Статті в журналах з теми "Mixed culture fermentations"
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Sieuwerts, Sander, Douwe Molenaar, Sacha A. F. T. van Hijum, Marke Beerthuyzen, Marc J. A. Stevens, Patrick W. M. Janssen, Colin J. Ingham, Frank A. M. de Bok, Willem M. de Vos, and Johan E. T. van Hylckama Vlieg. "Mixed-Culture Transcriptome Analysis Reveals the Molecular Basis of Mixed-Culture Growth in Streptococcus thermophilus and Lactobacillus bulgaricus." Applied and Environmental Microbiology 76, no. 23 (October 1, 2010): 7775–84. http://dx.doi.org/10.1128/aem.01122-10.
Повний текст джерелаFreer, S. N., and R. E. Wing. "Fermentation of cellodextrins to ethanol using mixed-culture fermentations." Biotechnology and Bioengineering 27, no. 7 (July 1985): 1085–88. http://dx.doi.org/10.1002/bit.260270726.
Повний текст джерелаAlberico, Grazia, Angela Capece, Gianluigi Mauriello, Rocchina Pietrafesa, Gabriella Siesto, Teresa Garde-Cerdán, Diamante Maresca, Raffaele Romano, and Patrizia Romano. "Influence of Microencapsulation on Fermentative Behavior of Hanseniaspora osmophila in Wine Mixed Starter Fermentation." Fermentation 7, no. 3 (July 13, 2021): 112. http://dx.doi.org/10.3390/fermentation7030112.
Повний текст джерелаde Bok, Frank A. M., Patrick W. M. Janssen, Jumamurat R. Bayjanov, Sander Sieuwerts, Arjen Lommen, Johan E. T. van Hylckama Vlieg, and Douwe Molenaar. "Volatile Compound Fingerprinting of Mixed-Culture Fermentations." Applied and Environmental Microbiology 77, no. 17 (July 8, 2011): 6233–39. http://dx.doi.org/10.1128/aem.00352-11.
Повний текст джерелаAntonov, E., I. Schlembach, E. Herweg, L. Regestein, J. Büchs, and M. A. Agler-Rosenbaum. "Method Development for Cellulosic Mixed-Culture Fermentations." Chemie Ingenieur Technik 86, no. 9 (August 28, 2014): 1498. http://dx.doi.org/10.1002/cite.201450145.
Повний текст джерелаCanonico, Laura, Edoardo Galli, Enrico Ciani, Francesca Comitini, and Maurizio Ciani. "Exploitation of Three Non-Conventional Yeast Species in the Brewing Process." Microorganisms 7, no. 1 (January 8, 2019): 11. http://dx.doi.org/10.3390/microorganisms7010011.
Повний текст джерелаNout, M. J. R. "Fungal interactions in food fermentations." Canadian Journal of Botany 73, S1 (December 31, 1995): 1291–300. http://dx.doi.org/10.1139/b95-390.
Повний текст джерелаWu, Qun, Jie Ling, and Yan Xu. "Starter Culture Selection for Making Chinese Sesame-Flavored Liquor Based on Microbial Metabolic Activity in Mixed-Culture Fermentation." Applied and Environmental Microbiology 80, no. 14 (May 9, 2014): 4450–59. http://dx.doi.org/10.1128/aem.00905-14.
Повний текст джерелаFIELDS, M. L., A. AL-SHOSHAN, and Y. POOSIRI. "Mixed Culture Fermentations To Improve Nutritional Value of Corn Meal1." Journal of Food Protection 51, no. 11 (November 1, 1988): 866–68. http://dx.doi.org/10.4315/0362-028x-51.11.866.
Повний текст джерелаFrantzen, Cyril Alexander, and Helge Holo. "Unprecedented Diversity of Lactococcal Group 936 Bacteriophages Revealed by Amplicon Sequencing of the Portal Protein Gene." Viruses 11, no. 5 (May 16, 2019): 443. http://dx.doi.org/10.3390/v11050443.
