Orange peels: from by‐product to resource through lactic acid fermentation
Journal of the Science of Food and Agriculture2019Vol. 99(15), pp. 6761–6767
Citations Over TimeTop 12% of 2019 papers
Annalisa Ricci, Ana Belén Díaz, Ildefonso Caro, Valentina Bernini, Gianni Galaverna, Camilla Lazzi, Ana Blandino
Abstract
Orange peels represent a suitable raw material for solid state fermentation employing lactic acid bacteria. Lactic acid was obtained that consumed the most of sugars available, leading to high yields. Despite all the strains tested showing the same growth ability, different peculiarities in lactic acid production were revealed, dependent on the species/strains, suggesting the relevance of strain selection. © 2019 Society of Chemical Industry.
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