Fungal Biodegradation of Procyanidin in Submerged Fermentation

The coffee industry generates a large amount of waste that is difficult to treat due to its chemical composition, namely, the presence of caffeine and its derivatives, as well as recalcitrant molecules such as tannins (mainly condensed tannins or polymeric procyanidins), which make it an undervalued...

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Egile Nagusiak: Leidy Johana Valencia-Hernández, Jorge E. Wong-Paz, J. Alberto Ascacio-Valdés, Arely Prado-Barragan, Mónica L. Chávez-González, Cristóbal N. Aguilar
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: MDPI AG 2025-02-01
Saila:Fermentation
Gaiak:
procyanidin
biodegradation
submerged fermentation
extracellular enzyme
<i>Aspergillus niger</i> GH1
Sarrera elektronikoa:https://www.mdpi.com/2311-5637/11/2/75
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