Conversion of Problematic Winery Waste into Valuable Substrate for Baker’s Yeast Production and Solid Biofuel: A Circular Economy Approach§

Autor: Josipa Lisičar Vukušić, Thomas Millenautzki, Leon Reichert, Abdechafik Mokhlis Saaid, Lothar Müller, Leonardo Clavijo, Jendrik Hof, Marek Mösche, Stéphan Barbe

Publikováno v: Food Technology and Biotechnology, Vol 61, Iss 4, Pp 430-438 (2023)

Research background. Wine production, which is considered a major sector in food industry, often involves the use of a large amount of resources. Moreover, wine making generates a large amount of grape pomace, which is generally used for low-value ap

Externí odkaz: https://doaj.org/article/da5d82d0137747bfb6090c78bd178fb9

Conversion of Problematic Winery Waste into Valuable Substrate for Baker's Yeast Production and Solid Biofuel: A Circular Economy Approach ^§ .

Autor: Lisičar Vukušić J; Faculty of Applied Natural Sciences, Technische Hochschule Köln, Campusplatz 1, 51379 Leverkusen, Germany., Millenautzki T; Faculty of Applied Natural Sciences, Technische Hochschule Köln, Campusplatz 1, 51379 Leverkusen, Germany., Reichert L; Bayer Prozess Analyse Technik, Neusser Landstraße Gebäude C570, 41539 Dormagen, Germany., Mokhlis Saaid A; Faculty of Applied Natural Sciences, Technische Hochschule Köln, Campusplatz 1, 51379 Leverkusen, Germany., Müller L; Faculty of Applied Natural Sciences, Technische Hochschule Köln, Campusplatz 1, 51379 Leverkusen, Germany., Clavijo L; Faculty of Engineering, Universidad de la República, Av. J. Herrera y Reissig 565, Montevideo 11300, Urugvay., Hof J; Uniferm GmbH & Co. KG, Industriestraße 2, 40789 Monheim am Rhein, Germany., Mösche M; Uniferm GmbH & Co. KG, Industriestraße 2, 40789 Monheim am Rhein, Germany., Barbe S; Faculty of Applied Natural Sciences, Technische Hochschule Köln, Campusplatz 1, 51379 Leverkusen, Germany.

Publikováno v: Food technology and biotechnology [Food Technol Biotechnol] 2023 Dec; Vol. 61 (4), pp. 430-438.