Antioxidant properties of water-soluble polysaccharides prepared by co-culture fermentation of straw and shrimp shell by Yongmei Lyu, Yongmei Lyu, Mian Wang, Yiwen Zhang, Xiaoyang Zhang, Xiaochen Liu, Fengwei Li, Dujun Wang, Ming Wei, Xiaohong Yu

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Multi-omics investigation of high-transglutaminase production mechanisms in Streptomyces mobaraensis and co-culture-enhanced fermentation strategies by Huanan Chang, Ziyu Zheng, Hao Li, Yanqiu Xu, Gengyao Zhen, Yao Zhang, Xidong Ren, Xidong Ren, Xinli Liu, Xinli Liu, Deqiang Zhu, Deqiang Zhu

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Effect of Fermentation with Single and Co-culture of Lactobacillus bulgaricus and Streptococcus thermophilus on the Quality of Yogurt by Kaiwei TANG, Xiaoying HUANG, Yuwen YI, Chenglin ZHU, Jing DENG, Haixiao YE, Junni TANG

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Enhanced Chitin Deacetylase Production Ability of Rhodococcus equi CGMCC14861 by Co-culture Fermentation With Staphylococcus sp. MC7 by Qinyuan Ma, Qinyuan Ma, Xiuzhen Gao, Linna Tu, Qi Han, Xing Zhang, Yabo Guo, Wenqin Yan, Yanbing Shen, Min Wang

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Improvement of caproic acid production in a Clostridium kluyveri H068 and Methanogen 166 co-culture fermentation system by Shoubao Yan, Dong Dong

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Ethanol Production from Hydrolyzed Kraft Pulp by Mono- and Co-Cultures of Yeasts: The Challenge of C6 and C5 Sugars Consumption by Rita H. R. Branco, Mariana S. T. Amândio, Luísa S. Serafim, Ana M. R. B. Xavier

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Valorization of Cashew Apple Waste into a Low-Alcohol, Healthy Drink Using a Co-Culture of <i>Cyberlindnera rhodanensis</i> DK and <i>Lactobacillus pentosus</i> A14-6 by Nang Nwet Noon Kham, Somsay Phovisay, Kridsada Unban, Apinun Kanpiengjai, Chalermpong Saenjum, Saisamorn Lumyong, Kalidas Shetty, Chartchai Khanongnuch

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