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Brewery Waste Reuse for Protease Production by Lactic Acid Fermentation
This study evaluated the use of three solid brewery wastes: brewer’s spent grain, hot trub and residual brewer’s yeast, as alternative media for the cultivation of lactic acid bacteria to evaluate their potential for proteolytic enzyme production. Initially, a mixture experimental design was used to...
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| Veröffentlicht in: | Food Technol Biotechnol |
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| Hauptverfasser: | , , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
University of Zagreb Faculty of Food Technology and Biotechnology
2017
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5569352/ https://ncbi.nlm.nih.gov/pubmed/28867951 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.17113/ftb.55.02.17.4378 |
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