Повний текст джерелаRodríguez, Jorge, Robbert Kleerebezem, Juan M. Lema, and Mark C. M. van Loosdrecht. "Modeling product formation in anaerobic mixed culture fermentations." Biotechnology and Bioengineering 93, no. 3 (2006): 592–606. http://dx.doi.org/10.1002/bit.20765.
Повний текст джерелаSmid, Eddy J., and Christophe Lacroix. "Microbe–microbe interactions in mixed culture food fermentations." Current Opinion in Biotechnology 24, no. 2 (April 2013): 148–54. http://dx.doi.org/10.1016/j.copbio.2012.11.007.
Повний текст джерелаEsteves, Barbosa, Vasconcelos, Tavares, Mendes-Faia, Mira, and Mendes-Ferreira. "Characterizing the Potential of the Non-Conventional Yeast Saccharomycodes ludwigii UTAD17 in Winemaking." Microorganisms 7, no. 11 (October 23, 2019): 478. http://dx.doi.org/10.3390/microorganisms7110478.
Повний текст джерелаRobazza, Alberto, Claudia Welter, Christin Kubisch, Flávio César Freire Baleeiro, Katrin Ochsenreither, and Anke Neumann. "Co-Fermenting Pyrolysis Aqueous Condensate and Pyrolysis Syngas with Anaerobic Microbial Communities Enables L-Malate Production in a Secondary Fermentative Stage." Fermentation 8, no. 10 (October 4, 2022): 512. http://dx.doi.org/10.3390/fermentation8100512.
Повний текст джерелаCapece, Angela, Rocchina Pietrafesa, Gabriella Siesto, and Patrizia Romano. "Biotechnological Approach Based on Selected Saccharomyces cerevisiae Starters for Reducing the Use of Sulfur Dioxide in Wine." Microorganisms 8, no. 5 (May 15, 2020): 738. http://dx.doi.org/10.3390/microorganisms8050738.
Повний текст джерелаvan Wyk, Niel, Isak S. Pretorius, and Christian von Wallbrunn. "Assessing the Oenological Potential of Nakazawaea ishiwadae, Candida railenensis and Debaryomyces hansenii Strains in Mixed-Culture Grape Must Fermentation with Saccharomyces cerevisiae." Fermentation 6, no. 2 (May 7, 2020): 49. http://dx.doi.org/10.3390/fermentation6020049.
Повний текст джерелаRahmadi, A., Y. Yunus, M. Ulfah, K. P. Candra, and S. Suwasono. "Microorganism population, theobromine, antioxidant, and FTIR analysis of Samarinda cocoa bean fermented with Saccharomyces cerevisiae and Acetobacter aceti." Food Research 4, no. 6 (July 27, 2020): 1912–20. http://dx.doi.org/10.26656/fr.2017.4(6).178.
Повний текст джерелаKleerebezem, R., M. F. Temudo, M. C. M. van Loosdrecht, and J. Rodríguez. "Modeling mixed culture fermentations; the role of different electron carriers." Water Science and Technology 57, no. 4 (March 1, 2008): 493–97. http://dx.doi.org/10.2166/wst.2008.094.
Повний текст джерелаde Kok, Stefan, Jasper Meijer, Mark C. M. van Loosdrecht, and Robbert Kleerebezem. "Impact of dissolved hydrogen partial pressure on mixed culture fermentations." Applied Microbiology and Biotechnology 97, no. 6 (September 21, 2012): 2617–25. http://dx.doi.org/10.1007/s00253-012-4400-x.
Повний текст джерелаJoran, Alexis, Géraldine Klein, Chloé Roullier-Gall, and Hervé Alexandre. "Multiparametric Approach to Interactions between Saccharomyces cerevisiae and Lachancea thermotolerans during Fermentation." Fermentation 8, no. 6 (June 17, 2022): 286. http://dx.doi.org/10.3390/fermentation8060286.
Повний текст джерелаGomes, Luiz Humberto, Keila Maria Roncato Duarte, Felipe Gabriel Andrino, Ana Maria Brancalion Giacomelli, and Flavio Cesar Almeida Tavares. "A vector carrying the GFP gene (Green fluorescent protein) as a yeast marker for fermentation processes." Scientia Agricola 57, no. 4 (December 2000): 713–16. http://dx.doi.org/10.1590/s0103-90162000000400018.
