FermentationEthanolIndustrial MicrobiologyCentral Nervous System DepressantsFatty Acids, VolatileRumenWineBioreactorsAcetic AcidStreptomycesXyloseCulture MediaCarbohydrate MetabolismAnaerobiosisAcetaldehydeDigestionAcetatesStarchBacteriaAnimal FeedLactobacillusBiofuelsDietary FiberHydrogen-Ion ConcentrationLeuconostocBiotechnologyCelluloseLactic AcidGlucoseHydrogenAcetobacterNitrogenAlcohol DehydrogenaseMethaneMicromonosporaWaste ProductsAmmoniaSaccharomyces cerevisiaeFormatesMolassesBreadLactobacillus plantarumFood MicrobiologyButyratesButanolsFungiPyruvate DecarboxylaseBiomassGastrointestinal ContentsBeerPropionatesAlcoholsAnti-Bacterial AgentsButylene GlycolsMetabolic EngineeringCacaoClostridiumAlcohol DrinkingBatch Cell Culture TechniquesFecesAerobiosisSilageZymomonasCattleMagnetic Resonance SpectroscopyBacteria, AnaerobicSuccinic AcidAlcohol-Induced Disorders, Nervous SystemRNA, Ribosomal, 16SXylitolPediococcusAnimal Nutritional Physiological PhenomenaPenicilliumSaccharomycesCecumGenetic EngineeringAlcoholismClostridium beijerinckiiAspergillus oryzaeLactatesCells, ImmobilizedYeastsGram-Positive BacteriaLactoseMitosporic FungiMaltoseTemperaturePoaceaeDNA, RibosomalDose-Response Relationship, DrugAlcoholic BeveragesMolecular StructureActinomycetalesCerealsBifidobacteriumAspergillusTime FactorsAspergillus nigerDNA, BacterialZea mays