Structural alteration of cocoa bean shell fibers through biological treatment using Penicillium roqueforti.
Prep Biochem Biotechnol
; 53(9): 1154-1163, 2023 Oct.
Article
en En
| MEDLINE
| ID: mdl-36794850
This work presents a new approach for solid state fermentation based on the study of structural changes caused by Penicillium roquefort, which is important to understand the changes in the lignocellulosic matrix after the fungus growth. The results provided important information regarding changes in the crystallinity of the residue, existing functional groups and changes in degradation temperatures. Consequently, they can help in proposals for the total use of the residual solid after fermentation, as well as contribute to reducing the lack of this information in the literature.
Palabras clave
Texto completo:
1
Banco de datos:
MEDLINE
Asunto principal:
Penicillium
Idioma:
En
Revista:
Prep Biochem Biotechnol
Asunto de la revista:
BIOQUIMICA
/
BIOTECNOLOGIA
Año:
2023
Tipo del documento:
Article
País de afiliación:
Brasil