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Advances in Microbial Fermentation Processes
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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.
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Keywords
- aerobic stability
- Bacillus velezensis
- bacterial community
- Biochemical engineering
- biocontrol
- Bioreactor
- Biotechnology
- calibration
- carboxylate platform
- Carboxylic Acids
- cell cultivation
- cell morphology
- chain elongation
- Children
- clavulanic acid
- dextrin
- double fortification
- ethanol production
- feast/famine conditions
- fed-batch at cell level (FBC)
- fermentation process
- fermentation quality
- Fermented milk
- fungal community
- GABA
- glutamate decarboxylase
- high cell density cultivation (HCDC)
- HS-SPME-GC/MS
- Indonesian fermented foods
- industrial smoking
- industrial-scale bioreactor
- intensive multiple sequential batch (IMSB)
- intensive multiple sequential batch cultivation
- iron and zinc
- Kluyveromyces marxianus
- L. plantarum
- Lactic acid bacteria
- medium-chain fatty acids
- metabolic response
- metabolites
- metabolomics
- mixed culture fermentation
- Multivariate statistical analysis
- n/a
- PAH
- penicillin
- Penicillium chrysogenum
- S. cerevisiae
- scale-down
- shear stress
- simultaneous saccharification and cultivation (SSC)
- smoking with open fire
- Streptomyces clavuligerus
- Stunting
- succession pattern
- synbiotic
- Technology, engineering, agriculture
- Technology: general issues
- thermotolerant yeast
- vascular wilt pathogens
- volatile organic compounds
- whole-plant corn silage
- wine
Links
DOI: 10.3390/books978-3-0365-4010-8Editions