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Taxa - Archaea, Cyanobacteria and Bacteria: Eubacteria |
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Firmicutes (6) |
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Evaluation of goat mortadella prepared with different levels of fat and goat meat from discarded animals | Small ruminant research |
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Engineering lower inhibitor affinities in β-D-xylosidase of Selenomonas ruminantium by site-directed mutagenesis of Trp145 | Journal of industrial microbiology and biotechnology |
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Fermentation of dried distillers' grains and solubles (DDGS) hydrolysates to solvents and value-added products by solventogenic clostridia | Bioresource technology |
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Protein fraction of barley spent grain as a new simple medium for growth and sporulation of soil actinobacteria | Biotechnology letters |
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Spoilage of value-added, high-oxygen modified-atmosphere packaged raw beef steaks by Leuconostoc gasicomitatum and Leuconostoc gelidum | International journal of food microbiology |
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Fruit phenolics as natural antimicrobial agents: Selective antimicrobial activity of catechin, chlorogenic acid and phloridzin | Journal of food, agriculture and environment |
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Proteobacteria (7) |
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Evaluation of goat mortadella prepared with different levels of fat and goat meat from discarded animals | Small ruminant research |
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Method of 2,3-butanediol production from glycerol and acid-pretreated rice straw hydrolysate by newly isolated strains: Pre-evaluation as an integrated biorefinery process | Bioresource technology |
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Comparison of Escherichia coli and anaerobic consortia derived from compost as anodic biocatalysts in a glycerol-oxidizing microbial fuel cell | Bioresource technology |
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Enhanced Benzaldehyde Tolerance in Zymomonas mobilis Biofilms and the Potential of Biofilm Applications in Fine-Chemical Production | Applied and environmental microbiology AEM |
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Renewable sugars from oil palm frond juice as an alternative novel fermentation feedstock for value-added products | Bioresource technology |
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Fruit phenolics as natural antimicrobial agents: Selective antimicrobial activity of catechin, chlorogenic acid and phloridzin | Journal of food, agriculture and environment |
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Production and characterization of xantham gum by Xanthomonas campestris using cheese whey as sole carbon source | Journal of food engineering |
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