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Updated: Jun 8, 2026

Customization of Aspergillus niger Morphology Through Addition of Talc Micro Particles
10:51

Customization of Aspergillus niger Morphology Through Addition of Talc Micro Particles

Published on: March 15, 2012

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通过酸性预处理和用Aspergillus nigerger进行固态发酵来增强麦中的和脂化合物生产

Silvia Amalia Nemes1, Anca Corina Fărcas1, Floricuta Ranga1

  • 1Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3-5, Cluj-Napoca 400372, Romania; Faculty of Agriculture, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3-5, Cluj-Napoca 400372, Romania.

New biotechnology
|July 25, 2024
PubMed
概括

酸性预处理在发酵过程中增加了麦中的生物活性化合物. 这一过程增强了酸和脂质,提高了它们对功能性食品的可用性.

关键词:
抗氧化剂化合物 抗氧化剂化合物生物工艺 生物工艺谷物副产品 谷物副产品化学预处理 化学预处理脂肪酸是一种脂肪酸.

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