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Use of products of vegetable origin and waste from hortofruticulture for alternative culture media
- Source :
- Food Science and Technology, Volume: 42, Article number: e00621, Published: 26 MAY 2021, Food Science and Technology, Issue: ahead, Published: 26 MAY 2021, Food Science and Technology (2021), Food Science and Technology v.42 2022, Food Science and Technology (Campinas), Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA), instacron:SBCTA
- Publication Year :
- 2021
- Publisher :
- Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2021.
-
Abstract
- Conventional culture media are expensive owing to their constituents. Thus, several studies have sought to develop and evaluate the efficacy of alternative, low-cost culture media, in most cases, using natural and easily accessible raw materials. The present study is a literature review, observing various formulations of culture media based on products of plant origin for the growth of microorganisms and production of microbial compounds of industrial interest. In most formulations, vegetable substrates, such as soy, certain beans, corn, and rice, were used in addition to hortofruticultural products. Compared to conventional media, the alternative culture media often present satisfactory results in terms of microbial growth efficiency and production cost.
- Subjects :
- 0106 biological sciences
formulations
Nutrition. Foods and food supply
low cost
Production cost
Microorganism
food and beverages
04 agricultural and veterinary sciences
Bacterial growth
Raw material
Pulp and paper industry
040401 food science
01 natural sciences
Food waste
0404 agricultural biotechnology
food waste
alternative culture media
010608 biotechnology
T1-995
Environmental science
Production (economics)
TX341-641
Technology (General)
Food Science
Biotechnology
Subjects
Details
- Language :
- English
- Database :
- OpenAIRE
- Journal :
- Food Science and Technology, Volume: 42, Article number: e00621, Published: 26 MAY 2021, Food Science and Technology, Issue: ahead, Published: 26 MAY 2021, Food Science and Technology (2021), Food Science and Technology v.42 2022, Food Science and Technology (Campinas), Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA), instacron:SBCTA
- Accession number :
- edsair.doi.dedup.....68353f507ce1f9d3ab78a62d4c9ea1d1