Production and isolation of fungal chitosan by submerged fermentation

Production of pectinase from aspergillus sojae by solid-state fermentation

L[+]-lactic acid purification from fermentation broth using ion exchange resins

Integrated approach to whey utilization through natural zeolite adsorption/ desorption and fermentation

Production of B-Galactosidase using lactic acid bacteria and optimisation of fermentation parametters

Structural changes of gliadins during sourdough fermentation as a promissing approach to gluten-free diet

Effect of The Morphology of Aspergillus Sojae on Pectinase Enzyme and The Optimization of Fermentation Conditions

Investigation of The Effects of Dissolved Oxygen Concentration, Aeration And Agitation on The Morphology And Rheology In Submerged Fungal Fermentation

Phylogenetic analysis of bacterial communities in kefir by metagenomics

Lactic acid production by lactobacillus casei nrrl b-441 immobilized in chitosan stabilized ca-alginate beads

Bioethanol production from fungal sources using low-cost agro-industrial waste products

Potential of lactic acid bacteria to produce functional fermented whey with putative antihypertensive properties: enrichment of angiotensin-I converting enzyme (ace)-inhibitory peptides and gamma-amino butyric acid (gaba)