eb60de27-55ab-47b9-9f3a-f1cabaead72a
Sour whey and sunflower press cake microbiota by back-slopping technique
The aim of the work was to investigate the possibility of control a spontaneous fermentation of the abovementioned by-products through the application of a back-slopping technique, by inoculating a previously fermented blend every 24h. Factorial levels for a 2-level / 2-factor design were determined. In total, 12 different runs were performed and analysed at Time 0, 24 ,48 and 72 hours. Each pair-ended file contain both 16S and ITS amplicon sequences. One samples is the raw material used in the study (PC)
The aim of the work was to investigate the possibility of control a spontaneous fermentation of the abovementioned by-products through the application of a back-slopping technique, by inoculating a previously fermented blend every 24h. Factorial levels for a 2-level / 2-factor design were determined. In total, 12 different runs were performed and analysed at Time 0, 24 ,48 and 72 hours. Each pair-ended file contain both 16S and ITS amplicon sequences. One samples is the raw material used in the study (PC)