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...
I tiakina i:
| Ētahi atu kaituhi: | , |
|---|---|
| Hōputu: | Tāhiko Wāhanga pukapuka |
| Reo: | Ingarihi |
| I whakaputaina: |
Basel
MDPI - Multidisciplinary Digital Publishing Institute
2022
|
| Ngā marau: | |
| Urunga tuihono: | DOAB: download the publication DOAB: description of the publication |
| Ngā Tūtohu: |
Tāpirihia he Tūtohu
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
|
MARC
| LEADER | 00000naaaa2200000uu 4500 | ||
|---|---|---|---|
| 001 | doab_20_500_12854_84524 | ||
| 005 | 20220621 | ||
| 003 | oapen | ||
| 006 | m o d | ||
| 007 | cr|mn|---annan | ||
| 008 | 20220621s2022 xx |||||o ||| 0|eng d | ||
| 020 | |a books978-3-0365-4010-8 | ||
| 020 | |a 9783036540092 | ||
| 020 | |a 9783036540108 | ||
| 040 | |a oapen |c oapen | ||
| 024 | 7 | |a 10.3390/books978-3-0365-4010-8 |c doi | |
| 041 | 0 | |a eng | |
| 042 | |a dc | ||
| 072 | 7 | |a TB |2 bicssc | |
| 072 | 7 | |a TCB |2 bicssc | |
| 100 | 1 | |a Tufariello, Maria |4 edt | |
| 700 | 1 | |a Grieco, Francesco |4 edt | |
| 700 | 1 | |a Tufariello, Maria |4 oth | |
| 700 | 1 | |a Grieco, Francesco |4 oth | |
| 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.) | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 506 | 0 | |a Open Access |2 star |f Unrestricted online access | |
| 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. | ||
| 540 | |a Creative Commons |f https://creativecommons.org/licenses/by/4.0/ |2 cc |4 https://creativecommons.org/licenses/by/4.0/ | ||
| 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 | ||
| 653 | |a n/a | ||
| 856 | 4 | 0 | |a www.oapen.org |u https://mdpi.com/books/pdfview/book/5508 |7 0 |z DOAB: download the publication |
| 856 | 4 | 0 | |a www.oapen.org |u https://directory.doabooks.org/handle/20.500.12854/84524 |7 0 |z DOAB: description of the publication |