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Shifting the balance of fermentation products between hydrogen and volatile fatty acids: microbial community structure and function
Fermentation is a key process in many anaerobic environments. Varying the concentration of electron donor fed to a fermenting community is known to shift the distribution of products between hydrogen, fatty acids and alcohols. Work to date has focused mainly on the fermentation of glucose, and how t...
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| Publicat a: | FEMS Microbiol Ecol |
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| Autors principals: | , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Oxford University Press
2016
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5975917/ https://ncbi.nlm.nih.gov/pubmed/27633926 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/femsec/fiw195 |
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