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...

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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