Relevant bibliographies by topics / Microbiology and Fermentation Technology

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Microbiology and Fermentation Technology'

Author: Grafiati
Published: 4 June 2021
Last updated: 7 February 2022

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Journal articles on the topic "Microbiology and Fermentation Technology"

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Stutter, E. "Progress in Industrial Microbiology, Vol. 25. Computers in Fermentation Technology." Journal of Electroanalytical Chemistry and Interfacial Electrochemistry 298, no. 1 (February 1990): 101. http://dx.doi.org/10.1016/0022-0728(90)87452-p.

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Stutter, E. "Progress in Industrial Microbiology, Vol. 25. Computers in Fermentation Technology." Bioelectrochemistry and Bioenergetics 23, no. 1 (February 1990): 101. http://dx.doi.org/10.1016/0302-4598(90)80008-7.

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Rodgers, P. J. "Principles of fermentation technology." Enzyme and Microbial Technology 8, no. 1 (January 1986): 62. http://dx.doi.org/10.1016/0141-0229(86)90015-3.

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Byrom, D. "Impact of genetics on fermentation technology." Journal of Applied Bacteriology 63 (December 1987): 21s—26s. http://dx.doi.org/10.1111/j.1365-2672.1987.tb03608.x.

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Zheng, Jin, Yukihiro Tashiro, Qunhui Wang, and Kenji Sonomoto. "Recent advances to improve fermentative butanol production: Genetic engineering and fermentation technology." Journal of Bioscience and Bioengineering 119, no. 1 (January 2015): 1–9. http://dx.doi.org/10.1016/j.jbiosc.2014.05.023.

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Cao, Yujin, Rubing Zhang, Chao Sun, Tao Cheng, Yuhua Liu, and Mo Xian. "Fermentative Succinate Production: An Emerging Technology to Replace the Traditional Petrochemical Processes." BioMed Research International 2013 (2013): 1–12. http://dx.doi.org/10.1155/2013/723412.

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Succinate is a valuable platform chemical for multiple applications. Confronted with the exhaustion of fossil energy resources, fermentative succinate production from renewable biomass to replace the traditional petrochemical process is receiving an increasing amount of attention. During the past few years, the succinate-producing process using microbial fermentation has been made commercially available by the joint efforts of researchers in different fields. In this review, recent attempts and experiences devoted to reduce the production cost of biobased succinate are summarized, including strain improvement, fermentation engineering, and downstream processing. The key limitations and challenges faced in current microbial production systems are also proposed.
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Formenti, Luca Riccardo, Anders Nørregaard, Andrijana Bolic, Daniela Quintanilla Hernandez, Timo Hagemann, Anna-Lena Heins, Hilde Larsson, et al. "Challenges in industrial fermentation technology research." Biotechnology Journal 9, no. 6 (May 20, 2014): 727–38. http://dx.doi.org/10.1002/biot.201300236.

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Escott, Carlos, Carmen López, Iris Loira, Carmen González, María Antonia Bañuelos, Wendu Tesfaye, José Antonio Suárez-Lepe, and Antonio Morata. "Improvement of Must Fermentation from Late Harvest cv. Tempranillo Grapes Treated with Pulsed Light." Foods 10, no. 6 (June 18, 2021): 1416. http://dx.doi.org/10.3390/foods10061416.