Повний текст джерелаRibeiro, Carlos Alberto França, and Jorge Horii. "Negative H2S character and flocculation as yeast strain markers for inoculum recovery." Scientia Agricola 61, no. 3 (June 2004): 292–97. http://dx.doi.org/10.1590/s0103-90162004000300009.
Повний текст джерелаZagrodnik, Roman. "Optimization of Hydrogen Production by Co-Culture of Clostridium beijerinckii and Rhodobacter sphaeroides Bacteria." Advances in Science and Technology 93 (October 2014): 90–95. http://dx.doi.org/10.4028/www.scientific.net/ast.93.90.
Повний текст джерелаAndorrà, Imma, María Berradre, Albert Mas, Braulio Esteve-Zarzoso, and Jose M. Guillamón. "Effect of mixed culture fermentations on yeast populations and aroma profile." LWT 49, no. 1 (November 2012): 8–13. http://dx.doi.org/10.1016/j.lwt.2012.04.008.
Повний текст джерелаXafenias, Nikolaos, MarySandra Oluchi Anunobi, and Valeria Mapelli. "Electrochemical startup increases 1,3-propanediol titers in mixed-culture glycerol fermentations." Process Biochemistry 50, no. 10 (October 2015): 1499–508. http://dx.doi.org/10.1016/j.procbio.2015.06.020.
Повний текст джерелаvan Beek, Sylvie, and Fergus G. Priest. "Decarboxylation of Substituted Cinnamic Acids by Lactic Acid Bacteria Isolated during Malt Whisky Fermentation." Applied and Environmental Microbiology 66, no. 12 (December 1, 2000): 5322–28. http://dx.doi.org/10.1128/aem.66.12.5322-5328.2000.
Повний текст джерелаDe Gioia, Marianna, Pasquale Russo, Nicola De Simone, Francesco Grieco, Giuseppe Spano, Vittorio Capozzi, and Mariagiovanna Fragasso. "Interactions among Relevant Non-Saccharomyces, Saccharomyces, and Lactic Acid Bacteria Species of the Wine Microbial Consortium: Towards Advances in Antagonistic Phenomena and Biocontrol Potential." Applied Sciences 12, no. 24 (December 12, 2022): 12760. http://dx.doi.org/10.3390/app122412760.
Повний текст джерелаGonzález-Cabaleiro, Rebeca, Juan M. Lema, and Jorge Rodríguez. "Metabolic Energy-Based Modelling Explains Product Yielding in Anaerobic Mixed Culture Fermentations." PLOS ONE 10, no. 5 (May 18, 2015): e0126739. http://dx.doi.org/10.1371/journal.pone.0126739.
Повний текст джерелаEscudero-Abarca, Blanca I., M. Guadalupe Aguilar-Uscanga, Patricia M. Hayward-Jones, Patricia Mendoza, Mario Ram�rez, and Leticia G�mez-Rivas. "Selective antimicrobial action of chitosan against spoilage yeasts in mixed culture fermentations." Journal of Industrial Microbiology and Biotechnology 31, no. 1 (January 1, 2004): 16–22. http://dx.doi.org/10.1007/s10295-004-0112-2.
Повний текст джерелаGamero, Amparo, Annereinou Dijkstra, Bart Smit, and Catrienus de Jong. "Aromatic Potential of Diverse Non-Conventional Yeast Species for Winemaking and Brewing." Fermentation 6, no. 2 (May 11, 2020): 50. http://dx.doi.org/10.3390/fermentation6020050.
Повний текст джерелаDutraive, Ophélie, Santiago Benito, Stefanie Fritsch, Beata Beisert, Claus-Dieter Patz, and Doris Rauhut. "Effect of Sequential Inoculation with Non-Saccharomyces and Saccharomyces Yeasts on Riesling Wine Chemical Composition." Fermentation 5, no. 3 (September 1, 2019): 79. http://dx.doi.org/10.3390/fermentation5030079.
