Effects of sequential inoculation of Lachancea thermotolerans and Oenococcus oeni on chemical composition of spent coffee grounds hydrolysates

Spent coffee grounds (SCG) disposal is an environmental problem. These residues from coffee brewing and instant coffee production have potential to produce novel alcoholic beverages. SCG valorization through sequential alcoholic and malolactic fermentation was investigated using a yeast, Lachancea t...

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Detalles Bibliográficos
Autores principales: Liu, Yunjiao, Chua, Xin Yi, Dong, Wenjiang, Lu, Yuyun, Liu, Shao-Quan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9428858/
https://www.ncbi.nlm.nih.gov/pubmed/36061409
http://dx.doi.org/10.1016/j.crfs.2022.08.002

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9428858/
https://www.ncbi.nlm.nih.gov/pubmed/36061409
http://dx.doi.org/10.1016/j.crfs.2022.08.002

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