Possibility of using apple pomaces in the process of propionic-acetic fermentation Reportar como inadecuado




Possibility of using apple pomaces in the process of propionic-acetic fermentation - Descarga este documento en PDF. Documentación en PDF para descargar gratis. Disponible también para leer online.

Edyta Lipińska ; Elżbieta Hać-Szymańczuk ;Electronic Journal of Biotechnology 2016, 23

Autor: Kamil Piwowarek

Fuente: http://www.redalyc.org/


Introducción



Electronic Journal of Biotechnology E-ISSN: 0717-3458 edbiotec@ucv.cl Pontificia Universidad Católica de Valparaíso Chile Piwowarek, Kamil; Lipiska, Edyta; Ha-Szymaczuk, Elbieta Possibility of using apple pomaces in the process of propionic-acetic fermentation Electronic Journal of Biotechnology, vol.
23, septiembre, 2016, pp.
1-6 Pontificia Universidad Católica de Valparaíso Valparaíso, Chile Available in: http:--www.redalyc.org-articulo.oa?id=173347082001 How to cite Complete issue More information about this article Journals homepage in redalyc.org Scientific Information System Network of Scientific Journals from Latin America, the Caribbean, Spain and Portugal Non-profit academic project, developed under the open access initiative Electronic Journal of Biotechnology 23 (2016) 1–6 Contents lists available at ScienceDirect Electronic Journal of Biotechnology Research article Possibility of using apple pomaces in the process of propionic-acetic fermentation Kamil Piwowarek ⁎, Edyta Lipińska, Elżbieta Hać-Szymańczuk Department of Biotechnology, Microbiology and Food Evaluation, Department of Biotechnology and Food Microbiology, Faculty of Food Technology, Warsaw University of Life Science, Nowoursynowska 159c Street, 02-776 Warsaw, Poland a r t i c l e i n f o Article history: Received 8 February 2016 Accepted 29 June 2016 Available online 11 August 2016 Keywords: Acetic acid By-products Carbon sources Propionibacterium Propionic acid Waste materials a b s t r a c t Background: In 2014, apple production in EU countries amounted to 11.8 million tonnes.
A constant increase in the production of these fruits will lead to the accumulation of thousands of tonnes of apple pomace (production waste).
The amount of industrial apples is the highest — their proportion on the market is estimated at 50–60%, of which over 95% is processed into juice.
The proportion of pomace in the traditional pressing method accounts for 20% of fruits used. Results...





Documentos relacionados