Valorization of bakery waste for biocolorant and enzyme production by Monascus purpureus
作者： Md Ariful Haque , Vasiliki Kachrimanidou , Apostolis Koutinas , Carol Sze Ki Lin
DOI: 10.1016/J.JBIOTEC.2016.05.003
关键词: Monascus purpureus 、 Aspergillus oryzae 、 Hydrolysate 、 Chemistry 、 Monascus 、 Solid-state fermentation 、 Aspergillus awamori 、 Food science 、 Fermentation 、 Industrial waste
摘要: … in submerged and solid-state fermentation of Monascus purpureus to produce bio-colorant, … purpureus after 48 h cultivation were then blended aseptically and were transferred in a 1-L …
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