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Pulsed light irradiation is a nonthermal technology currently used for the elimination of pathogens from a diverse range of food products. In the last two decades, the results obtained using PL at laboratory scale are encouraging wine experts to use it in the winemaking industry. PL can reduce native yeast counts significantly, which facilitates the use of starter cultures, reducing SO2 requirements at the same time. In this experimental set up, Tempranillo grapes were subjected to pulsed light treatment, and the fermentative performance of non-Saccharomyces yeasts belonging to the species Schizosaccharomyces pombe, Lachancea thermotolerans, Torulaspora delbrueckii, Metschnikowia pulcherrima and Hanseniaspora vineae was monitored in sequential fermentations against spontaneous fermentation and pure culture fermentation with the species Saccharomyces cerevisiae. The experimental analyses comprised the determination of anthocyanin (High performance liquid chromatography with photodiode array detector—HPLC-DAD), polyphenol index and colour (Ultraviolet-visible spectroscopy—UV-Vis spectrophotometer), fermentation-derived volatiles (Gas chromatography with flame ionization detector—GC-FID), oenological parameters (Fourier transform Infrared spectroscopy—FT-IR) and structural damage of the skin (atomic force microscopy—AFM). The results showed a decrease of 1.2 log CFU/mL yeast counts after pulsed light treatment and more rapid and controlled fermentation kinetics in musts from treated grapes than in untreated samples. The fermentations done with treated grapes allowed starter cultures to better implant in the must, although a larger anthocyanin loss (up to 93%) and an increase in hue values (1 unit) towards more yellow hues were observed for treated grapes. The development of biomass was larger in musts from treated grapes. The profile of volatile compounds and oenological parameters reveals that fermentations carried out with untreated grapes are prone to deviations from native microbiota (e.g., production of lactic acid). Finally, no severe damage on the skin was observed with the AFM on treated grapes.
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Wedajo Lemi, Bikila. "Microbiology of Ethiopian Traditionally Fermented Beverages and Condiments." International Journal of Microbiology 2020 (February 14, 2020): 1–8. http://dx.doi.org/10.1155/2020/1478536.

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Globally, fermented beverage and condiments are made by using different conventional practices, raw materials, and microorganisms. This paper presents the available literature review on the technology and microbiology of traditional Ethiopian beverages and condiment products. Traditional fermented beverage and condiment products have essential vitamins, minerals, enzymes, and antioxidants that are all enhanced through the process of traditional fermentation practices. In Ethiopia, fermented beverage and condiment products have practiced in a long history. During the production of traditional fermented beverage and condiment products, controlled natural fermentation process with the absence of starter cultures are used to initiate it. Moreover, the preparation of many traditionally fermented beverage and condiment products is still practiced in a household art, thereby a wide variety of fermented beverages and condiments are consumed in Ethiopia. In conclusion, the review discusses the nature of the beverage and condiment preparation, poor traditional household processing, and the extent and limitation of scientific work done so far and suggests some recommendations to limit the problem in Ethiopia.
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Jeffcoat, R. "Topics in enzyme and fermentation technology: Volume 9." Enzyme and Microbial Technology 7, no. 11 (November 1985): 583. http://dx.doi.org/10.1016/0141-0229(85)90107-3.

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Dissertations / Theses on the topic "Microbiology and Fermentation Technology"

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Mendoza, L. S. "The microbiology of cooked rice and fish fermentation." Thesis, University of Reading, 1985. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.356490.

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Minabe, Masaharu. "The lipids of post-fermentation yeast." Thesis, Heriot-Watt University, 1992. http://hdl.handle.net/10399/1487.

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Economides, Aristodemos G. "Chemical changes induced by fermentation with saccharomyces species." Thesis, University of Reading, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.292728.

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Fairbrother, Paul. "The fermentation of cheese whey by Lactobacillus helveticus." Thesis, University of South Wales, 1991. https://pure.southwales.ac.uk/en/studentthesis/the-fermentation-of-cheese-whey-by-lactobacilius-helvecticus(32b72e44-3d2a-4fcb-85d4-9b34263bd05e).html.

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The lactic acid fermentation of cheese whey permeate by Lactobacillus helveticus was studied. Precipitate formation during autoclaving of whey permeate was examined. Precipitation was found to be pH and temperature dependent. Qualitative analysis suggested that the precipitate was a calcium-phosphate complex. Solubilisation was achieved both by acidification and use of the sequestering agent EDTA. Optimisation of L. helveticus growth in whey permeate was carried out using factorial design, as opposed to a traditional univariate approach. Using this technique, the variation of specific growth rate with pH, temperature and stiirer speed was assessed. Cell growth and lactic acid formation in whey permeate containing various supplements, were investigated. Yeast extract was the most effective nitrogen/growth factor supplement. Maximum lactic acid production was achieved in permeate containing yeast extract (0.75% w/v), Tween 80 (0.1% v/v) and sodium acetate (0.05% w/v). Optimisation of lactic acid production in supplemented whey permeate was performed using factorial design. Optimum conditions for both acid formation and cell growth were pH 5.9, temperature 42°C and stirrer speed 200 rpm. Fourier transform infrared spectroscopy was applied to the on line and off line quantitative analysis of lactose and lactic acid during the fermentation process. This technique enabled substrate and product levels to be assessed quickly and simply, with no sample pre-treatment. Continuous culture of L. helveticus in MRS medium and supplemented whey permeate was carried out. Substrate conversion and lactic acid productivity decreased with increasing dilution rate. Maximum productivity corresponded to a dilution rate of 0.3 h" 1, whereas minimum residual substrate occured at a dilution rate of 0.1 h' 1 . Translation of the fermentation process from bench scale (11) to pilot scale (161) appeared to be successful. Completion times, productivity and lactose utilisation compared favourably with bench scale results.
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Delclos, Paul-R. Mrocek. "Vegetable preservation by a mixed organic acid fermentation." Thesis, University of Surrey, 1991. http://epubs.surrey.ac.uk/842740/.

