LEADER 00987nam--2200361---450- 001 990003046010203316 005 20080111125158.0 035 $a000304601 035 $aUSA01000304601 035 $a(ALEPH)000304601USA01 035 $a000304601 100 $a20080111d1979----km-y0itay50------ba 101 $afre 102 $aIT 105 $a||||||||001yy 200 1 $aRecherches sur le dieu Pan$fPhilippe Borgeaud 210 $aRome$cInstitut suisse de Rome$d1979 215 $a285 p$d24 cm 225 2 $aBibliotheca Helvetica Romana$v17 410 0$12001$aBibliotheca Helvetica Romana$v17 454 1$12001 461 1$1001-------$12001 600 0 $aPan 676 $a292.211 700 1$aBORGEAUD,$bPhilippe$0183825 801 0$aIT$bsalbc$gISBD 912 $a990003046010203316 951 $aI AR BOR 1$b1247 DBC$cI AR 959 $aBK 969 $aDBC 979 $aDBC$b90$c20080111$lUSA01$h1251 996 $aRecherches sur le dieu Pan$9266270 997 $aUNISA LEADER 03622nam 2201093z- 450 001 9910576875703321 005 20220621 035 $a(CKB)5720000000008418 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/84524 035 $a(oapen)doab84524 035 $a(EXLCZ)995720000000008418 100 $a20202206d2022 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aAdvances in Microbial Fermentation Processes 210 $aBasel$cMDPI - Multidisciplinary Digital Publishing Institute$d2022 215 $a1 online resource (220 p.) 311 08$a3-0365-4009-1 311 08$a3-0365-4010-5 330 $aThis 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. 606 $aBiotechnology$2bicssc 606 $aTechnology: general issues$2bicssc 610 $aaerobic stability 610 $aBacillus velezensis 610 $abacterial community 610 $abiocontrol 610 $abioreactor 610 $acalibration 610 $acarboxylate platform 610 $acarboxylic acids 610 $acell cultivation 610 $acell morphology 610 $achain elongation 610 $achildren 610 $aclavulanic acid 610 $adextrin 610 $adouble fortification 610 $aethanol production 610 $afeast/famine conditions 610 $afed-batch at cell level (FBC) 610 $afermentation process 610 $afermentation quality 610 $afermented milk 610 $afungal community 610 $aGABA 610 $aglutamate decarboxylase 610 $ahigh cell density cultivation (HCDC) 610 $aHS-SPME-GC/MS 610 $aIndonesian fermented foods 610 $aindustrial smoking 610 $aindustrial-scale bioreactor 610 $aintensive multiple sequential batch (IMSB) 610 $aintensive multiple sequential batch cultivation 610 $airon and zinc 610 $aKluyveromyces marxianus 610 $aL. plantarum 610 $alactic acid bacteria 610 $amedium-chain fatty acids 610 $ametabolic response 610 $ametabolites 610 $ametabolomics 610 $amixed culture fermentation 610 $amultivariate statistical analysis 610 $an/a 610 $aPAH 610 $apenicillin 610 $aPenicillium chrysogenum 610 $aS. cerevisiae 610 $ascale-down 610 $ashear stress 610 $asimultaneous saccharification and cultivation (SSC) 610 $asmoking with open fire 610 $aStreptomyces clavuligerus 610 $astunting 610 $asuccession pattern 610 $asynbiotic 610 $athermotolerant yeast 610 $avascular wilt pathogens 610 $avolatile organic compounds 610 $awhole-plant corn silage 610 $awine 615 7$aBiotechnology 615 7$aTechnology: general issues 700 $aTufariello$b Maria$4edt$01291008 702 $aGrieco$b Francesco$4edt 702 $aTufariello$b Maria$4oth 702 $aGrieco$b Francesco$4oth 906 $aBOOK 912 $a9910576875703321 996 $aAdvances in Microbial Fermentation Processes$93021747 997 $aUNINA