Fermentation with Edible <i>Rhizopus</i> Strains to Enhance the Bioactive Potential of Hull-Less Pumpkin Oil Cake

Fermentation with Edible <i>Rhizopus</i> Strains to Enhance the Bioactive Potential of Hull-Less Pumpkin Oil Cake

Solid-state fermentation with food-grade fungal strains can be applied to enhance the bioactive parameters of agro-industrial by-products. Tempe-type fermentation can be adapted to various substrates, but the key factor is the appropriate strain selection. The aim of this study was to compare the po...

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Bibliographic Details
Main Authors:	Anna Starzyńska-Janiszewska, Robert Duliński, Bożena Stodolak
Format:	Article
Language:	English
Published:	MDPI AG 2020-12-01
Series:	Molecules
Subjects:	antioxidant potential inositol phosphates tempe-type fermentation hull-less pumpkin oil cake agro-industrial by-products
Online Access:	https://www.mdpi.com/1420-3049/25/24/5782

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