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Metabolic Hydrogen Flows in Rumen Fermentation: Principles and Possibilities of Interventions
Frontiers in Microbiology, 2020 Rumen fermentation affects ruminants productivity and the environmental impact of ruminant production. The release to the atmosphere of methane produced in the rumen is a loss of energy and a cause of climate change, and the profile of volatile fatty ...
Hanne Mørck Nielsen, Emilio M Ungerfeld
exaly +2 more sources
Comprehensive Reviews in Food Science and Food Safety, 2020 Bioactive peptides (BPs) are specific protein fragments that exert various beneficial effects on human bodies and ultimately influence health, depending on their structural properties and amino acid composition and sequences.
Amanda Ying Hui Voo +2 more
exaly +2 more sources
Frontiers in Microbiology, 2016 There is an immediate need to drastically reduce the emissions associated with global fossil fuel consumption in order to limit climate change. However, carbon-based materials, chemicals, and transportation fuels are predominantly made from fossil ...
Michael Köpke
exaly +2 more sources
Journal of Fungi, 2023 The commercial production of bioethanol from lignocellulosic biomass such as wheat straw requires utilizing a microorganism that can withstand all the stressors encountered in the process while fermenting all the sugars in the biomass.
Raquel Perruca Foncillas +4 more
semanticscholar +1 more source
Innovation in precision fermentation for food ingredients
Critical reviews in food science and nutrition, 2023 A transformation in our food production system is being enabled by the convergence of advances in genome-based technologies and traditional fermentation.
M. Augustin +3 more
semanticscholar +1 more source
Acknowledgment to Reviewers of Fermentation in 2021
Fermentation, 2022 Rigorous peer-reviews are the basis of high-quality academic publishing [...]
Fermentation Editorial Office
doaj +1 more source
Acknowledgment to the Reviewers of Fermentation in 2022
Fermentation, 2023 High-quality academic publishing is built on rigorous peer review [...]
Fermentation Editorial Office
doaj +1 more source
Microbial Fermentation for Improving the Sensory, Nutritional and Functional Attributes of Legumes
Fermentation, 2023 A rapidly growing population, resource scarcity, and the future sustainability of our food supply are among the major concerns of today’s food industry. The importance of resilient food crops that will sustain in the future is imperative, and legumes are
Dhananga Senanayake +3 more
semanticscholar +1 more source
Acknowledgment to Reviewers of Fermentation in 2020
Fermentation, 2021 Peer review is the driving force of journal development, and reviewers are gatekeepers who ensure that Inventions maintains its standards for the high quality of its published papers [...]
Fermentation Editorial Office
doaj +1 more source
Traditional and New Microorganisms in Lactic Acid Fermentation of Food
Fermentation, 2023 Lactic acid fermentation is one of the oldest and most commonly used methods of bioconservation. This process is widely used for food preservation and also for a production technique that relies on the metabolism of lactic acid bacteria (LAB) to convert ...
B. Sionek +3 more
semanticscholar +1 more source