Medicine & Life Sciences
Fermentation
100%
Lactobacillales
39%
Microbiota
35%
Meat
29%
Staphylococcus
28%
Lactobacillus
27%
Kefir
27%
Acetobacter
26%
Acetic Acid
26%
Coagulase
23%
Bacteria
21%
Fructans
21%
Metagenomics
19%
Yeasts
19%
Ecosystem
19%
Fermented Foods
18%
Lactic Acid
16%
Butyrates
16%
Inulin
16%
Acetoin
15%
Triticum
14%
Water
14%
Genome
14%
Meat Products
13%
Lactobacillus fermentum
13%
Flour
12%
Bifidobacterium
12%
Mass Spectrometry
12%
Bread
11%
oligofructose
11%
Carnobacterium
11%
Growth
11%
Leuconostoc
10%
Faecalibacterium prausnitzii
10%
Fructose
10%
arabinoxylan
10%
Citric Acid
9%
Eragrostis
9%
Colon
9%
Firearms
9%
Probiotics
9%
Mannitol
9%
Oenococcus
8%
Coffee
8%
Temperature
8%
Poultry Products
8%
Acetates
8%
Ethanol
8%
Odorants
8%
Gluconobacter oxydans
8%
Genes
8%
Lactobacillus sakei
8%
Ions
8%
Lactobacillus plantarum
7%
Gluconobacter
7%
Diacetyl
7%
Metabolomics
7%
Pediococcus
7%
Lactobacillus paracasei
6%
Red Meat
6%
Acids
6%
Oligosaccharides
6%
Dekkera
6%
Cheese
6%
Volatile Fatty Acids
6%
Bifidobacterium longum
6%
rRNA Genes
5%
Prebiotics
5%
Atmosphere
5%
Food
5%
Saccharomyces cerevisiae
5%
Staphylococcus saprophyticus
5%
4-sulfophenylmethallyl ether
5%
Isotopes
5%
Agriculture & Biology
fermentation
47%
sourdough
34%
acetic acid bacteria
23%
lactic acid bacteria
23%
starter cultures
23%
cocoa beans
21%
meat
16%
coagulase negative staphylococci
14%
Lactobacillus
14%
beers
14%
microbiome
13%
microbial communities
13%
fermented meat
12%
species diversity
12%
fructans
12%
metabolites
11%
Acetobacter
11%
bacterial communities
11%
inulin
10%
Bifidobacterium
9%
microbial ecology
9%
yeasts
9%
Staphylococcus xylosus
9%
mass spectrometry
9%
acetoin
9%
meat products
9%
pork
9%
Staphylococcus carnosus
8%
coffee beans
8%
Leuconostoc
8%
lactic acid
8%
sampling
8%
agar
8%
Carnobacterium divergens
7%
Eragrostis tef
7%
Gluconobacter
7%
citrates
6%
ions
6%
genome
6%
genes
6%
genomics
6%
ecosystems
6%
fructooligosaccharides
6%
Staphylococcus equorum
6%
Lactobacillus sakei
6%
poultry products
6%
spoilage
6%
ribosomal RNA
6%
raw meat
6%
metabolomics
6%
arabinoxylan
6%
flavor
6%
Acetobacter pasteurianus
5%
microorganisms
5%
wheat
5%
acidification
5%
casks
5%
probiotics
5%
monitoring
5%
Bifidobacterium longum
5%
diacetyl
5%
Staphylococcus saprophyticus
5%