Upgrading Grape Pomace through <i>Pleurotus</i> spp. Cultivation for the Production of Enzymes and Fruiting Bodies

Upgrading Grape Pomace through <i>Pleurotus</i> spp. Cultivation for the Production of Enzymes and Fruiting Bodies

Grape pomace, a by-product derived from winery industries, was used as fermentation media for the production of added-value products through the cultivation of two <i>Pleurotus</i> species. Solid-state (SSF), semiliquid (SLF), and submerged (SmF) fermentations were carried out using grap...

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Bibliographic Details
Main Authors: Aikaterini Papadaki, Vasiliki Kachrimanidou, Seraphim Papanikolaou, Antonios Philippoussis, Panagiota Diamantopoulou
Format: Article
Language:English
Published: MDPI AG 2019-07-01
Series:Microorganisms
Subjects:
bioconversion
fungi
mushroom
winery side-streams
phenolic compounds
laccase
endoglucanase
fermentation
Online Access:https://www.mdpi.com/2076-2607/7/7/207

Internet

https://www.mdpi.com/2076-2607/7/7/207

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