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Lactic acid fermented fruit and vegetables are normally obtained following a natural spontaneous fermentation in which no starter cultures are added. It could be expected that a suitable starter culture would help standardise production. Several lactic acid bacteria were selected for a series of physiological studies, in a defined medium (MRS broth) and in carrot juices, under varying conditions of growth temperature, salt concentration and carbohydrate source. Based on these, the homofermenter Lactobacillus pentosus and the heterofermenter Leuconostoc mesenteroides were tested as potential starters, in single and mixed cultures, for the fermentation of carrots (Daucus carota), as a novel fermentable substrate, and cabbage (Brassica oleracea) into sauerkraut. Fermentations were performed in the presence of the natural microflora. Sugar catabolism and acid production were monitored through H.P.L.C. In the fermentation of carrots Leuconostoc mesenteroides played a major role, with no homofermenters present. For sauerkraut, the mixed starter culture composed of Leuconostoc mesenteroides and Lactobacillus pentosus gave the closest resemblance to the product normally obtained following a natural commercial fermentation. The inclusion of the heterofermenter provided the required acid balance for correct product flavour and aroma by enhancing production of acetic acid. Acetate is also a better antimicrobial than lactate. A shorter fermentation time was also obtained, reducing the time from 3-4 weeks in the natural fermentation to only 7 days with the use of the mixed starter. When reduced salt concentrations were tried, 1% NaCl (w/w) resembled the spontaneous fermentation more closely, in regard to microbial sequence, pH and total acidity. Different ratios of the two lactic acid bacteria in combination were tried, the best being that in which L, mesenteroides and L. pentosus were initially present in the same proportions. Survival of Listeria monocytogenes in fermenting sauerkraut was shorter when starter cultures were used, but no difference was detectable between mixed and single cultures.
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Williams, Gareth. "Application of innovative beverage fermentation technology to plums and selected berries." Thesis, Cape Peninsula University of Technology, 2016. http://hdl.handle.net/20.500.11838/2338.

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Thesis (MTech (Food Technology))--Cape Peninsula University of Technology, 2016.
This study focused on alcoholic fermented fruit beverages that were produced from various types of fruit, value addition and thus potentially increasing the diversity of commercially available fruit wines. Non-grape alcoholic fermented fruit beverages is a complex mixture of water, alcohol, and other components, that are either initially present in the fruit, or are formed during the fermentation process. The evaluation of wine and similar fermented products quality is important for manufacturers and consumers. The routine analysis of alcoholic fermented fruit beverages acts as an important tool that is useful for wine classification, quality control and sensory evaluation. Therefore, the aims of this study were (1) to measure methanol, ethanol, titratable acidity, objective colour, total soluble solids and sensory profile as a function of yeast strain and percentage pulp in order to adapt existing technologies toward producing new fermented fruit beverage products using plums, an under-utilized agricultural produce; and (2) to measure methanol, ethanol, titratable acidity, objective colour, total soluble solids and sensory profile as a function of yeast strain, pulp percentage and sugar levels in order to adapt existing technologies toward producing new fermented fruit beverages based on red and white wine styles, while applying the technology developed in the first part of the study using red-fleshed plums, blueberries and blackberries. The independent variables (ID) were yeast strains (1) Saccharomyces cerevisiae VIN13, (2) Saccharomyces cerevisiae NT116, and (3) Saccharomyces bayanus N96, with formulations containing percentage pulp concentrations at (40%, 50% and 60%). The dependent variables (DV) constituted key quality parameters for white and red wine style, namely methanol, ethanol, titratable acidity, objective colour, total soluble solids, pH and sensory profile were measured. The optimal combination of independent variables was ascertained and in terms of the overall consumer response, for the red-fleshed plum beverage sample treatment N 96, 60% pulp showed the highest preference amongst consumers. In terms of the other dependent variables, namely methanol, ethanol, titratable acidity, objective colour, total soluble solids, pH and sensory profiles of alcoholic fermented fruit beverages based on white and red wine styles. The processing conditions developed and applied in this study towards the development of alcoholic fermented beverages utilizing plums and selected berries demonstrated ways of improving the utilization of fruit commodities by developing niche products. Hence, the development of alcoholic fermented beverages utilizing (plums and selected berries) showed potential for micro agro-industries, as well as the impact on its potential role in employment creation and income generation.
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Sparringa, Roy Alexander. "Growth and protein utilisation by Rhizopus oligosporus during tempe fermentation." Thesis, University of Reading, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.298415.

