Nutritional value and proteases of Lentinus citrinus produced by solid state fermentation of lignocellulosic waste from tropical region

Nutritional value and proteases of Lentinus citrinus produced by solid state fermentation of lignocellulosic waste from tropical region

This paper examined the growth and yield performance of Lentinus citrinus on cupuaçu exocarp (Theobroma grandiflorum) mixed with litter (CE + LI) or rice bran (Oryza sativa) (CE + RB) in the ratio of 2:1 (800 g:200 g) to investigate the nutritional composition and proteolytic potential of the fruiti...

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Bibliographic Details
Main Authors:	Ana Rita Gaia Machado, Maria Francisca Simas Teixeira, Larissa de Souza Kirsch, Maria da Conceição Loureiro Campelo, Ila Maria de Aguiar Oliveira
Format:	Article
Language:	English
Published:	Elsevier 2016-09-01
Series:	Saudi Journal of Biological Sciences
Subjects:	Edible mushroom Basidiomata Nutritional value Proteases Solid state fermentation
Online Access:	http://www.sciencedirect.com/science/article/pii/S1319562X15001643

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