Enhancement of nutritive value of tea leaf waste by solid-state fermentation with Lentinus sajor–caju
Nutritional value of tea leaf waste was improved significantly (p<0.05) by solid-state fermentation for 8 weeks with a white rot fungus, Pleurotus sajor-caju. The proximate analysis revealed that crude protein, ash, cellulose-lignin ratio and reducing sugar contents were increased by 2001.53, 11...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Plovdiv University Press
2016-12-01
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| Series: | Journal of BioScience and Biotechnology |
| Subjects: | |
| Online Access: | https://editorial.uni-plovdiv.bg/index.php/JBB/article/view/46 |