Enhancement of nutritive value of tea leaf waste by solid-state fermentation with Lentinus sajor–caju
Nutritional value of tea leaf waste was improved significantly (p<0.05) by solid-state fermentation for 8 weeks with a white rot fungus, Pleurotus sajor-caju. The proximate analysis revealed that crude protein, ash, cellulose-lignin ratio and reducing sugar contents were increased by 2001.53, 117.6...
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| Principais autores: | , , , , |
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| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Plovdiv University Press
2016-12-01
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| Serija: | Journal of BioScience and Biotechnology |
| Teme: | |
| Online dostop: | https://editorial.uni-plovdiv.bg/index.php/JBB/article/view/46 |
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