Enhancing bioflavor production by solid‐state fermentation using Kluyveromyces marxianus and l‐phenylalanine
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DOI: 10.1002/jobm.202200503
Abstract: This study includes the utilization of sweet lemon peel (SLP) and sugarcane bagasse (SB) in solid‐state fermentation using Kluyveromyces marxianus for bioflavor compounds production adopting response surface methodology. The major flavor compounds, 2‐phenylethanol (2‐PE) and… read more here.
Keywords: fermentation using; using kluyveromyces; kluyveromyces marxianus; production ... See more keywords