Recycle of sugarcane molasses by Aurantiochytrium sp. for high-value docosahexaenoic acid
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Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s12257-024-00119-0.pdf
Reference62 articles.
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2. Palmonari A, Cavallini D, Sniffen CJ et al (2020) Short communication: characterization of molasses chemical composition. J Dairy Sci 103:6244–6249. https://doi.org/10.3168/jds.2019-17644
3. Zhang S, Wang J, Jiang H (2021) Microbial production of value-added bioproducts and enzymes from molasses, a by-product of sugar industry. Food Chem 346:128860. https://doi.org/10.1016/j.foodchem.2020.128860
4. Akbas MY, Stark BC (2016) Recent trends in bioethanol production from food processing byproducts. J Ind Microbiol Biotechnol 43:1593–1609. https://doi.org/10.1007/s10295-016-1821-z
5. Ceccato-Antonini SR, Covre EA (2021) From baker’s yeast to genetically modified budding yeasts: the scientific evolution of bioethanol industry from sugarcane. FEMS Yeast Res 20:foaa065. https://doi.org/10.1093/femsyr/foaa065
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