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The issues of increasing the nutritional value of waste alcohol, brewing and wine industry by cultivating an assimilating ethanol and the strain of mycophilic fungus Hypomyces odoratus VKPM F-242, which… Click to show full abstract
The issues of increasing the nutritional value of waste alcohol, brewing and wine industry by cultivating an assimilating ethanol and the strain of mycophilic fungus Hypomyces odoratus VKPM F-242, which produces a complex of hydrolytic enzymes, are considered. The data obtained may be of practical interest for the disposal of wastes from the fermentation industry with obtaining amino acid-rich and environmentally friendly feed additives for livestock.
Keywords:
utilization wastes;
alcoholic wine;
wine;
wastes alcoholic;
solutions utilization;
biotechnological solutions
Journal Title: Ecology and Industry of Russia
Year Published: 2018
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Journal Title: Ecology and Industry of Russia
Year Published: 2018
Link to full text (if available)
Share on Social Media: Sign Up to like & get
recommendations!