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Bostrycin production by agro-industrial residues and its potential for food processing
Bostrycin, a red antibacterial agent produced by Nigrospora sp. no. 407, is considered for meat processing. To optimize production, the culture conditions of submerged fermentation (SmF) and solid-state fermentation (SSF) were investigated. The optimal SmF conditions were a medium containing 1.0% ca...
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| Publicado en: | Food Sci Biotechnol |
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| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
The Korean Society of Food Science and Technology
2017
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049593/ https://ncbi.nlm.nih.gov/pubmed/30263596 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-017-0082-6 |
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