يعرض 1 - 10 نتائج من 2,562 نتيجة بحث عن '"co-fermentation"', وقت الاستعلام: 0.90s تنقيح النتائج
  1. 1
    دورية أكاديمية
    The mechanisms of lactiplantibacillus plantarum J6-6 against iso-α-acid stress and its application in sour beer production

    المؤلفون: Cai, GuolinAff1, Aff2, Aff3, IDs4339302400255x_cor1, Cao, YazhuoAff1, Aff2, Xiao, JianAff1, Aff2, Aff4, Sheng, Guangcun, Lu, JianAff1, IDs4339302400255x_cor5

    المصدر: Systems Microbiology and Biomanufacturing. 4(3):1018-1027

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  2. 2
    دورية أكاديمية
    Co-fermentation of Lemna minor with glucose and Diospyros kaki peels for hydrogen production

    المؤلفون: Ören, İkbal, Argun, HidayetAff1, IDs13399023037517_cor2

    المصدر: Biomass Conversion and Biorefinery: Processing of Biogenic Material for Energy and Chemistry. 14(14):15801-15810

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  3. 3
    دورية أكاديمية
    A research on biogas production from a mixture of olive pomace and cattle manure

    المؤلفون: Sözer, SalihAff1, IDs13399023044054_cor1

    المصدر: Biomass Conversion and Biorefinery: Processing of Biogenic Material for Energy and Chemistry. 14(9):10651-10659

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  4. 4
    دورية أكاديمية
    Study on the mechanism of action of methane production by co-fermentation of sludge and lignite

    المؤلفون: Guo, HongyuAff1, Aff2, Zhang, Yawei, Xia, DapingAff2, Aff3, IDs00449024029795_cor3, Liu, Yucheng, Chen, Zhenhong, Li, Bing

    المصدر: Bioprocess and Biosystems Engineering. 47(4):483-493

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  5. 5
    دورية أكاديمية
    Co-cultures of Saccharomyces cerevisiae strains JP14 and IM8 as strategy for high-quality mead production

    المؤلفون: Ferla, Letícia Tereza, de Albuquerque Vassalli, Igor, Silva, Marcus Vinícius Gonçalves, Freitas, Fernanda Pinheiro MoreiraAff1, Aff3, Teixeira, Pedro Oliveira, de Almeida, Eduardo Luís MenezesAff1, Aff3, Eller, Monique RenonAff1, IDs0021702304448x_cor7

    المصدر: European Food Research and Technology. 250(4):1093-1101

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  6. 6
    دورية أكاديمية
    Enhanced production of lactic acid from pretreated rice straw using co-cultivation of Bacillus licheniformis and Bacillus sonorenesis

    المؤلفون: Chawla, Simarpreet Kaur, Goyal, DineshAff1, IDs13205024040146_cor2

    المصدر: 3 Biotech. 14(6)

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  7. 7
    دورية أكاديمية
    Biogas potential of organosolv pretreated wheat straw as mono and co-substrate: substrate synergy and microbial dynamics

    المؤلفون: Omprakash Sarkar, Ulrika Rova, Paul Christakopoulos, Leonidas Matsakas

    المصدر: Scientific Reports, Vol 14, Iss 1, Pp 1-15 (2024)

    مصطلحات موضوعية: Anaerobic digestion, Bioammonium, Wheat straw, Organosolv pretreatment, Co-fermentation, Bio-fertilizer, Medicine, Science

    وصف الملف: electronic resource

    Relation: https://doaj.org/toc/2045-2322

    URL الوصول: https://doaj.org/article/e7f6ebcfedbc4bd79d6c3f1ee13aa0cc

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  8. 8
    دورية أكاديمية
    Synergistic effect of glucose and glycerol accelerates microbial lipid production from low-cost substrates by Cutaneotrichosporon oleaginosum

    المؤلفون: Gong, ZhiweiAff1, Aff3, IDs13399022023695_cor1, Zhao, Man, He, Qiaoning, Zhou, Wei, Tang, Mou, Zhou, WentingAff1, Aff3, IDs13399022023695_cor6

    المصدر: Biomass Conversion and Biorefinery: Processing of Biogenic Material for Energy and Chemistry. 14(1):859-867

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  9. 9
    دورية أكاديمية
    Effects of Lactic Acid Bacteria and Yeast Co-fermentation on the Physicochemical Properties and Storage Period Quality of Mustard

    المؤلفون: Rong TANG, Junfei CHEN, Haiquan YANG, Junsong YANG, Yuying ZHOU, Biqin LIU, Qiao SHI, Hong LI

    المصدر: Shipin gongye ke-ji, Vol 45, Iss 10, Pp 141-148 (2024)

    مصطلحات موضوعية: leuconostoc mesenteroides, kazachstania exigua, co-fermentation, storage period, quality, Food processing and manufacture, TP368-456

    وصف الملف: electronic resource

    Relation: https://doaj.org/toc/1002-0306

    URL الوصول: https://doaj.org/article/47e2cbba860a416ca9b1ebf097f77b44

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  10. 10
    دورية أكاديمية
    Effect of Co-fermentation with Monascus and Aspergillus oryzae on Flavor Substances and Microfloral Structure of Soybean Paste

    المؤلفون: JIANG Siqiang, CHEN Gong, LI Xiongbo, WANG Zeliang, FAN Zhiyi, LI Ting, LI Heng, ZHANG Qisheng, DENG Weiqin

    المصدر: Shipin Kexue, Vol 45, Iss 9, Pp 93-101 (2024)

    مصطلحات موضوعية: monascus, co-fermentation, soybean paste, volatile flavor components, microbial community structure, Food processing and manufacture, TP368-456

    وصف الملف: electronic resource

    Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-9-013.pdf; https://doaj.org/toc/1002-6630

    URL الوصول: https://doaj.org/article/a8266b88360740dd95c0b05dca7933fc

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