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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Bibliografiske detaljer
Udgivet i:Food Technol Biotechnol
Main Authors: Mathias, Thiago Rocha dos Santos, Fernandes de Aguiar, Paula, Batista de Almeida e Silva, João, Moretzsohn de Mello, Pedro Paulo, Sérvulo, Eliana Flávia Camporese
Format: Artigo
Sprog:Inglês
Udgivet: University of Zagreb Faculty of Food Technology and Biotechnology 2017
Fag:
Preliminary Communications
Online adgang: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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