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2. Bioreactors for lignocellulose conversion into fermentable sugars for production of high added value products
3. Microbial and enzymatic changes in cigar tobacco leaves during air-curing and fermentation
4. Enhancing surfactin production in B. velezensis Bs916 combined cumulative mutagenesis and expression key enzymes
5. Reduction of acetate synthesis, enhanced arginine export, and supply of precursors, cofactors, and energy for improved synthesis of L-arginine by Escherichia coli
6. Utilization of solid catfish manure waste as carbon and nutrient source for lactic acid production
7. Current postbiotics in the cosmetic market—an update and development opportunities
8. Metabolic engineering of Escherichia coli for efficient production of l-arginine
9. Assessment of vine shoots and surplus grape must for succinic acid bioproduction
10. Metabolic engineering of Bacillus subtilis for the co-production of uridine and acetoin
11. Development of simple, scalable protease production from Botrytis cinerea
12. Process development and scale-up optimization of the SARS-CoV-2 receptor binding domain–based vaccine candidate, RBD219-N1C1
13. Propionic acid production by Propionibacterium freudenreichii using sweet sorghum bagasse hydrolysate
14. Production of the anticancer drug taxol by the endophytic fungus Epicoccum nigrum TXB502: enhanced production by gamma irradiation mutagenesis and immobilization technique
15. Global identification of alternative splicing in Shiraia bambusicola and analysis of its regulation in hypocrellin biosynthesis
16. Categories and biomanufacturing methods of glucosamine
17. Rapid determination of general cell status, cell viability, and optimal harvest time in eukaryotic cell cultures by impedance flow cytometry
18. Opportunities, challenges, and future perspectives of succinic acid production by Actinobacillus succinogenes
19. Biofuels from microbes
20. Weissella and the two Janus faces of the genus
21. Microbial diversity in jiuqu and its fermentation features: saccharification, alcohol fermentation and flavors generation
22. High production of acetoin from glycerol by Bacillus subtilis 35
23. Recent advances in microbial production of L-malic acid
24. Mutation breeding of high-stress resistant strains for succinic acid production from corn straw
25. Enhancing the selective extracellular location of a recombinant E. coli domain antibody by management of fermentation conditions
26. Fruits of their labour: biotransformation reactions of yeasts during brewery fermentation
27. Methionine production—a critical review
28. Repurposing anaerobic digestate for economical biomanufacturing and water recovery
29. The β-1,3-glucan synthase gene GFGLS2 plays major roles in mycelial growth and polysaccharide synthesis in Grifola frondosa
30. An overview of D-galactose utilization through microbial fermentation and enzyme-catalyzed conversion
31. Comparing the transcriptomes of wine yeast strains: toward understanding the interaction between environment and transcriptome during fermentation
32. Fermentative production of propionic acid: prospects and limitations of microorganisms and substrates
33. Flavour formation in fungi: characterisation of KlAtf, the Kluyveromyces lactis orthologue of the Saccharomyces cerevisiae alcohol acetyltransferases Atf1 and Atf2
34. Permeability issues in whole-cell bioprocesses and cellular membrane engineering
35. A cybernetic model to predict the effect of freely available nitrogen substrate on rifamycin B production in complex media
36. Characterization of lycopene-overproducing E. coli strains in high cell density fermentations
37. Lactic acid production from xylose by the fungus Rhizopus oryzae
38. Ethanol fermentation from biomass resources: current state and prospects
39. Marine microbial L-glutaminase: from pharmaceutical to food industry
40. Strategies for enhancing terpenoids accumulation in microalgae
41. Microbial methionine transporters and biotechnological applications
42. Low cost and sustainable hyaluronic acid production in a manufacturing platform based on Bacillus subtilis 3NA strain
43. From the vineyard to the cellar: new insights of Starmerella bacillaris (synonym Candida zemplinina) technological properties and genomic perspective
44. Efficient fermentative production of l-theanine by Corynebacterium glutamicum
45. Isolation and identification of new antibacterial compounds from Bacillus pumilus
46. Engineering Clostridium for improved solvent production: recent progress and perspective
47. The impacts of Schizosaccharomyces on winemaking
48. Harnessing yeast metabolism of aromatic amino acids for fermented beverage bioflavouring and bioproduction
49. A pH shift induces high-titer liamocin production in Aureobasidium pullulans
50. Yarrowia lipolytica construction for heterologous synthesis of α-santalene and fermentation optimization
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