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...

Volledige beschrijving

Bewaard in:
Bibliografische gegevens
Gepubliceerd in:Food Technol Biotechnol
Hoofdauteurs: Mathias, Thiago Rocha dos Santos, Fernandes de Aguiar, Paula, Batista de Almeida e Silva, João, Moretzsohn de Mello, Pedro Paulo, Sérvulo, Eliana Flávia Camporese
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: University of Zagreb Faculty of Food Technology and Biotechnology 2017
Onderwerpen:
Preliminary Communications
Online toegang: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
Tags: Voeg label toe
Geen labels, Wees de eerste die dit record labelt!

Gelijkaardige items