Fermentation

Known as: Fermentations 
The anaerobic enzymatic conversion of organic compounds, especially carbohydrates, coupling the oxidation and reduction of NAD/H and the generation… (More)
National Institutes of Health

Papers overview

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Review
2010
Review
2010
Mixed fermentations using controlled inoculation of Saccharomyces cerevisiae starter cultures and non-Saccharomyces yeasts… (More)
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Highly Cited
2006
Highly Cited
2006
Multistarter fermentations of Hanseniaspora uvarum, Torulaspora delbrueckii and Kluyveromyces thermotolerans together with… (More)
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Review
2002
Review
2002
Modern food biotechnology has moved a long way since ancient times of empirical food fermentations. Preservation and safeguarding… (More)
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Highly Cited
2000
Highly Cited
2000
For ethanol production from lignocellulose, the fermentation of xylose is an economic necessity. Saccharomyces cerevisiae has… (More)
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Highly Cited
2000
Highly Cited
2000
We present a method to directly characterize the yeast diversity present in wine fermentations by employing denaturing gradient… (More)
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Review
1997
Review
1997
Fatty acids and alcohols are key intermediates in the methanogenic degradation of organic matter, e.g., in anaerobic sewage… (More)
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Highly Cited
1992
Highly Cited
1992
Addition of benzoate to the medium reservoir of glucose-limited chemostat cultures of Saccharomyces cerevisiae CBS 8066 growing… (More)
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Review
1991
Review
1991
There is a need to standardize the NDF procedure. Procedures have varied because of the use of different amylases in attempts to… (More)
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Review
1990
Review
1990
Many factors contribute to a successful natural fermentation of carbohydrate-rich food and feed products. Metabolic activities of… (More)
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Highly Cited
1979
Highly Cited
1979
The avermectins are a complex of chemically related agents which exhibit extraordinarily potent anthelmintic activity. They are… (More)
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