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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| HerausgeberIn: | |
|---|---|
| Sonstige: | |
| Year of Publication: | 2022 |
| Language: | English |
| Physical Description: | 1 electronic resource (220 p.) |
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| 100 | 1 | |a Tufariello, Maria |4 edt | |
| 245 | 1 | 0 | |a Advances in Microbial Fermentation Processes |
| 260 | |a Basel |b MDPI - Multidisciplinary Digital Publishing Institute |c 2022 | ||
| 300 | |a 1 electronic resource (220 p.) | ||
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| 506 | |a Open access |f Unrestricted online access |2 star | ||
| 520 | |a 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. | ||
| 546 | |a English | ||
| 650 | 7 | |a Technology: general issues |2 bicssc | |
| 650 | 7 | |a Biotechnology |2 bicssc | |
| 653 | |a simultaneous saccharification and cultivation (SSC) | ||
| 653 | |a intensive multiple sequential batch cultivation | ||
| 653 | |a thermotolerant yeast | ||
| 653 | |a Kluyveromyces marxianus | ||
| 653 | |a ethanol production | ||
| 653 | |a smoking with open fire | ||
| 653 | |a PAH | ||
| 653 | |a industrial smoking | ||
| 653 | |a clavulanic acid | ||
| 653 | |a Streptomyces clavuligerus | ||
| 653 | |a cell morphology | ||
| 653 | |a shear stress | ||
| 653 | |a high cell density cultivation (HCDC) | ||
| 653 | |a intensive multiple sequential batch (IMSB) | ||
| 653 | |a cell cultivation | ||
| 653 | |a fed-batch at cell level (FBC) | ||
| 653 | |a S. cerevisiae | ||
| 653 | |a dextrin | ||
| 653 | |a bioreactor | ||
| 653 | |a chain elongation | ||
| 653 | |a carboxylate platform | ||
| 653 | |a medium-chain fatty acids | ||
| 653 | |a carboxylic acids | ||
| 653 | |a mixed culture fermentation | ||
| 653 | |a biocontrol | ||
| 653 | |a Bacillus velezensis | ||
| 653 | |a volatile organic compounds | ||
| 653 | |a vascular wilt pathogens | ||
| 653 | |a GABA | ||
| 653 | |a Indonesian fermented foods | ||
| 653 | |a glutamate decarboxylase | ||
| 653 | |a lactic acid bacteria | ||
| 653 | |a L. plantarum | ||
| 653 | |a feast/famine conditions | ||
| 653 | |a industrial-scale bioreactor | ||
| 653 | |a metabolomics | ||
| 653 | |a metabolic response | ||
| 653 | |a penicillin | ||
| 653 | |a Penicillium chrysogenum | ||
| 653 | |a scale-down | ||
| 653 | |a children | ||
| 653 | |a double fortification | ||
| 653 | |a fermented milk | ||
| 653 | |a iron and zinc | ||
| 653 | |a stunting | ||
| 653 | |a synbiotic | ||
| 653 | |a wine | ||
| 653 | |a HS-SPME-GC/MS | ||
| 653 | |a multivariate statistical analysis | ||
| 653 | |a calibration | ||
| 653 | |a whole-plant corn silage | ||
| 653 | |a bacterial community | ||
| 653 | |a fungal community | ||
| 653 | |a metabolites | ||
| 653 | |a fermentation quality | ||
| 653 | |a aerobic stability | ||
| 653 | |a succession pattern | ||
| 653 | |a fermentation process | ||
| 776 | |z 3-0365-4009-1 | ||
| 776 | |z 3-0365-4010-5 | ||
| 700 | 1 | |a Grieco, Francesco |4 edt | |
| 700 | 1 | |a Tufariello, Maria |4 oth | |
| 700 | 1 | |a Grieco, Francesco |4 oth | |
| 906 | |a BOOK | ||
| ADM | |b 2023-12-15 05:42:59 Europe/Vienna |f system |c marc21 |a 2022-07-02 22:45:44 Europe/Vienna |g false | ||
| AVE | |i DOAB Directory of Open Access Books |P DOAB Directory of Open Access Books |x https://eu02.alma.exlibrisgroup.com/view/uresolver/43ACC_OEAW/openurl?u.ignore_date_coverage=true&portfolio_pid=5337649110004498&Force_direct=true |Z 5337649110004498 |b Available |8 5337649110004498 | ||