Повний текст джерелаBenítez-Cabello, Antonio, Francisco Rodríguez-Gómez, M. Lourdes Morales, Antonio Garrido-Fernández, Rufino Jiménez-Díaz, and Francisco Noé Arroyo-López. "Lactic Acid Bacteria and Yeast Inocula Modulate the Volatile Profile of Spanish-Style Green Table Olive Fermentations." Foods 8, no. 8 (July 24, 2019): 280. http://dx.doi.org/10.3390/foods8080280.
Повний текст джерелаPostigo, Vanesa, Paula Sanz, Margarita García, and Teresa Arroyo. "Impact of Non-Saccharomyces Wine Yeast Strains on Improving Healthy Characteristics and the Sensory Profile of Beer in Sequential Fermentation." Foods 11, no. 14 (July 8, 2022): 2029. http://dx.doi.org/10.3390/foods11142029.
Повний текст джерелаLiu, Tian Ming, Hui Hui Wang, Ke Wang, Hui Wang, Xiu Bao Zhao, and Yu Qi Tang. "Enology Characteristics of Yeasts Saccharomyces cerevisiae and Hanseniaspora uvarum Selected for Chinese Original Wine." Advanced Materials Research 365 (October 2011): 233–39. http://dx.doi.org/10.4028/www.scientific.net/amr.365.233.
Повний текст джерелаRegueira, A., R. González-Cabaleiro, I. D. Ofiţeru, J. Rodríguez, and J. M. Lema. "Electron bifurcation mechanism and homoacetogenesis explain products yields in mixed culture anaerobic fermentations." Water Research 141 (September 2018): 349–56. http://dx.doi.org/10.1016/j.watres.2018.05.013.
Повний текст джерелаBautista-Rosales, Pedro Ulises, Juan Arturo Ragazzo-Sánchez, Gabriela Ruiz-Montañez, Rosa Isela Ortiz-Basurto, Guadalupe Luna-Solano, and Montserrat Calderón-Santoyo. "Saccharomyces cerevisiaeMixed Culture of Blackberry (Rubus ulmifoliusL.) Juice: Synergism in the Aroma Compounds Production." Scientific World Journal 2014 (2014): 1–9. http://dx.doi.org/10.1155/2014/163174.
Повний текст джерелаLefeber, Timothy, Maarten Janssens, Nicholas Camu, and Luc De Vuyst. "Kinetic Analysis of Strains of Lactic Acid Bacteria and Acetic Acid Bacteria in Cocoa Pulp Simulation Media toward Development of a Starter Culture for Cocoa Bean Fermentation." Applied and Environmental Microbiology 76, no. 23 (October 1, 2010): 7708–16. http://dx.doi.org/10.1128/aem.01206-10.
Повний текст джерелаSun, Wen Jing, Lin Yu, Si Lian Yu, Feng Jie Cui, Yan Zheng Zhou, Qiang Zhou, and Lei Sun. "Kinetic Modeling of 2-Keto-Gluconic Acid (2KGA) Production from Rice Starch Hydrolysate Using Pseudomonas fluorescens AR4." Advanced Materials Research 550-553 (July 2012): 1144–50. http://dx.doi.org/10.4028/www.scientific.net/amr.550-553.1144.
Повний текст джерелаNavarro, Yurena, María-Jesús Torija, Albert Mas, and Gemma Beltran. "Viability-PCR Allows Monitoring Yeast Population Dynamics in Mixed Fermentations Including Viable but Non-Culturable Yeasts." Foods 9, no. 10 (September 27, 2020): 1373. http://dx.doi.org/10.3390/foods9101373.
Повний текст джерелаFan, Guangsen, Chao Teng, Dai Xu, Zhilei Fu, Pengxiao Liu, Qiuhua Wu, Ran Yang, and Xiuting Li. "Improving Ethyl Acetate Production in Baijiu Manufacture by Wickerhamomyces anomalus and Saccharomyces cerevisiae Mixed Culture Fermentations." BioMed Research International 2019 (January 13, 2019): 1–11. http://dx.doi.org/10.1155/2019/1470543.
