What people are saying - Write a review
We haven't found any reviews in the usual places.
Breads from Mixed Cultures
Microbial Interactions during Wine Production
Mixed Cultures in Vegetable Fermentations
10 other sections not shown
acetic acid acetogenic activity aerobic anaerobic anaerobic digestion Appl aromatic Aspergillus bacterium biodegradation biofilm Biotechnol botulinum bread brine carbon cell cellulose cerevisiae cheese chemical Clostridium coculture compounds concentration contamination corrosion crop cucumbers dairy dechlorination degradation digestors dough dump effect electron ensiling Environ enzymes Etchells ethanol factors fermented foods ferrooxidans Fleming flora formation fungi genetic glucose grape growth heterotrophic hydrocarbons inhibition inoculated interactions isolated J. G. Zeikus Kunkee lactate lactic acid bacteria Lactobacillus leaching Leuconostoc malolactic malolactic fermentation mentation mesophilic metabolism methane methanogenesis methanogenic microbial microbial communities Microbiol Microbiology microorganisms milk mixed cultures monoculture numbers nutrients olives organisms oxidation oxygen pathogens Pediococcus percent phage plantarum population propionic pure cultures reactions reactor reduced Saccharomyces salt silage sludge sourdough species spoilage starch starter cultures strains Streptococcus studies substrate sugar sulfate sulfide minerals sulfur syntrophic tank Technol temperature thermocellum thermophilic tion toxic toxin wine yeast