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The objective of this study was to explore the potential of fermentation as a biovalorization strategy for spent tea leaves (STL), a major agrifood waste generated from the tea extraction… Click to show full abstract
The objective of this study was to explore the potential of fermentation as a biovalorization strategy for spent tea leaves (STL), a major agrifood waste generated from the tea extraction industry. Fermentation by wine yeasts or lactic acid bacteria (LAB) has shown promising results in previous studies across various substrates.
Keywords:
wine yeasts;
tea leaves;
yeasts lactic;
acid bacteria;
lactic acid;
fermentation
Journal Title: Journal of Applied Microbiology
Year Published: 2022
Link to full text (if available)
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Journal Title: Journal of Applied Microbiology
Year Published: 2022
Link to full text (if available)
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recommendations!