<i>Yarrowia lipolytica</i> and <i>Lactobacillus paracasei</i> Solid State Fermentation as a Valuable Biotechnological Tool for the Pork Lard and Okara’s Biotransformation

<i>Yarrowia lipolytica</i> and <i>Lactobacillus paracasei</i> Solid State Fermentation as a Valuable Biotechnological Tool for the Pork Lard and Okara’s Biotransformation

This study reports the biovalorization of the two agri-food by-products (pork lard and freeze-dried okara) through solid-state fermentation using a monoculture of <i>Yarrowia lipolytica</i> or a co-culture of <i>Y. lipolytica</i> and <i>Lactobacillus paracasei</i>...

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Bibliographic Details
Main Authors: Mihaela Cotârleț, Nicoleta Stănciuc, Gabriela Elena Bahrim
Format: Article
Language:English
Published: MDPI AG 2020-07-01
Series:Microorganisms
Subjects:
okara
pork fat
<i>Yarrowia lipolytica</i>
<i>Lactobacillus paracasei</i>
solid state fermentation
antioxidant activity
Online Access:https://www.mdpi.com/2076-2607/8/8/1098

Internet

https://www.mdpi.com/2076-2607/8/8/1098

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