Chemical composition, in vitro gas production and energetic value of prickly pear fermented with and without Kluyveromyces marxianus

The aim of this study was to characterize the chemical composition, in vitro gas production and energetic value of prickly pear during solid state fermentation (SSF) with Kluyveromyces marxianus. Prickly pear was incubated in SSF at 28°C for 0, 24, 48, 72, 96 and 120 h without and inoculation with K...

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Главные авторы:	LESLIE BERUMEN, JESÚS PÁEZ, NICOLAS O SOTO, MANUEL MURILLO, ESPERANZA HERRERA, ALBERTO MURO
Формат:	Artigo
Язык:	Inglês
Опубликовано:	Plovdiv University Press 2015-12-01
Серии:	Journal of BioScience and Biotechnology
Предметы:	prickly pear Kluyveromyces marxianus solid state fermentation nutritional quality in vitro gas production
Online-ссылка:	http://www.jbb.uni-plovdiv.bg/documents/27807/1014563/jbb_2015-4(3)-pages_359-364.pdf
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