Effect of Initial pH on the Microbial Growth, Final pH Value, Crude Protein and Ash Level of Agaricus bisporus Cap and Stem in Submerged Fermentation
The aim of the study was to investigate the effect of submerged fermentation with Lactobacillus spp. on the nutritional composition of Agaricus bisporus cap and stem. Fresh A. bisporus was provided, and the cap and stem parts were separated and cut into small pieces. Afterward, distilled water (400...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Turkish Science and Technology Publishing (TURSTEP)
2024-02-01
|
| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | https://www.agrifoodscience.com/index.php/TURJAF/article/view/6575 |