Yarrowia lipolytica and Lactobacillus paracasei Solid State Fermentation as a Valuable Biotechnological Tool for the Pork Lard and Okara’s Biotransformation

This study reports the biovalorization of the two agri-food by-products (pork lard and freeze-dried okara) through solid-state fermentation using a monoculture of Yarrowia lipolytica or a co-culture of Y. lipolytica and Lactobacillus paracasei, for developing a valuable fermented product with antiox...

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Detalles Bibliográficos
Autores principales: Cotârleț, Mihaela, Stănciuc, Nicoleta, Bahrim, Gabriela Elena
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7464363/
https://www.ncbi.nlm.nih.gov/pubmed/32708033
http://dx.doi.org/10.3390/microorganisms8081098

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7464363/
https://www.ncbi.nlm.nih.gov/pubmed/32708033
http://dx.doi.org/10.3390/microorganisms8081098

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