HIGHLIGHTS
- who: Yong Xing Tan and colleagues from the Interdisciplinary Graduate School, Nanyang Technological University, Nanyang have published the Article: Solid State Fermentation of Brewers’ Spent Grains for Improved Nutritional Profile Using Bacillus subtilis WX-17, in the Journal: (JOURNAL)
- what: In this study solid state fermentation of BSG using WX-17 was carried out to improve the nutritional value of BSG. This study shows that novel fermentation processes can value-add food by-products and valorized food waste could potentially be used for food-related applications. The analysis showed increased levels of succinic acid and . . .
If you want to have access to all the content you need to log in!
Thanks :)
If you don't have an account, you can create one here.