Advances in Microbial Fermentation Processes

Advances in Microbial Fermentation Processes

This book covedered high-quality contributions (original research articles or review papers) providing a picture on innovations in microbial fermentative processes, including improvements of quality/safety of fermented foods and beverages, production of high added-values products, and valorization/r...

Descripción completa

Detalles Bibliográficos
Otros Autores: Tufariello, Maria (Editor ), Grieco, Francesco (Otro)
Formato: Libro electrónico
Idioma:Inglés
Publicado: Basel MDPI - Multidisciplinary Digital Publishing Institute 2022
Materias:
Technology: general issues
Biotechnology
simultaneous saccharification and cultivation (SSC)
intensive multiple sequential batch cultivation
thermotolerant yeast
Kluyveromyces marxianus
ethanol production
smoking with open fire
PAH
industrial smoking
clavulanic acid
Streptomyces clavuligerus
cell morphology
shear stress
high cell density cultivation (HCDC)
intensive multiple sequential batch (IMSB)
cell cultivation
fed-batch at cell level (FBC)
S. cerevisiae
dextrin
bioreactor
chain elongation
carboxylate platform
medium-chain fatty acids
carboxylic acids
mixed culture fermentation
biocontrol
Bacillus velezensis
volatile organic compounds
vascular wilt pathogens
GABA
Indonesian fermented foods
glutamate decarboxylase
lactic acid bacteria
L. plantarum
feast/famine conditions
industrial-scale bioreactor
metabolomics
metabolic response
penicillin
Penicillium chrysogenum
scale-down
children
double fortification
fermented milk
iron and zinc
stunting
synbiotic
wine
HS-SPME-GC/MS
multivariate statistical analysis
calibration
whole-plant corn silage
bacterial community
fungal community
metabolites
fermentation quality
aerobic stability
succession pattern
fermentation process
Ver en Biblioteca Universitat Ramon Llull:https://discovery.url.edu/permalink/34CSUC_URL/1im36ta/alma991009666910906719
Descripción
Sumario:This book covedered high-quality contributions (original research articles or review papers) providing a picture on innovations in microbial fermentative processes, including improvements of quality/safety of fermented foods and beverages, production of high added-values products, and valorization/recovery of agro-food wastes.
Descripción Física:1 electronic resource (220 p.)
Acceso:Open access

Ejemplares similares