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Research article

First published 2026-4

Scientific Mapping of Mixed-Culture Dark Fermentation Research for Biohydrogen Production: A Bibliometric Study

Cansu Vural, Hamza Ettadili

Industrial Biotechnology

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Research article

First published 2017-12

Exploring Co-fermentation of Glucose and Galactose using Clostridium acetobutylicum and Clostridium beijerinckii for Biofuels

Mi Tang, Jiawen Liu, Zhuoliang Ye [...]

Natural Product Communications

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Research article

First published 2012-4

The influence of inoculum composition on selected bioactive and nutritional parameters of grass pea tempeh obtained by mixed-culture fermentation with Rhizopus oligosporus and Aspergillus oryzae strains

A Starzyńska-Janiszewska, B Stodolak, R Duliński [...]

Food Science and Technology International

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Research article

First published 2021-08

Evaluation of the Dose-Dependent Effects of Fermented Mixed Grain Enzyme Food on Adiposity and Its Metabolic Disorders in High-Fat Diet-Induced Obese Mice

Youngji Han, Young Chul Shin, Ae-Hyang Kim [...]

Journal of Medicinal Food

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Research article

First published 2008-10

Citrus Products Decrease Growth of E. coli O157:H7 and Salmonella Typhimurium in Pure Culture and in Fermentation with Mixed Ruminal Microorganisms In Vitro

T.R. Callaway, J.A. Carroll, J.D. Arthington [...]

Foodborne Pathogens and Disease

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Research article

First published 2015-01

Organic Acid Blend with Pure Botanical Product Treatment Reduces Escherichia coli and Salmonella Populations in Pure Culture and in In Vitro Mixed Ruminal Microorganism Fermentations

Ester Grilli, Riccardo Bari, Andrea Piva [...]

Foodborne Pathogens and Disease

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Research article

First published 1997-09

In Vitro Fermentation of High-Amylose Cornstarch by a Mixed Population of Colonic Bacteria

Stefan U. Christl, Uta Katzenmaier, Silke Hylla [...]

Journal of Parenteral and Enteral Nutrition

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Research article

First published 2023-3

Optimization of fermentation conditions in Barbari bread based on mixed whole flour (barley and sprouted wheat) and sourdough

Sara Naji-Tabasi, Mostafa Shahidi-Noghabi, Maryam Davtalab

Food Science and Technology International

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Research article

First published 2020-06

Evaluation of Antiobesity Activity of Soybean Meal Products Fermented by Lactobacillus plantarum FPS 2520 and Bacillus subtilis N1 in Rats Fed with High-Fat Diet

Chung-Hsiung Huang, Chun-Lung Chen, Shun-Hsien Chang [...]

Journal of Medicinal Food

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Research article

First published 2013-6

Two Polyketides from a Co-culture of Two Marine-derived Fungal Strains

Miriam H. Kossuga, Antonio G. Ferreira, Lara D. Sette [...]

Natural Product Communications

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