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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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Bibliographic Details
Main Author: Tufariello, Maria
Other Authors: Grieco, Francesco
Format: eBook
Language:English
Published: Basel MDPI - Multidisciplinary Digital Publishing Institute 2022
Subjects:
Cell Cultivation
Mixed Culture Fermentation
Industrial-scale Bioreactor
Multivariate Statistical Analysis
Medium-chain Fatty Acids
Ethanol Production
Iron And Zinc
Bacillus Velezensis
Fermentation Quality
Fermentation Process
Intensive Multiple Sequential Batch Cultivation
Biocontrol
N/a
Calibration
Cell Morphology
Shear Stress
Volatile Organic Compounds
Smoking With Open Fire
Vascular Wilt Pathogens
Indonesian Fermented Foods
Penicillium Chrysogenum
Bioreactor
Aerobic Stability
Whole-plant Corn Silage
Technology: General Issues / Bicssc
Industrial Smoking
Feast/famine Conditions
Biotechnology / Bicssc
Children
Carboxylic Acids
Thermotolerant Yeast
S. Cerevisiae
Hs-spme-gc/ms
Fungal Community
Carboxylate Platform
Succession Pattern
Bacterial Community
Lactic Acid Bacteria
Clavulanic Acid
Stunting
Metabolites
Kluyveromyces Marxianus
Fermented Milk
Gaba
Chain Elongation
Simultaneous Saccharification And Cultivation (ssc)
Synbiotic
Wine
Streptomyces Clavuligerus
Intensive Multiple Sequential Batch (imsb)
Double Fortification
Glutamate Decarboxylase
Fed-batch At Cell Level (fbc)
Penicillin
Scale-down
High Cell Density Cultivation (hcdc)
Dextrin
L. Plantarum
Pah
Metabolomics
Metabolic Response
Online Access:
Collection: Directory of Open Access Books - Collection details see MPG.ReNa
Description
Summary: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.
Item Description:Creative Commons (cc), https://creativecommons.org/licenses/by/4.0/
Physical Description:1 electronic resource (220 p.)
ISBN:9783036540108
9783036540092
books978-3-0365-4010-8

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