Brewery Waste Reuse for Protease Production by Lactic Acid Fermentation
This study evaluated the use of three solid brewery wastes: brewer’s spent grain, hot trub and residual brewer’s yeast, as alternative media for the cultivation of lactic acid bacteria to evaluate their potential for proteolytic enzyme production. Initially, a mixture experimental design was used to...
Main Authors: | , , , , |
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Format: | Article |
Language: | English |
Published: |
University of Zagreb
2017-01-01
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Series: | Food Technology and Biotechnology |
Subjects: | |
Online Access: | http://hrcak.srce.hr/file/269930 |