Biovalorization of spent Konacha tea leaves via single‐culture fermentation involving wine yeasts and lactic acid bacteria
Sign Up to like & getrecommendations! Published in 2022 at "Journal of Applied Microbiology"
DOI: 10.1111/jam.15650
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… read more here.
Keywords: wine yeasts; tea leaves; yeasts lactic; acid bacteria ... See more keywords