Upgrading Grape Pomace through Pleurotus spp. Cultivation for the Production of Enzymes and Fruiting Bodies

Grape pomace, a by-product derived from winery industries, was used as fermentation media for the production of added-value products through the cultivation of two Pleurotus species. Solid-state (SSF), semiliquid (SLF), and submerged (SmF) fermentations were carried out using grape pomace as substra...

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Detalles Bibliográficos
Autores principales: Papadaki, Aikaterini, Kachrimanidou, Vasiliki, Papanikolaou, Seraphim, Philippoussis, Antonios, Diamantopoulou, Panagiota
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6680548/
https://www.ncbi.nlm.nih.gov/pubmed/31330906
http://dx.doi.org/10.3390/microorganisms7070207

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6680548/
https://www.ncbi.nlm.nih.gov/pubmed/31330906
http://dx.doi.org/10.3390/microorganisms7070207

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