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Valorisation of mixed bakery waste in non-sterilized fermentation for L-lactic acid production by an evolved

Xiaofeng Yang1, Muzi Zhu2, Xiongliang Huang2

  • 1Guangdong Key Laboratory of Fermentation and Enzyme Engineering, School of Bioscience and Bioengineering, South China University of Technology, Guangzhou 510006, China; School of Energy and Environment, City University of Hong Kong, Tat Chee Avenue, Kowloon, Hong Kong.

Bioresource Technology
|September 13, 2015
PubMed

Keywords:
Adaptive evolutionFood wasteFungal hydrolysisNon-sterilized fermentationl-lactic acid

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