Enhancing Docosahexaenoic Acid Production of <i>Isochrysis galbana</i> from Starch-Rich Food Processing Byproducts

Enhancing Docosahexaenoic Acid Production of <i>Isochrysis galbana</i> from Starch-Rich Food Processing Byproducts

Leftover dough, a byproduct in steamed bread processing, is rich in starch, which is a carbohydrate source for microorganisms. Carbon and nitrogen are the two most abundant nutrients in the medium of <i>Isochrysis galbana</i>. In this study, the leftover dough hydrolysates were used as c...

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Bibliographic Details
Main Authors: Fengru Ge, Kunyan Song, Zixiang Yang, Jinmeng Li, Feng Yan, Mengyan Zhang, Binbin Huang, Guiming Fu, Hongli Zheng
Format: Article
Language:English
Published: MDPI AG 2023-02-01
Series:Fermentation
Subjects:
microalga
<i>Isochrysis galbana</i>
leftover dough
docosahexaenoic acid
food processing byproducts
Online Access:https://www.mdpi.com/2311-5637/9/2/158

Internet

https://www.mdpi.com/2311-5637/9/2/158

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