Advances in Microbial Fermentation Processes

• Autore: Tufariello Maria
• Pubblicazione: 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
• Persona (resp. second.): GriecoFrancesco; TufarielloMaria
• Sommario/riassunto: 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.
• Titolo autorizzato: Advances in Microbial Fermentation Processes
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910576875703321
• Lo trovi qui: Univ. Federico II