Upgrading of by‐product from beverage industry through solid‐state fermentation with Candida utilis and Bacillus subtilis
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DOI: 10.1111/lam.13078
Abstract: Yellow wine lees (YWL) are the main co‐products in yellow wine industry with unbalanced amino acid (AA) profiles. Solid‐state fermentation was employed in this study to upgrade the YWL for ruminant animals. A 3 ×… read more here.
Keywords: solid state; state fermentation; candida utilis; fermentation ... See more keywords