FermentationIndustrial MicrobiologyFatty Acids, VolatileRumenWineStreptomycesBioreactorsAcetic AcidCulture MediaDigestionAnimal FeedCarbohydrate MetabolismEthanolAnaerobiosisXyloseBacteriaStarchLactobacillusDietary FiberAcetatesHydrogen-Ion ConcentrationLeuconostocNitrogenLactic AcidAbstracting and Indexing as TopicBiotechnologyHydrogenMicromonosporaMethaneCelluloseBiofuelsAmmoniaGlucoseCattleWaste ProductsAcetobacterMolassesFood MicrobiologyBreadGastrointestinal ContentsBeerLactobacillus plantarumPropionatesFormatesButyratesFungiAnti-Bacterial AgentsCacaoSilageFecesSaccharomyces cerevisiaeBatch Cell Culture TechniquesClostridiumButylene GlycolsAnimal Nutritional Physiological PhenomenaBiomassPyruvate DecarboxylaseCecumBacteria, AnaerobicSuccinic AcidMetabolic EngineeringAerobiosisPediococcusPoaceaeRNA, Ribosomal, 16SPenicilliumMagnetic Resonance SpectroscopyAspergillus oryzaeCongresses as TopicCells, ImmobilizedClostridium beijerinckiiSaccharomycesMolecular Sequence DataMedicago sativaMitosporic FungiCerealsLactoseZea maysGram-Positive BacteriaLactatesMaltoseXylitolYeastsActinomycetalesBifidobacteriumGenetic EngineeringAspergillusButanolsPhysicochemical PhenomenaMolecular StructureDNA, RibosomalChemistry, PhysicalAspergillus nigerDNA, BacterialLeukemia P388TemperatureLactococcus lactisLactobacillus fermentumTime FactorsMonascus