Shifting the balance of fermentation products between hydrogen and volatile fatty acids: Microbial community structure and function

Medicine & Life Sciences

• Volatile Fatty Acids 100%
• Hydrogen 91%
• Fermentation 83%
• Microbiota 78%
• Electrons 62%
• Propionates 51%
• Molasses 45%
• Ethanol 33%
• Sucrose 25%
• Glucose 24%
• Lactic Acid 23%
• Fatty Alcohols 21%
• Batch Cell Culture Techniques 18%
• Methane 18%
• Acetates 13%
• Fatty Acids 11%

Agriculture & Biology

• volatile fatty acids 82%
• microbial communities 75%
• community structure 74%
• hydrogen 71%
• electrons 57%
• fermentation 55%
• propionates 39%
• molasses 28%
• ethanol 27%
• glucose 23%
• lactates 23%
• sucrose 18%
• fatty alcohols 17%
• short chain fatty acids 14%
• methane 12%
• acetates 10%
• fatty acids 9%
• organisms 7%

Earth & Environmental Sciences

• fermentation 72%
• fatty acid 71%
• community structure 66%
• microbial community 66%
• hydrogen 60%
• electron 54%
• product 37%
• ethanol 37%
• glucose 36%
• sucrose 29%
• alcohol 12%
• acetate 12%
• methane 9%
• substrate 8%
• organism 8%
• distribution 4%