Fermentation of cocoa pod husks with Pleurotus salmoneo‐stramineus for food applications

Fermentation of cocoa pod husks with Pleurotus salmoneo‐stramineus for food applications

Abstract Cocoa pod husks (CPHs), the major side‐stream from cocoa production, were valorized through fermentation with Pleurotus salmoneo‐stramineus (PSS). Considering ergosterol as a biomarker for the fungal content, the mycelium accounted for 54% of the total biomass after 8 days in submerged cult...

Full description

Bibliographic Details
Main Authors: Thomas Bickel Haase, Victoria Klis, Andreas Klaus Hammer, Claudia Pinto Lopez, Christoph Verheyen, Susanne Naumann‐Gola, Holger Zorn
Format: Article
Language:English
Published: Wiley 2024-04-01
Series:Food Science & Nutrition
Subjects:
cocoa fruit
ergosterol
fermented by‐products
fungal mycelium
techno‐functional properties
Online Access:https://doi.org/10.1002/fsn3.3937

Internet

https://doi.org/10.1002/fsn3.3937

Similar Items