Steering the conversion of protein residues to volatile fatty acids by adjusting pH
Riccardo Bevilacqua, Alberte Regueira, Miguel Mauricio‐Iglesias, Juan M. Lema, Marta Carballa
Topics & Concepts
FermentationChemistryAcetic acidAmino acidBiochemistryFatty acidCaseinSingle-cell proteinFood scienceChromatographyMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesMicrobial Metabolic Engineering and Bioproduction