Enzyme‐assisted extraction of phenolic compounds and proteins from sugarcane bagasse using a low‐cost cocktail from <i>Auricularia fuscosuccinea</i>

Abstract Sugarcane bagasse is the major by‐product of sugarcane industry, and it can serve as a substrate for biotechnological processes obtaining value‐added products. This study gave multiple adding values to using in two separate bioprocesses. was used enzymatic cocktail production from Auricularia fuscosuccinea LBM 244 source proteins phenolic compounds. A . enzyme cocktail‐assisted extraction, commercial assisted extraction conventional were compared. Enzymatic‐assisted extractions released 557–827% more protein content than those at 0 h. 50% 30% compounds respectively. These represented mainly by ρ‐coumaric ferulic acids. On top that, cost enzymes enzyme‐assisted reduced fourfold cocktail.