Keyphrases
Beer Production
100%
Yeast Immobilization
100%
Support Material
70%
Fermentation
70%
Wort
58%
Cell Adhesion
58%
Coffee
50%
Natural Supports
50%
Grapefruit Peel
50%
Peanut Hull
50%
Feces
50%
Peru
50%
Microorganism Isolation
50%
Ring-tailed Coati
50%
Lactic Acid Bacteria
50%
Fermentative Activity
50%
Chemical Compounds
50%
Hansenula Anomala
50%
Acetic Acid
50%
Higher Alcohols
33%
Ethanol
33%
Metabolism
33%
Agitation
33%
Fermentative
33%
Fermentation Time
29%
Sugar Consumption
29%
Physical Integrity
29%
SEM Observation
29%
Ethanol Production
29%
Reducing Sugar
29%
Lignin
29%
Biocatalyst
29%
FTIR Analysis
29%
Suspended Cells
29%
Brix
25%
Yeast Cells
25%
Debaryomyces Hansenii
25%
Pichia Kudriavzevii
25%
Enterococcus Faecalis
16%
Major Components
16%
Methoxy
16%
Plato
16%
Oxytetracycline
16%
Good Stability
16%
Enterococcus Thailandicus
16%
Pichia Kluyveri
16%
Weissella Cibaria
16%
Weisella
16%
Batch Cultivation
16%
Monosaccharides
16%
Culture Media
16%
Maltose
16%
Aeration
16%
Growth Rate
16%
Glycerol Conversion
16%
Oxygen Concentration
16%
Traditional Fermented Foods
16%
Respiratory Activity
16%
Sodium Metabisulfite
16%
Ethyl Acetate
16%
Esters
16%
Immobilization
12%
Adsorption
12%
Fermentation Medium
12%
Fermentation Kinetics
12%
Chemical Composition
12%
Sodium Hydroxide
12%
In Captivity
8%
Candida
8%
26S rRNA Gene
8%
16S rRNA Gene
8%
Streptococcus mutans (S. mutans)
8%
Yeast Extract
8%
Staph
8%
Pectinolytic Activity
8%
Food Fermentation
8%
Cibarium
8%
Pectin
8%
Weissella Paramesenteroides
8%
Gene Sequencing
8%
B.subtilis
8%
Inhibitory Activity
8%
Staphylococcus Epidermidis (S. epidermidis)
8%
Carbon Source
8%
Specific Growth Rate
8%
Immunology and Microbiology
Debaryomyces Hansenii
50%
Coati
50%
Candida Krusei
50%
Feces
50%
Microorganism
50%
Enterococcus
33%
Pichia
33%
Agar
33%
Enterococcus faecalis
33%
Weissella
33%
Gene Sequence
16%
Breed
16%
Bacillus subtilis
16%
Candida
16%