Process in Biogas Production from Animal and Plant Waste Substrates in the Southeastern Region of Bulgaria.
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- Fermentation (Basel), 2024, v. 10, n. 4, p. 187, doi. 10.3390/fermentation10040187
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- Article
The Microbial Community of Natural Whey Starter: Why Is It a Driver for the Production of the Most Famous Italian Long-Ripened Cheeses?
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- Fermentation (Basel), 2024, v. 10, n. 4, p. 186, doi. 10.3390/fermentation10040186
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- Article
Metagenomic/Metaproteomic Investigation of the Microbiota in Dongbei Suaicai, a Traditional Fermented Chinese Cabbage.
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- Fermentation (Basel), 2024, v. 10, n. 4, p. 185, doi. 10.3390/fermentation10040185
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- Article
Assessment of Sequential Yeast Inoculation for Blackcurrant Wine Fermentation.
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- Fermentation (Basel), 2024, v. 10, n. 4, p. 184, doi. 10.3390/fermentation10040184
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- Article
Yeast Bioflavoring in Beer: Complexity Decoded and Built up Again.
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- Fermentation (Basel), 2024, v. 10, n. 4, p. 183, doi. 10.3390/fermentation10040183
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- Article
Correction: Mu et al. Effect of Inoculation with Lacticaseibacillus casei and Staphylococcus carnosus on the Quality of Squid (Dosidicus gigas) Surimi Sausage. Fermentation 2023, 9 , 794.
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- 2024
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- Correction Notice
Biotechnological Processing of Sugarcane Bagasse through Solid-State Fermentation with White Rot Fungi into Nutritionally Rich and Digestible Ruminant Feed.
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- Fermentation (Basel), 2024, v. 10, n. 4, p. 181, doi. 10.3390/fermentation10040181
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- Article
Transcriptional Analysis of Mixed-Culture Fermentation of Lachancea thermotolerans and Saccharomyces cerevisiae for Natural Fruity Sour Beer.
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- Fermentation (Basel), 2024, v. 10, n. 4, p. 180, doi. 10.3390/fermentation10040180
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- Article
Mechanism and Effect of Amino Acids on Lactic Acid Production in Acidic Fermentation of Food Waste.
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- Fermentation (Basel), 2024, v. 10, n. 4, p. 179, doi. 10.3390/fermentation10040179
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- Article
Valorization of Sugarcane Vinasse and Crude Glycerol for Single-Cell Oils Production by Rhodotorula glutinis R4: A Preliminary Approach to the Integration of Biofuels Industries for Sustainable Biodiesel Feedstock.
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- Fermentation (Basel), 2024, v. 10, n. 4, p. 178, doi. 10.3390/fermentation10040178
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- Article
Impact of Pure, Co-, and Sequential Fermentations with Hanseniaspora sp. and Saccharomyces cerevisiae on the Volatile Compounds of Ciders.
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- Fermentation (Basel), 2024, v. 10, n. 4, p. 177, doi. 10.3390/fermentation10040177
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- Article
Comparative Genomic Analysis of the Mutant Rhodotorula mucilaginosa JH-R23 Provides Insight into the High-Yield Carotenoid Mechanism.
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- Fermentation (Basel), 2024, v. 10, n. 4, p. 176, doi. 10.3390/fermentation10040176
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- Article
Multi-Omics Analysis of the Co-Regulation of Wood Alcohol Accumulation in Baijiu Fermentation.
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- Fermentation (Basel), 2024, v. 10, n. 4, p. 175, doi. 10.3390/fermentation10040175
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- Article