In vitro simulation of rumen fermentation: apparatus and effects of dilution rate and continuous dialysis on fermentation and protozoal population.
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Animals↗
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Continuous ethanol fermentation using the fusion strain SPSC (I) flocs: floc size distribution, cell growth, and ethanol fermentation kinetics.
Based on the description for the floc size distribution, the superficial kinetics of the SPSC(I) floc growth and ethanol production were obtained. mu' = 0.134S/19.23+S for the flock growth and v' = 0.747S/10.871+S [(1- p/126.3)(2.593)] for the floc ethanol production.
Bioreactors↗
Purine fermentation by Clostridium cylindrosporum. I. Tracer experiments on the fermentation of guanine.
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Clostridium↗
[Secretion of intestinal ferments in intestines isolated according to Tiri and in denervated intestinal fragments from dogs and its relation to the quantity of protein in food. II. Secretion of intestinal ferments and their excretion in feces].
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Animals↗
Carbohydrate metabolism in citric acid fermentation. III. The variation in glycolytic enzyme content of Aspergillus niger during citric acid fermentation.
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Aspergillus↗
[Research on the production of citric acid by fermentation. I. Selection of mutants, sporulation medium & factors of preparation of the fermentation medium].
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Aspergillus↗
Pentose fermentation by Lactobacillus plantarum. V. Fermentation of 2-deoxy-D-ribose.
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Fermentation↗
[Changes in osmotic pressure during fermentation. II. Changes of carbohydrate, protein & organic nitrogen compound concentrations in culture media as well as the status of osmotic pressure during fermentation].
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Carbohydrate Metabolism↗
[The effect of the occupational hazards of Bulgaria's tobacco fermentation factories (fermentation factory in Plovdiv) on the organisms of the workers].
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Bulgaria↗
[Occupational hazards in Bulgarian tobacco fermentation factories (fermentation factory in Plovdiv)].
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Communicable Diseases↗
[Metabolism of amino acids during fermentation of the strain Streptomyces aure of aciens in conditions of mass cultivation. (On the problem of amino acids in fermenting media. VI.)].
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Amino Acids↗
Combined fermentation. I. Trichothecium--Penicillium fermentation.
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Anti-Bacterial Agents↗
[Contribution to the recognition of biological acid decomposition in non-fermented and fermented fruit juices and wines. II. On the growth-promoting effect of yeast extract on some lactic acid bacteria, which produce the biological acid decomposition in wines].
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Bioreactors↗
[Studies on the production of citric acid by fermentation. IV. Factors which influence in submerged fermentation].
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Biochemical Phenomena↗
Production of fermentative variants by Shigella sonnei and other "late fermenting" organisms.
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Bacteria↗
[Lack of ferments in the stomach causing many gastrointestinal disorders; its therapy by sufficient substitution with ferments and acids].
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Achlorhydria↗
[Determination of the kind of fermented and non-fermented vegetable products].
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Alcoholic Beverages↗
[Effect of milk fermented with Bifidobacterium longum on colonic fermentation].
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Adult↗