Yao, K Y <br/><br/>
Upgrading of by-product from beverage industry through solid-state fermentation with Candida utilis and Bacillus subtilis.  [electronic resource] 

 -  Letters in applied microbiology  Dec 2018 
 - 557-563 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1472-765X 
<br/><br/><label>Standard No.: </label>10.1111/lam.13078  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Amino Acids--metabolism<br/>Animal Feed--analysis<br/>Animals<br/>Bacillus subtilis--metabolism<br/>Bioreactors--microbiology<br/>Candida--metabolism<br/>Color<br/>Fermentation<br/>Fermented Foods--analysis<br/>Oryza--metabolism<br/>Ruminants--microbiology<br/>Sorghum--metabolism<br/>Temperature<br/>Triticum--metabolism<br/>Water<br/>Wine--microbiology