期刊： FERMENTATION-BASEL, 2022; 8 (3)
To explore whether or not the gossypol varied in cottonseed by-products affect rumen degradability and fermentation efficiency, an in vitro cumulative......
期刊： FERMENTATION-BASEL, 2022; 8 (5)
Shikimic acid (SA) is a key intermediate in the aromatic amino-acid biosynthetic pathway, as well as an important precursor for synthesizing many valu......
期刊： FERMENTATION-BASEL, 2022; 8 (7)
Flavonoids are famous for their diverse sources, strong biological activity, and low toxicity and could be used as a natural antioxidant in animal hus......
期刊： FERMENTATION-BASEL, 2022; 8 (8)
Hybrid Pennisetum (HP) is a perennial herb with a high yield and high quality, which makes it valuable for research as feed for herbivores. In order t......
期刊： FERMENTATION-BASEL, 2022; 8 (10)
Obesity is a prevalent chronic disease worldwide. In this study, we screened lactic acid bacteria (LAB) suitable for fermenting Shenheling extract (SH......
期刊： FERMENTATION-BASEL, 2022; 8 (12)
During the fermentation of Fen-flavor Baijiu, the number of lactic acid bacteria is high in summer, resulting in excessive lactic acid and an unpleasa......
期刊： FERMENTATION-BASEL, 2022; 8 (12)
ss-poly (L-malic acid) (PMLA) is a polyester ligated by malate subunits. It has a wide prospective application as an anti-cancer drug carrier, and its......
期刊： FERMENTATION-BASEL, 2022; 8 (5)
Various pretreatments are employed to increase the utilization of rice straw as a ruminant feed ingredient to minimize its negative environmental impa......
期刊： FERMENTATION-BASEL, 2022; 8 (10)
Fossil fuel depletion, climate change, and increased global energy demands are the driving forces to find alternative sources of energy. Marine-based ......
期刊： FERMENTATION-BASEL, 2022; 8 (11)
Hongsuantang (HST) is a traditional Chinese and famous sour soup. However, the quality of naturally fermented HST is not controllable. We investigated......
期刊： FERMENTATION-BASEL, 2022; 8 (12)
This study explored the effects of two mixed fermentation methods: one was fermenting a soymilk and milk mixture by a lactic acid bacteria fermenting ......
期刊： FERMENTATION-BASEL, 2022; 8 (12)
To explore the effects of microbial community changes on the key flavor substances in base Baijiu, this study analyzed the microbiome of the pre-pit f......
期刊： FERMENTATION-BASEL, 2022; 8 (2)
Availability of feedstock is one of the uncertainties impeding cellulosic biofuel production, and conservation of whole crop biomass as silage is a pr......
期刊： FERMENTATION-BASEL, 2022; 8 (6)
Nisin is a green, safe and natural food preservative. With the expansion of nisin application, the demand for nisin has gradually increased, which equ......
期刊： FERMENTATION-BASEL, 2022; 8 (11)
Glucansucrase (GS) belongs to the GH70 family, which not only can synthesize exopolysaccharides (EPSs) with different physicochemical properties throu......
