Arama Sonuçları - Daraltılmış: Fermentation.SirsiDynix Enterprisehttps://catalog.iyte.edu.tr/client/tr_TR/default_tr/default_tr/qf$003dSUBJECT$002509Subject$002509Fermentation.$002509Fermentation.$0026rm$003dTEZ$002bKOLEKSIYONU0$00257C$00257C$00257C1$00257C$00257C$00257C0$00257C$00257C$00257Ctrue$0026te$003dILS$0026ps$003d300?2023-05-28T00:35:52ZBioethanol production from fungal sources using low-cost agro-industrial waste productsent://SD_ILS/0/SD_ILS:2556182023-05-28T00:35:52Z2023-05-28T00:35:52Zby Evcan, Ezgi.<br/><a href="http://hdl.handle.net/11147/3481">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Integrated approach to whey utilization through natural zeolite adsorption/ desorption and fermentationent://SD_ILS/0/SD_ILS:577282023-05-28T00:35:52Z2023-05-28T00:35:52Zby Polat, Zelal.<br/><a href="http://hdl.handle.net/11147/2977">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Phylogenetic analysis of bacterial communities in kefir by metagenomicsent://SD_ILS/0/SD_ILS:853872023-05-28T00:35:52Z2023-05-28T00:35:52Zby Ünsal, Burcu.<br/><a href="http://hdl.handle.net/11147/3925">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Determination of whey-based medium requirements and growth characteristics for the production of yoghurt starter culturesent://SD_ILS/0/SD_ILS:371242023-05-28T00:35:52Z2023-05-28T00:35:52Zby Soydemir, Elçin.<br/><a href="http://hdl.handle.net/11147/3561">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Production of B-Galactosidase using lactic acid bacteria and optimisation of fermentation paramettersent://SD_ILS/0/SD_ILS:641102023-05-28T00:35:52Z2023-05-28T00:35:52Zby Üstok, Fatma Işık.<br/><a href="http://hdl.handle.net/11147/3859">Access to Electronic Version</a><br/>Format: El Yazması<br/>Determination of aroma compounds and exopolysaccharides formation by lactic acid bacteri isolated from traditional yogurtsent://SD_ILS/0/SD_ILS:729842023-05-28T00:35:52Z2023-05-28T00:35:52Zby Çelik, Elif Sinem.<br/><a href="http://hdl.handle.net/11147/3865">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Investigation of The Effects of Dissolved Oxygen Concentration, Aeration And Agitation on The Morphology And Rheology In Submerged Fungal Fermentationent://SD_ILS/0/SD_ILS:412782023-05-28T00:35:52Z2023-05-28T00:35:52Zby Öncü, Şelale<br/><a href="http://hdl.handle.net/11147/3632">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Effect of The Morphology of Aspergillus Sojae on Pectinase Enzyme and The Optimization of Fermentation Conditionsent://SD_ILS/0/SD_ILS:668702023-05-28T00:35:52Z2023-05-28T00:35:52Zby Göğüş, Nihan.<br/><a href="http://hdl.handle.net/11147/3862">Access to Electronic Version.</a><br/>Format: El Yazması<br/>Lactic acid production by lactobacillus casei nrrl b-441 immobilized in chitosan stabilized ca-alginate beadsent://SD_ILS/0/SD_ILS:167412023-05-28T00:35:52Z2023-05-28T00:35:52Zby Gündüz, Meltem.<br/><a href="http://hdl.handle.net/11147/3269">Access to Electronic Version</a><br/>Format: El Yazması<br/>Effects Of Trace Elements On The Production Of Baker's Yeastent://SD_ILS/0/SD_ILS:474602023-05-28T00:35:52Z2023-05-28T00:35:52Zby Üzelyalçın, Berna<br/><a href="http://hdl.handle.net/11147/3694">Access to Electronic Version.</a><br/>Format: El Yazması<br/>L[+]-lactic acid purification from fermentation broth using ion exchange resinsent://SD_ILS/0/SD_ILS:975472023-05-28T00:35:52Z2023-05-28T00:35:52Zby Polat, Zelal.<br/><a href="http://hdl.handle.net/11147/4041">Access to Electronic Version.</a><br/>Format: El Yazması<br/>