Organic Waste: A Cheaper Source for Probiotics Production-Reference-Cited by-同舟云学术

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Organic Waste: A Cheaper Source for Probiotics Production

Published:2021 Issue: Volume: Page:105-116
ISSN:
Container-title:Innovations in Biotechnology for a Sustainable Future
language:
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Author:

Reddy G. Vidya Sagar,Vijaya Ch.,Ramesh Bellamkonda,Kameswaran Srinivasan,Silpa Somavarapu,Chandra M. Subhosh,Venkatrayulu Ch.,Srinivasulu M.

Publisher

Springer International Publishing

Link

https://link.springer.com/content/pdf/10.1007/978-3-030-80108-3_6

Reference56 articles.

1. Aguero, d. L. N., Frizzo, L. S., Ouwehand, A. C., Aleu, G., & Rosmini, M. R. (2020). Technological characterisation of probiotic lactic acid bacteria as starter cultures for dry fermented sausages. Food, 9(5), 596.

2. Ahlberg, S. H., Joutsjoki, V., & Korhonen, H. J. (2015). Potential of lactic acid bacteria in aflatoxin risk mitigation. International Journal of Food Microbiology, 207, 87–102.

3. Akhtar, A., Zamal, H., Naser, M. N., Islam, M. S., Bhuyan, M. S., & Fakruddin, M. (2016). Production of microbial silages from animal wastes as fishmeal replacer in the aquaculture diets. In Proceeding of the 3rd International Conference on Fisheries and Aquaculture (Vol. 3, pp. 8–22).

4. Alam, T., & Kulkarni, K. (2016). Municipal solid waste management and its energy potential in Roorkee City, Uttarakhand, India. Journal of the Institution of Engineers India Series, 97, 9–17.

5. Arvanitoyannis, I. S., & Kassaveti, A. (2008). Fish industry waste: Treatments, environmental impacts, current and potential uses. International Journal of Food Science & Technology, 43, 726–745.

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1. Exploiting tropical fruit processing coproducts as circular resources to promote the growth and maintain the culturability and functionality of probiotic lactobacilli;Food Microbiology;2024-10

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