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Citrus pomace co-fermentation improved its protein and amino acids by Bacillus amyloliquefaciens and Candida utilis

Feibi Sheng, Xi Hu, Jiarui Zeng, Xiaofei Tian, Zhenqiang Wu

2023Process Biochemistry22 citationsDOI

Topics & Concepts

Bacillus amyloliquefaciensLeucineAmino acidFermentationBiochemistryValineFood scienceBiosynthesisBiologyBacillus pumilusChemistryEnzymeBacteriaGeneticsFood composition and propertiesPhytase and its ApplicationsEnzyme Production and Characterization
Citrus pomace co-fermentation improved its protein and amino acids by Bacillus amyloliquefaciens and Candida utilis | Litcius