Valorization of sugarcane bagasse and sugar beet molasses using Kluyveromyces marxianus for producing value-added aroma compounds via solid-state fermentation

Author:

Martínez Oscar,Sánchez Antoni,Font Xavier,Barrena Raquel

Funder

Spanish Ministerio de Economía y Competitividad

TECNIO

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,Strategy and Management,General Environmental Science,Renewable Energy, Sustainability and the Environment

Reference37 articles.

1. Substitution of chemical dehairing by proteases from solid-state fermentation of hair wastes;Abraham;J. Clean. Prod.,2014

2. Solid state fermentation of food waste mixtures for single cell protein, aroma volatiles and fat production;Aggelopoulos;Food Chem.,2014

3. A modified air pycnometer for compost air volume and density determination;Agnew;Can. Biosyst. Eng./Le. Genie Des. Biosyst. Au Can.,2003

4. Valorization of soy waste through SSF for the production of compost enriched with Bacillus thuringensis with biopesticide properties;Ballardo;J. Environ. Manage,2016

5. Microbial and enzymatic technologies used for the production of natural aroma compounds: synthesis, recovery modelling, and bioprocesses;Ben Akacha;Food Bioprod. Process,2015

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