Citrus pomace co-fermentation improved its protein and amino acids by Bacillus amyloliquefaciens and Candida utilis-Reference-Cited by-同舟云学术

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Citrus pomace co-fermentation improved its protein and amino acids by Bacillus amyloliquefaciens and Candida utilis

Published:2023-07 Issue: Volume:130 Page:545-554
ISSN:1359-5113
Container-title:Process Biochemistry
language:en
Short-container-title:Process Biochemistry

Author:

Sheng Feibi,Hu Xi,Zeng Jiarui,Tian Xiaofei,Wu Zhenqiang

Funder

Department of Science and Technology of Guangdong Province

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Biochemistry,Bioengineering

Reference74 articles.

1. Integrated biorefinery approach to valorize citrus waste: a sustainable solution for resource recovery and environmental management;Yadav;Chemosphere,2022

2. Phase Ⅰ and phase Ⅱ metabolic studies of Citrus flavonoids based on electrochemical simulation and in vitro methods by EC-Q-TOF/MS and HPLC-Q-TOF/MS;Yue;Food Chem.,2022

3. Preventive effect of different citrus essential oils on primary dysmenorrhea: in vivo and in vitro study;Bi;Food Biosci.,2021

4. Metabolomic navigated Citrus waste repurposing to restore amino acids disorder in neural lesion;Zhang;Food Chem.,2022

5. Assessing the bioactivity, cytotoxicity, and rheological properties of pectin recovered from citrus peels;Nancy Picot-Allain;Food Biosci.,2022

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1. Exploring the impact of fermentation on bioactive compounds in two different types of carrot pomace;Food Bioscience;2024-10

2. Raw material selection for sustainable fermentation-derived alternative protein production: a review;Systems Microbiology and Biomanufacturing;2024-09-03

3. High acidity organic waste degradation and the potential to bioremediation of heavy metals in soil by an acid-tolerant Serratia sp.;Environmental Geochemistry and Health;2024-07-16

4. Two-pot optimization of nutrient sources to enhance antioxidants in Citrus reticulata peel powder through solid-state fermentation with Aspergillus niger CGMCC 3.6189;Food Bioscience;2024-06

5. Insights into the Correlation between Microbial Community Succession and Pericarp Degradation during Pepper (Piper nigrum L.) Peeling Process via Retting;Foods;2024-05-23

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