Загрузка...
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...
Сохранить в:
| Опубликовано в: : | Food Technol Biotechnol |
|---|---|
| Главные авторы: | , , , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
University of Zagreb Faculty of Food Technology and Biotechnology
2017
|
| Предметы: | |
| Online-ссылка: | 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 |
| Метки: |
Добавить метку
Нет меток, Требуется 1-ая метка записи!
|