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Yusof, Rokiah Binti Mohd. "Improved safety of infant weaning foods through lactic acid fermentation." Thesis, University of Surrey, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.359907.

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Drysdale, Conor R. "Organic acid production by the microbial fermentation of sucrose and inulin." Thesis, Queen's University Belfast, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.266703.

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Rycroft, Catherine Elaine. "A comparative in vitro evaluation of the fermentation properties of potential prebiotic food ingredients : investigating structure-function relationships." Thesis, University of Reading, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.391347.

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Books on the topic "Microbiology and Fermentation Technology"

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Advances in fermentation technology. New Delhi: Asiatech Publishers, 2008.

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Handbook of animal-based fermented food and beverage technology. Boca Raton, FL: CRC Press, 2012.

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Handbook of plant-based fermented food and beverage technology. 2nd ed. Boca Raton, FL: CRC Press, 2012.

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El-Mansi, Mansi. Fermentation microbiology and biotechnology. 3rd ed. Boca Raton, FL: Taylor & Francis/CRC Press, 2012.

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McNeil, B. Practical fermentation technology. West Sussex, England: Wiley, 2008.

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McNeil, Brian, and Linda M. Harvey, eds. Practical Fermentation Technology. Chichester, UK: John Wiley & Sons, Ltd, 2008. http://dx.doi.org/10.1002/9780470725306.

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Food, fermentation, and micro-organisms. Oxford: Blackwell Science, 2005.

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Yi, Chʻŏr-ho. Fermentation technology in Korea. Seoul: Korea University Press, 2001.

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Allan, Whitaker, and Hall Stephen J, eds. Principles of fermentation technology. 2nd ed. Oxford, U.K: Butterworth-Heinemann, 1995.

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Berenjian, Aydin, ed. Essentials in Fermentation Technology. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-16230-6.

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Book chapters on the topic "Microbiology and Fermentation Technology"

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Saxena, Sanjai. "Fermentation Technology." In Applied Microbiology, 19–35. New Delhi: Springer India, 2015. http://dx.doi.org/10.1007/978-81-322-2259-0_3.

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Fugelsang, Kenneth C. "Fermentation and Post-fermentation Processing." In Wine Microbiology, 132–42. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4757-6970-8_5.

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Dehority, Burk A. "Foregut Fermentation." In Gastrointestinal Microbiology, 39–83. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4615-4111-0_3.

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Woolford, Michael K., and Günter Pahlow. "The silage fermentation." In Microbiology of Fermented Foods, 73–102. Boston, MA: Springer US, 1998. http://dx.doi.org/10.1007/978-1-4613-0309-1_3.

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Bjorndal, Karen A. "Fermentation in Reptiles and Amphibians." In Gastrointestinal Microbiology, 199–230. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4615-4111-0_7.

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Kane, Matthew D. "Microbial Fermentation in Insect Guts." In Gastrointestinal Microbiology, 231–65. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4615-4111-0_8.

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Nielsen, Jens. "Fermentation Kinetics." In Fermentation Microbiology and Biotechnology, Fourth Edition, 31–54. Fourth edition. | Boca Raton : Taylor & Francis, 2018.: CRC Press, 2018. http://dx.doi.org/10.1201/9780429506987-3.

