Reuse of Grape Pomace and Wheat Bran for Biosynthesis of On-site Lignocellulose-degrading Enzymes by Trametes villosa and Trichoderma asperellum Under Solid State Fermentation-Reference-Cited by-同舟云学术

Reuse of Grape Pomace and Wheat Bran for Biosynthesis of On-site Lignocellulose-degrading Enzymes by Trametes villosa and Trichoderma asperellum Under Solid State Fermentation

Published:2024-04-04 Issue:8 Volume:15 Page:4747-4760
ISSN:1877-2641
Container-title:Waste and Biomass Valorization
language:en
Short-container-title:Waste Biomass Valor

Author:

Corrêa Anderson Gabriel^ORCID,de Oliveira Rodrigues Patrísia^ORCID,de Azevedo Lucas Carvalho Basilio^ORCID,Pasquini Daniel^ORCID,Baffi Milla Alves^ORCID

Funder

Fundação de Amparo à Pesquisa do Estado de Minas Gerais

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s12649-024-02502-7.pdf

Reference56 articles.

1. Mohanty, S.S., Koul, Y., Varjani, S., Pandey, A., Ngo, H.H., Chang, J.S., Wong, J.W.C., Bui, X.T.: A critical review on various feedstocks as sustainable substrates for biosurfactants production: a way towards cleaner production. Microb. Cell Fact. 20, 1–13 (2021). https://doi.org/10.1186/s12934-021-01613-3

2. Saravanan, A., Kumar, P.S., Jeevanantham, S., Karishma, S., Vo, D.V.N.: Recent advances and sustainable development of biofuels production from lignocellulosic biomass. Bioresour. Technol. 344, 126203 (2022). https://doi.org/10.1016/j.biortech.2021.126203

3. Companhia Nacional de Abastecimento - CONAB (Acomp. safrabrasileira de cana-de-açúcar; Safra 2022–23).: Available at: https://www.conab.gov.br/info-agro/safras/cana (2022). Accessed 19 January 2024

4. Germec, M., Ozcan, A., Turhan, I.: Bioconversion of wheat bran into high value-added products and modelling of fermentations. Ind. Crops Prod. 139, 111565 (2019). https://doi.org/10.1016/j.indcrop.2019.111565

5. Prüeckler, M., Siebenhandl-Ehn, S., Apprich, S., Hoeltinger, S., Haas, C., Schmid, E., Kneifel, W.: Wheat bran-based biorefinery 1: composition of wheat bran and strategies of functionalization. LWT-Food Sci. Tec. 56(2), 211–221 (2014). https://doi.org/10.1016/j.lwt.2013.12.004