Upgrading the Nutritional Value of Rice Bran by Solid-State Fermentation with Pleurotus sapidus

Autor: Alejandra B. Omarini, Diana Labuckas, María P. Zunino, Romina Pizzolitto, Marcelo Fernández-Lahore, Damián Barrionuevo, Julio A. Zygadlo

Publikováno v: Fermentation, Vol 5, Iss 2, p 44 (2019)

Solid-state fermentation (SSF) of rice bran (RB) employing the edible fungus Pleurotus sapidus was investigated as a process strategy to improve the nutritional quality of this low-cost and abundant substrate. During fermentation, samples were withdr

Externí odkaz: https://doaj.org/article/f91cfd75dad14362a9694e1565e8b30b

Upgrading the Nutritional Value of Rice Bran by Solid-State Fermentation with Pleurotus sapidus

Autor: María Paula Zunino, Romina Paola Pizzolitto, Damián Barrionuevo, Julio Alberto Zygadlo, Diana O. Labuckas, Alejandra Beatriz Omarini, Marcelo Fernández-Lahore

Publikováno v: Fermentation, Vol 5, Iss 2, p 44 (2019)
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Solid-state fermentation (SSF) of rice bran (RB) employing the edible fungus Pleurotus sapidus was investigated as a process strategy to improve the nutritional quality of this low-cost and abundant substrate. During fermentation, samples were withdr

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e99d8c28d448c3501c0a6e3058bee05b
https://doi.org/10.3390/fermentation5020044