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Advances in Microbial Fermentation Processes
| Advances in Microbial Fermentation Processes |
| Autore | Tufariello Maria |
| Pubbl/distr/stampa | Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 |
| Descrizione fisica | 1 electronic resource (220 p.) |
| Soggetto topico |
Technology: general issues
Biotechnology |
| Soggetto non controllato |
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 succession pattern fermentation process |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910576875703321 |
Tufariello Maria
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| Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Biogenic Amines and Food Safety
| Biogenic Amines and Food Safety |
| Autore | Martuscelli Maria |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica | 1 electronic resource (210 p.) |
| Soggetto topico | Research & information: general |
| Soggetto non controllato |
cocoa nibs
roasting bioactive amines polyphenols volatile organic compounds geographical areas biogenic amines L. plantarum amines oxidase Chinese rice wine industrial fermentation nigiri sushi polycyclic aromatic hydrocarbons histamine household smoker unit kimchi Jeotgal Aekjeot Myeolchi-jeot Myeolchi-aekjeot recommended limits occurrence reduction starter cultures biogenic amine maesil amino acids soaking fermentation temperature Cambodian fermented foods microbial characteristics food quality food safety microbiota Cheonggukjang Enterococcus faecium tyramine fermentation temperature fermentation duration tyrosine decarboxylase gene (tdc) proteolysis dry fermented sausage casing volatile compounds texture low temperature dried milkfish hygienic quality brine-salting biogenic amines (BAs) fermented foods chemometrics multivariate (MV) statistical analysis liquid chromatographic triple quadrupole mass spectrometric (LC-MS/MS) analysis public health lipid peroxidation antioxidants |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557350703321 |
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Martuscelli Maria
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| Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||