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Chisti, Yusuf. "Fermentation Technology." In Industrial Biotechnology, 149–71. Weinheim, Germany: Wiley-VCH Verlag GmbH & Co. KGaA, 2010. http://dx.doi.org/10.1002/9783527630233.ch3.

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El-Mansi, Mansi. "Fermentation Microbiology and Biotechnology." In Fermentation Microbiology and Biotechnology, Fourth Edition, 3–8. Fourth edition. | Boca Raton : Taylor & Francis, 2018.: CRC Press, 2018. http://dx.doi.org/10.1201/9780429506987-1.

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El-Mansi, Mansi. "Microbiology of Industrial Fermentation." In Fermentation Microbiology and Biotechnology, Fourth Edition, 9–30. Fourth edition. | Boca Raton : Taylor & Francis, 2018.: CRC Press, 2018. http://dx.doi.org/10.1201/9780429506987-2.

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Conference papers on the topic "Microbiology and Fermentation Technology"

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Ren, Nanqi, Yongfeng Li, Maryam Zadsar, Lijie Hu, and Jianzheng Li. "Biological Hydrogen Production In China: Past, Present and Future." In ASME 2005 International Solar Energy Conference. ASMEDC, 2005. http://dx.doi.org/10.1115/isec2005-76101.

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As a new clean energy source and important material, the use and demand of hydrogen are increasing-rapidly. So that bio-hydrogen producing technology moves toward cutting down the operation costs in recent years. Biohydrogen production capacity improvement and cost reduction are two key points for industrialization of the process. Biohydrogen production has been studied in China for over 20 years in both photosynthetic hydrogen production and fermentative processes fields. The anaerobic process of fermentative hydrogen production has been developing in China since 1990s. The isolation and identification of high efficient bio-hydrogen production anaerobic bacteria is an important foundation of fermentative bio-hydrogen production process by anaerobic digestion of organic wastewater. The paper focuses on: (1) Fermentative biohydrogen production system, (2) Laboratory experiments and pilot scale tests for continued hydrogen production, (3) Fermentation types and their engineering control, (4) isolation, culture media and characterization of anaerobes, (5) Applications of pure bacteria, (6) Fundamental researches including ecology, genetics and improvements, (7) Development of two-phase anaerobic process of H2-producing and methanogenic phases as, and (8) the integrated processes with bioengineering and wastewater treatments. Recently, the first pilot factory has been costructedin Harbin, China by hydrogen production rate of more than 1200m3/d which located in northeast of China. In photosynthetic hydrogen production filed, study is focused on the fundamentals, engineering application and microbiology. Detailed discussion comes later.
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Maia, Natalia, Rachel Rigotti, Renata Silva, Bruna Lange, Giuseppe Meca, Renata Macedo, and Fernando Luciano. "Nisin Activity Against Contaminant Bacteria Isolated From Bioethanol Fermentation Tanks." In XII Latin American Congress on Food Microbiology and Hygiene. São Paulo: Editora Edgard Blücher, 2014. http://dx.doi.org/10.5151/foodsci-microal-339.

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de Lerma, N. López, J. J. Moreno, and R. A. Peinado. "Partial fermentation of musts from Tempranillo dried grapes." In Proceedings of the III International Conference on Environmental, Industrial and Applied Microbiology (BioMicroWorld2009). WORLD SCIENTIFIC, 2010. http://dx.doi.org/10.1142/9789814322119_0090.

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Viera, Javier Méndez, Joan J. Guinovart, and Josep M. Fernández-Novell. "Yeast, beer and fermentation: an opportunity to involve young students in biotechnology." In Proceedings of the III International Conference on Environmental, Industrial and Applied Microbiology (BioMicroWorld2009). WORLD SCIENTIFIC, 2010. http://dx.doi.org/10.1142/9789814322119_0097.

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Bennet, Douglas, and Heike Hoffmann. "Oilfield Microbiology: Molecular Microbiology Techniques Used During a Biocide Evaluation." In Offshore Technology Conference Asia. Offshore Technology Conference, 2018. http://dx.doi.org/10.4043/28411-ms.

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dos Santos, D. Tresinari, B. Fouad Sarrouh, J. César dos Santos, V. Haber Pérez, and S. Silverio da Silva. "Use The Solid Fermentation as a New and Alternative Way for Xylitol Bioproduction." In Proceedings of the II International Conference on Environmental, Industrial and Applied Microbiology (BioMicroWorld2007). WORLD SCIENTIFIC, 2009. http://dx.doi.org/10.1142/9789812837554_0097.

