Initial pH influences microbial communities composition in dark fermentation of scotta permeate

标题
Initial pH influences microbial communities composition in dark fermentation of scotta permeate
作者
关键词
Alkaline pH, Cheese whey, Dark fermentation, High-throughput sequencing, Microbial community analysis, Trichococcus
出版物
INTERNATIONAL JOURNAL OF HYDROGEN ENERGY
Volume 43, Issue 18, Pages 8707-8717
出版商
Elsevier BV
发表日期
2018-04-10
DOI
10.1016/j.ijhydene.2018.03.122

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