Title:	Recovery of phenolic compouns by solid-state fermentation from grape pomace and wheat bran.
Authors:	TELES, A. S. C. TERZI, S. da C. SOUZA, E. F. de GOTTSCHALK, L. M. F. TONON, R. V.
Affiliation:	Aline S. C. Teles, UFRJ; SELMA DA COSTA TERZI, CTAA; ERIKA FRAGA DE SOUZA, CTAA; LEDA MARIA FORTES GOTTSCHALK, CTAA; RENATA VALERIANO TONON, CTAA.
Date Issued:	2017
Citation:	In: SIMPÓSIO NACIONAL DE BIOPROCESSOS, 21.; SIMPÓSIO DE HIDRÓLISE ENZIMÁTICA DE BIOMASSA, 12., 2017, Aracaju, SE. [Proceedings ...]. São Paulo: Associação Brasileira de Engenharia Química, 2017.
Description:	The grape pomace and wheat bran is rich in bioactive compounds that may be conjugated to the plant cell wall, making it difficult to recover. The objective of this study was to produce an enzymatic complex concomitant to the release of phenolics from grape pomace and wheat bran, by solid-state fermentation (SSF), using the mutant strain Aspergillus niger 3T5B8. Both substrates showed potential for the production of hydrolytic enzymes, mainly for xylanase and ?-glucosidase enzymes with grape pomace and wheat bran, respectively. In addition, SSF showed a more than 50% increase in the phenolic release of the substrates.
Thesagro:	Biotecnologia Produção de Alimentos
NAL Thesaurus:	grape pomace phenolic compounds
Keywords:	Bebidas Cosméticos SOLID-STATE FERMENTATION
Notes:	SINAFERM; SHEB. 3 a 6 de setembro. Seção Trabalhos. Ref. 56515.
Type of Material:	Artigo em anais e proceedings
Access:	openAccess
Appears in Collections:	Artigo em anais de congresso (CTAA)