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Cellulolytic bacteria joined with deproteinized whey decrease carbon to nitrogen ratio and improve stability of

Antonio Alfonzo1, Vito Armando Laudicina1, Sofia Maria Muscarella1

  • 1Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale Delle Scienze 4, 90128, Palermo, Italy.

Journal of Environmental Management
|December 5, 2021
PubMed

Keywords:
Bacillus velezensisBioactivatorsGrape marcKocuria rhizophilaPruning residue

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