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dc.contributor.authorVázquez, José Antonio-
dc.contributor.authorRodrigues, Ana C.-
dc.contributor.authorFuciños, P.-
dc.contributor.authorPastrana, Lorenzo-
dc.contributor.authorMurado García, Miguel Anxo-
dc.date.accessioned2012-04-17T11:48:45Z-
dc.date.available2012-04-17T11:48:45Z-
dc.date.issued2010-
dc.identifier.citationJournal of Food Engineering 97(3): 355-359 (2010)es_ES
dc.identifier.issn0260-8774-
dc.identifier.urihttp://hdl.handle.net/10261/48409-
dc.description3 figurases_ES
dc.description.abstractThe aim of this work was to evaluate the fermentability of musselwork-processingwastes by lactic acid bacteria in order to remove and to upgrade a material that generate important focuses of pollution in coastal areas. With this perspective, three lactobacilli (Lactobacillus casei, Lactobacillus plantarum and Lactobacillus buchneri) were employed, and the production of metabolites, as well as the nutrient uptake, was evaluated. The effects of inoculum concentration and previous sterilization process were also studied. The kinetic tests were performed in semi-solid cultures and the results indicated the high feasibility of these materials as substrate for bio-silage production. Cultivations of 24 h led to productions of more than 90 g L−1 of lactic acid and 9 g L−1 of final protein. All the fermentation assays were stable for various days without contaminations by other bacteriaes_ES
dc.description.sponsorshipWe wish to thank the Xunta de Galicia for financial support. Dr. J.A. Vázquez had a postdoctoral contract (Programa Isabel Barreto, financed by the Xunta de Galicia).es_ES
dc.language.isoenges_ES
dc.publisherElsevieres_ES
dc.rightsopenAccesses_ES
dc.subjectMussel wasteses_ES
dc.subjectBy-products upgradinges_ES
dc.subjectLactobacillies_ES
dc.subjectBio-sillagees_ES
dc.subjectLactic acid productiones_ES
dc.titleBio-silage of mussel work-processing wastes by lactobacilli on semi-solid culturees_ES
dc.typeArtículoes_ES
dc.identifier.doi10.1016/j.jfoodeng.2009.10.029-
dc.description.peerreviewedPeer reviewedes_ES
dc.relation.publisherversionhttp://dx.doi.org/10.1016/j.jfoodeng.2009.10.029es_ES
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