Additional examples are adjusted to the entries in an automated way - we cannot guarantee that they are correct.
However, it has a high fermentative power in glucose broth.
Several potential causes for the decline in fermentative activity have been investigated.
Instead, this process eliminates inhibitory H2 produced from fermentative growth.
His research group is active in the development of fermentative and biocatalytic production processes.
These methanogens can often be found in environments containing fermentative organisms.
The species are anaerob and have a fermentative metabolism.
As oxygen is not required, fermentative organisms are anaerobic.
Fermentative organisms are very important industrially and are used to make many different types of food products.
Prior to the fermentative process, citric acid was isolated from citrus fruits.
Most facultatively fermentative yeast species cannot grow in the complete absence of oxygen.
Most of the fermentative substrates are organic molecules.
The nonlipophilic bacteria may be classified as fermentative and nonfermentative:
Dark fermentation is the fermentative conversion of organic substrate to biohydrogen.
Fermentative growth has not been observed.
They have a fermentative metabolism.
There are many anaerobic fermentative reactions.
"Improving the yield from fermentative hydrogen production".
None of these factors appears to be causally related to the fall in fermentative activity during batch fermentation.
Not all fermentative organisms use substrate-level phosphorylation.
"Bio-electrochemical behavior of fermentative hydrogen production process with the function of feeding pH".
This disproportionation reaction is catalysed by methanogen archaea in their fermentative metabolism.
That means limitation of oxygen availability might be useful in controlling food spoilage caused by fermentative yeasts.
Aerotolerant organisms are strictly fermentative.
C. canimorsus is a fastidious, Gram-negative, fermentative, non spore-forming rod.
These compounds are normally generated as a product of the amino acid fermentative activity of other microorganisms.