Reprint
Advances in Microbial Fermentation Processes
Edited by
May 2022
220 pages
- ISBN978-3-0365-4009-2 (Hardback)
- ISBN978-3-0365-4010-8 (PDF)
This is a Reprint of the Special Issue Advances in Microbial Fermentation Processes that was published in
Biology & Life Sciences
Chemistry & Materials Science
Computer Science & Mathematics
Engineering
Environmental & Earth Sciences
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.
Format
- Hardback
License and Copyright
© 2022 by the authors; CC BY-NC-ND license
Keywords
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; whole-plant corn silage; bacterial community; succession pattern; fermentation quality; fermentation process; n/a