Ultrasonic and enzymatic pretreatments of Monascus fermentation byproduct for a sustainable production of Bacillus subtilis

BACKGROUND Monascus fermentation byproduct (MFB) is a biowaste generated after food colorants are extracted. Using MFB to produce probiotics (Bacillus subtilis) is a sustainable way for the entire production to be used as food or animal feed additives. However, due to the rigidity of the Monascus my...

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Veröffentlicht in:	Journal of the science of food and agriculture 2021-07, Vol.101 (9), p.3836-3842
Hauptverfasser:	Zhang, Chen, Zhang, Feipeng, Wang, Yang, Shi, Xiangzhu, Fan, Rong, Ni, Li
Format:	Artikel
Sprache:	eng
Schlagworte:	Additives Animal feed Bacillus subtilis Byproducts Carbohydrates cell wall degradation Cell walls Chitosanase Feed additives Fermentation fermentation byproduct Food Food additives Food dyes intercellular components Kinases Monascus mycelium Nutrients Papain Probiotics Proteins Rigidity Scanning electron microscopy sustainable production Ultrasonic processing Ultrasonic testing Ultrasound
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