Biotechnological potential of apple pomace for value-added products
نویسندگان
چکیده
Agri-food processing waste and by-products are important to be valued in an integral unit the main process. This study focused on showing potential valorization of apple pomace as substrate towards valuable products by a biotechnological mean. Apple was fermented B.subtilis at 37 °C, 150 rpm, 72 h. Reducing sugars, total phenol content α-amylase activity were followed throughout fermentation. The results showed that assimilated sugars stimulated release into medium during detected also indicated degradation B. subtilis. However, found low. 24th h 29.6% higher when fermentation initiated with former than started inoculum based agar liquid incubation media. Overall –for first time- can activity, reducing sugar cells.
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ژورنال
عنوان ژورنال: International journal of agriculture, environment and food sciences
سال: 2023
ISSN: ['2602-246X', '2618-5946']
DOI: https://doi.org/10.31015/jaefs.2023.2.19