Conversion of yellow wine lees into high-protein yeast culture by solid-state fermentation

This study is focussed on the possibility of producing a yeast culture with yellow wine lees as a substrate by solid-state fermentation (SSF). Results showed that a yeast count of 1.58 × 10(9) CFU/g was achieved by signal factor and orthogonal experiments. After fermentation, the starch content in t...

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Detalles Bibliográficos
Autores principales: Hu, Yuanliang, Pan, Lina, Dun, Yaohao, Peng, Nan, Liang, Yunxiang, Zhao, Shumiao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Taylor & Francis 2014
Materias:
Article; Agriculture and Environmental Biotechnology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4433825/
https://www.ncbi.nlm.nih.gov/pubmed/26019568
http://dx.doi.org/10.1080/13102818.2014.962407

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4433825/
https://www.ncbi.nlm.nih.gov/pubmed/26019568
http://dx.doi.org/10.1080/13102818.2014.962407

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