Evaluation of microbial consortia and chemical changes in spontaneous maize bran fermentation

Autor: Maria Grazia Fortina, Daniela Erba, Franca Criscuoli, Maria Cristina Casiraghi, Giovanni Ricci, Marilù Decimo, Mattia Quattrini, Milena Brasca, Federica Manini, Tiziana Silvetti

Publikováno v: AMB express 7 (2017). doi:10.1186/s13568-017-0506-y
info:cnr-pdr/source/autori:Marilù Decimo, Mattia Quattrini, Giovanni Ricci, Maria Grazia Fortina, Milena Brasca, Tiziana Silvetti, Federica Manini, Daniela Erba, Franca Criscuoli and Maria Cristina Casiraghi/titolo:Evaluation of microbial consortia and chemical changes in spontaneous maize bran fermentation./doi:10.1186%2Fs13568-017-0506-y/rivista:AMB express/anno:2017/pagina_da:/pagina_a:/intervallo_pagine:/volume:7
AMB Express, Vol 7, Iss 1, Pp 1-13 (2017)
AMB Express

Sustainable exploitation of agro-industrial by-products has attracted great interest in cereal bran valorization. In this research, a polyphasic approach has been carried out to characterize maize bran at microbiological and chemical level during a s

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::669d3c80be5de5ccfea2e8754139a091
http://www.cnr.it/prodotto/i/378683