FermentationOxygenOxygen ConsumptionReactive Oxygen SpeciesIndustrial MicrobiologyFatty Acids, VolatileRumenWineStreptomycesBioreactorsAnaerobiosisOxygen Inhalation TherapyAcetic AcidCulture MediaSinglet OxygenCarbohydrate MetabolismEthanolDigestionXyloseAnimal FeedHydrogen-Ion ConcentrationLactobacillusStarchBacteriaLactic AcidAcetatesDietary FiberNitrogenGlucoseLeuconostocAerobiosisHydrogenBiotechnologyMethaneAmmoniaMicromonosporaBiofuelsCelluloseOxygen IsotopesWaste ProductsAcetobacterFormatesPropionatesCarbon DioxideBreadButyratesFood MicrobiologyFungiOxidation-ReductionBeerLactobacillus plantarumAnti-Bacterial AgentsMolassesSaccharomyces cerevisiaeGastrointestinal ContentsCattleCacaoSuccinic AcidBatch Cell Culture TechniquesFecesClostridiumMagnetic Resonance SpectroscopyBiomassHyperbaric OxygenationButylene GlycolsSilagePyruvate DecarboxylaseBacteria, AnaerobicLactatesMetabolic EngineeringPartial PressureRNA, Ribosomal, 16SPediococcusCecumPenicilliumAnimal Nutritional Physiological PhenomenaMolecular StructureAspergillus oryzaeTemperatureHydrogen PeroxideSaccharomycesCells, ImmobilizedClostridium beijerinckiiMolecular Sequence DataMitosporic FungiOxidative StressYeastsCarbonGram-Positive BacteriaTime FactorsPoaceaeActinomycetalesAnoxiaPhysicochemical PhenomenaLactoseXylitolAspergillusMaltoseButanolsBifidobacterium