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Costantini, Antonella, Francesca Doria, Enrico Vaudano, Maria Carla Cravero, and Emilia Garcia-Moruno. "Selection of Oenococcus oeni as starter cultures to induce malolactic fermentation in Nebbiolo wine." In Proceedings of the III International Conference on Environmental, Industrial and Applied Microbiology (BioMicroWorld2009). WORLD SCIENTIFIC, 2010. http://dx.doi.org/10.1142/9789814322119_0093.

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Leal-Guerra, C. S., E. Pérez-Ortega, L. Damas-Buenrostro, J. C. Cabada, L. Galán-Wong, and B. Pereyra-Alférez. "Biosynthesis of amino acids sulfur in Saccharomyces cerevisiae is affected by fermentation conditions in beer production." In Proceedings of the III International Conference on Environmental, Industrial and Applied Microbiology (BioMicroWorld2009). WORLD SCIENTIFIC, 2010. http://dx.doi.org/10.1142/9789814322119_0125.

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González, A. Muñoz, A. López Piñeiro, and M. Ramírez Fernández. "Culturable microbial populations in a vineyard soil under different management regimes: Influence on spontaneous must fermentation." In Proceedings of the II International Conference on Environmental, Industrial and Applied Microbiology (BioMicroWorld2007). WORLD SCIENTIFIC, 2009. http://dx.doi.org/10.1142/9789812837554_0003.

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da Silva, C. S., G. Y. Rodriguez, C. O. Hokka, and M. Barboza. "Study of Fouling Index in Tangential Filtration Applied for Separation of Clavulanic Acid from Fermentation Broths." In Proceedings of the II International Conference on Environmental, Industrial and Applied Microbiology (BioMicroWorld2007). WORLD SCIENTIFIC, 2009. http://dx.doi.org/10.1142/9789812837554_0156.

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Reports on the topic "Microbiology and Fermentation Technology"

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Ljungdahl, L. G., J. Wiegel, H. D. Jr Peck, and L. E. Mortenson. Microbiology and physiology of anaerobic fermentation of cellulose. Annual report for 1990, 1992, 1993 and final report. Office of Scientific and Technical Information (OSTI), August 1993. http://dx.doi.org/10.2172/90164.

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Ljungdahl, L. G. Microbiology and physiology of anaerobic fermentation of cellulose. Progress report (4/30/91--4/30/92) and outline of work for the period 9/1/92--9/1/93. Office of Scientific and Technical Information (OSTI), December 1992. http://dx.doi.org/10.2172/90165.

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Control technology assessment of enzyme fermentation processes. U.S. Department of Health and Human Services, Public Health Service, Centers for Disease Control, National Institute for Occupational Safety and Health, February 1988. http://dx.doi.org/10.26616/nioshpub88114.

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Walk-through survey report: control technology for fermentation processes at Wyeth Laboratories, Inc., West Chester, Pennsylvania. U.S. Department of Health and Human Services, Public Health Service, Centers for Disease Control, National Institute for Occupational Safety and Health, October 1985. http://dx.doi.org/10.26616/nioshectb11618a.

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In-depth survey report: control technology assessment of enzyme fermentation processes at Miles Laboratories, Inc., Elkhart, Indiana. U.S. Department of Health and Human Services, Public Health Service, Centers for Disease Control, National Institute for Occupational Safety and Health, October 1986. http://dx.doi.org/10.26616/nioshectb11616b.

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In-depth survey report: control technology assessment of enzyme fermentation processes at Novo Biochemical Industries, Inc., Franklinton, North Carolina. U.S. Department of Health and Human Services, Public Health Service, Centers for Disease Control, National Institute for Occupational Safety and Health, December 1986. http://dx.doi.org/10.26616/nioshectb11615b.

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In-depth survey report: control technology assessment of enzyme fermentation processes at Gist-Brocades USA, Inc., Kingstree, South Carolina. U.S. Department of Health and Human Services, Public Health Service, Centers for Disease Control, National Institute for Occupational Safety and Health, October 1986. http://dx.doi.org/10.26616/nioshectb11619b.

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