Título:	Recovery of phenolic compouns by solid-state fermentation from grape pomace and wheat bran.
Autor:	TELES, A. S. C. TERZI, S. da C. SOUZA, E. F. de GOTTSCHALK, L. M. F. TONON, R. V.
Afiliación:	Aline S. C. Teles, UFRJ; SELMA DA COSTA TERZI, CTAA; ERIKA FRAGA DE SOUZA, CTAA; LEDA MARIA FORTES GOTTSCHALK, CTAA; RENATA VALERIANO TONON, CTAA.
Año:	2017
Referencia:	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.
Descripción:	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
Palabras clave:	Bebidas Cosméticos SOLID-STATE FERMENTATION
Notas:	SINAFERM; SHEB. 3 a 6 de setembro. Seção Trabalhos. Ref. 56515.
Tipo de Material:	Artigo em anais e proceedings
Acceso:	openAccess
Aparece en las colecciones:	Artigo em anais de congresso (CTAA)