Improving the nutritive value of Olive Cake by solid state cultivation of the medicinal mushroom Fomes fomentarius

Chemosphere

Volumn 91, Issue 1, 2013, Pages 110-114

  Neifar, Mohamed ^a   Jaouani, Atef ^a   Ayari, Amani ^a   Abid, Olfa ^b   Salem, Hichem Ben ^c   Boudabous, Abdellatif ^a   Najar, Taha ^d   Ghorbel, Raoudha Ellouze ^b  

^a FACULTÉ DES SCIENCES DE TUNIS   (Tunisia)

^b UNIVERSITY OF SFAX   (Tunisia)

^c UNIVERSITY OF CARTHAGE   (Tunisia)

^d INSTITUT NATIONAL AGRONOMIQUE DE TUNISIE   (Tunisia)

Author keywords

Animal feed; Digestibility; Mushroom; Olive Cake; Solid state fermentation

Indexed keywords

CELLULOSE; ENZYMES; LIGNIN; MAMMALS; OLIVE OIL;

ANIMAL FEED; DIGESTIBILITY; MUSHROOM; OLIVE CAKE; SOLID-STATE FERMENTATION;

FERMENTATION;

CELLULASE; CELLULOSE; HEMICELLULOSE; LACCASE; LIGNIN; LIGNOCELLULOSE; OLIVE OIL;

BIOCHEMICAL COMPOSITION; BIOTRANSFORMATION; CELLULOSE; CULTIVATION; DIGESTIBILITY; ENZYME ACTIVITY; EVERGREEN TREE; FERMENTATION; LIGNIN; MEDICINAL PLANT; MUSHROOM; NUTRITIVE VALUE; OIL INDUSTRY; PROTEIN; RUMINANT; SUBSTRATE;

ANIMAL FOOD; ARTICLE; BIOTRANSFORMATION; CHEMICAL COMPOSITION; ENZYME ACTIVITY; ENZYME SYNTHESIS; FOMES FOMENTARIUS; FUNGUS CULTURE; FUNGUS GROWTH; NONHUMAN; NUTRITIONAL VALUE; OLIVE CAKE; PLANT RESIDUE; SOLID STATE FERMENTATION;

TUNISIA;

ANIMALIA; BASIDIOMYCOTA; FOMES FOMENTARIUS; FUNGI;

EID: 84873707062     PISSN: 00456535     EISSN: 18791298     Source Type: Journal    
DOI: 10.1016/j.chemosphere.2012.12.015     Document Type: Article

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