Strategies During Citrus Waste Utilization: Fermentative Route for Single-Cell Protein Production

• Published in: Quantitative Methods and Analytical Techniques in Food Microbiology pp. 213 - 235
• Main Authors: Flores-Valdés, Andrea Guadalupe, Martínez-Medina, Gloria A., Martínez-Hernández, Luis José, Iliná, Anna, Aguilar, Cristóbal Noé, Guzmán, Nathiely Ramírez, Chávez-González, Mónica L.
• Format: Book Chapter
• Language: English
• Published: United Kingdom Routledge 2022; Apple Academic Press, Incorporated
• Edition: 1
• Subjects: SCP; biotechnology; single-cell protein; Lignocellulosic Material; Fermentative Process; Total Monosaccharides; Food Microbiology; citrus waste; LiP; Apple Pectin; Ligninolytic Enzymes; Citrus Fruits; HMF; SCP Production; Glyoxal Oxidase; Citrus Aurantifolia; SSF; Lignin Degradative Enzymes; SMF; MnP; Variable Redox Potential; Cellobiohydrolases Ii; arabinogalactan; lignin-peroxidase; Energy Source; DNA Transcription; manganese peroxidase; Functionality Supplies; Methyl Furfural

Using as a referent that essential quantities of wastes are generated in the food industry, novel approaches are needed, mainly directed to develop new management alternatives and treatments that allow their biotransformation into valuable products where biotechnology result in an important tool to...