Amino acid, mineral, condensed tannin, and other chemical contents of olive leaves (Olea europaea L.) processed via solid-state fermentation using selected Aspergillus niger strains

Amino acid, mineral, condensed tannin, and other chemical contents of olive leaves (Olea europaea L.) processed via solid-state fermentation using selected Aspergillus niger strains

Abstract The present study aimed to examine the effects of solid-state fermentation (SSF) using selective A. niger strains on the amino acid, mineral, condensed tannin, and other chemical contents of olive leaves. The dried samples were divided into nonfermented (C) and fermented (F) olive leaves, a...

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Autores principales: Altop,Aydin, Coskun,Isa, Filik,Gokhan, Kucukgul,Altug, Bekiroglu,Yeliz Genc, Cayan,Huseyin, Gungor,Emrah, Sahin,Ahmet, Erener,Guray
Lenguaje:English
Publicado: Pontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería Forestal 2018
Materias:
Fermentation
fungus
nutritional quality
Olea
Acceso en línea:http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202018000300220
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