Повний текст джерелаHorisawa, Sakae, Akie Inoue, and Yuka Yamanaka. "Direct Ethanol Production from Lignocellulosic Materials by Mixed Culture of Wood Rot Fungi Schizophyllum commune, Bjerkandera adusta, and Fomitopsis palustris." Fermentation 5, no. 1 (February 15, 2019): 21. http://dx.doi.org/10.3390/fermentation5010021.
Повний текст джерелаTangyu, Muzi, Jeroen Muller, Christoph J. Bolten, and Christoph Wittmann. "Fermentation of plant-based milk alternatives for improved flavour and nutritional value." Applied Microbiology and Biotechnology 103, no. 23-24 (November 4, 2019): 9263–75. http://dx.doi.org/10.1007/s00253-019-10175-9.
Повний текст джерелаPadilla, Beatriz, Jose Gil, and Paloma Manzanares. "Challenges of the Non-Conventional Yeast Wickerhamomyces anomalus in Winemaking." Fermentation 4, no. 3 (August 20, 2018): 68. http://dx.doi.org/10.3390/fermentation4030068.
Повний текст джерелаSchwan, Rosane Freitas. "Cocoa Fermentations Conducted with a Defined Microbial Cocktail Inoculum." Applied and Environmental Microbiology 64, no. 4 (April 1, 1998): 1477–83. http://dx.doi.org/10.1128/aem.64.4.1477-1483.1998.
Повний текст джерелаChecchia, Ilaria, Renato L. Binati, Eleonora Troiano, Maurizio Ugliano, Giovanna E. Felis, and Sandra Torriani. "Unravelling the Impact of Grape Washing, SO2, and Multi-Starter Inoculation in Lab-Scale Vinification Trials of Withered Black Grapes." Fermentation 7, no. 1 (March 23, 2021): 43. http://dx.doi.org/10.3390/fermentation7010043.
Повний текст джерелаPEREZCHAIA, A. "Short-chain fatty acids modulate growth of lactobacilli in mixed culture fermentations with propionibacteria." International Journal of Food Microbiology 26, no. 3 (August 1995): 365–74. http://dx.doi.org/10.1016/0168-1605(94)00148-y.
Повний текст джерелаTsafrakidou, Panagiota, Konstantina Tsigkou, Argyro Bekatorou, Maria Kanellaki, and Athanasios A. Koutinas. "Anaerobic Acidogenic Fermentation of Cellobiose by Immobilized Cells: Prediction of Organic Acids Production by Response Surface Methodology." Processes 9, no. 8 (August 19, 2021): 1441. http://dx.doi.org/10.3390/pr9081441.
Повний текст джерелаOuwerkerk, Diane, Anita Maguire, Jenny Gravel, Cathy Minchin, Michael Gravel, Athol Klieve, and Ros Gilbert. "Effect of Feeding Different Cultivars of Leucaena leucocephala on Rumen-Based in vitro Anaerobic Fermentations." Proceedings 36, no. 1 (February 13, 2020): 96. http://dx.doi.org/10.3390/proceedings2019036096.
Повний текст джерелаArslan, D., K. J. J. Steinbusch, L. Diels, H. V. M. Hamelers, D. P. B. T. B. Strik, C. J. N. Buisman, and H. De Wever. "Selective short-chain carboxylates production: A review of control mechanisms to direct mixed culture fermentations." Critical Reviews in Environmental Science and Technology 46, no. 6 (January 28, 2016): 592–634. http://dx.doi.org/10.1080/10643389.2016.1145959.
Повний текст джерелаFancello, Francesco, Angela Bianco, Marta Niccolai, Giacomo Zara, Roberta Coronas, Elisa Serra, Guy D’Hallewin, et al. "Fruit Microbial Communities of the Bisucciu Sardinian Apricot Cultivar (Prunus armeniaca L.) as a Reservoir of New Brewing Starter Strains." Fermentation 8, no. 8 (July 30, 2022): 364. http://dx.doi.org/10.3390/fermentation8080364.
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