Cost-effective production of ergothioneine using Rhodotorula mucilaginosa DL-X01 from molasses and fish bone meal enzymatic hydrolysate

Author:

Xiong Kexin,Guo Hui,Xue Siyu,Dai Yiwei,Dong Liang,Ji Chaofan,Zhang Sufang

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Waste Management and Disposal,Renewable Energy, Sustainability and the Environment,General Medicine,Environmental Engineering,Bioengineering

Reference41 articles.

1. Production of small peptides and low molecular weight amino acids by subcritical water from fish meal: effect of pressurization agent;Barea;Food Chem.,2023

2. The effect of fish bone collagens in improving food quality;Darmanto;Int. Food Res. J.,2014

3. Characterization of fish gelatin obtained from atlantic cod skin using enzymatic treatment;Derkach;Polymers,2022

4. Safety of synthetic l-ergothioneine (Ergoneine®) as a novel food pursuant to Regulation (EC) No 258/97;Efsa;EFSA J.,2016

5. Statement on the safety of synthetic l-ergothioneine as a novel food - supplementary dietary exposure and safety assessment for infants and young children, pregnant and breastfeeding women;Efsa;EFSA J.,2017

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