Insight into the fate of antibiotic resistance genes and bacterial community in co-composting green tea residues with swine manure.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of environmental management"
DOI: 10.1016/j.jenvman.2020.110581
Abstract: Green tea residues (GTRs) are byproducts of tea production and processing, and this type of agricultural waste retains nutritious components. This study investigated the co-composting of GTRs with swine manure, as well as the effects… read more here.
Keywords: bacterial community; tea residues; resistance genes; green tea ... See more keywords
Laccase production by Trametes versicolor in solid-state fermentation using tea residues as substrate and its application in dye decolorization.
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DOI: 10.1016/j.jenvman.2020.110904
Abstract: An efficient valorization of tea residues into value-added product was developed by Trametes versicolor in solid-state fermentation (SSF). The laccase production of 25.7 U/g dry substrate was obtained by optimizing culture medium and condition, resulting… read more here.
Keywords: tea residues; laccase production; decolorization;
Valorization of leftover green tea residues through conversion to bioactive peptides using probiotics‐aided anaerobic digestion
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DOI: 10.1111/1751-7915.14155
Abstract: Bioactive peptides (BPs) are protein fragments that benefit human health. To assess whether leftover green tea residues (GTRs) can serve as a resource for new BPs, we performed in silico proteolysis of GTRs using the… read more here.
Keywords: tea residues; bioactive peptides; green tea; tea ... See more keywords