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Effect of fermentation by Streptomyces sp. on antioxidant properties of spent coffee extracts
(6th Central European Congress on Food, CEFood 2012, 2012)
During espresso coffee preparation large amounts of spent coffee residues are produced and discarded daily as a part of the communal waste. However, there is a great potential in recycling this type of waste for extraction ...
Stillage from bioethanol production as substrate for parallel production of lactic acid and biomass
(6th Central European Congress on Food, CEFood 2012, 2012)
Stillage as a by-product of bioethanol production on starch substrates is rich in proteins and minerals essential for lactic acid bacteria (LAB) growth. Parallel production of lactic acid and biomass for animal feed on the ...