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Biotechnology & Biotechnological Equipment Volume 28, 2014 - Issue 5
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Article; Agriculture and Environmental Biotechnology

Conversion of yellow wine lees into high-protein yeast culture by solid-state fermentation

Yuanliang HuState Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan430070, P.R. China;College of Life Sciences, Hubei Normal University, Huangshi, Hubei435002, P.R. ChinaView further author information
,
Lina PanState Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan430070, P.R. ChinaView further author information
,
Yaohao DunState Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan430070, P.R. ChinaView further author information
,
Nan PengState Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan430070, P.R. ChinaView further author information
,
Yunxiang LiangState Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan430070, P.R. ChinaView further author information
&
Shumiao ZhaoState Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan430070, P.R. ChinaCorrespondence[email protected]
View further author information
Pages 843-849 | Received 21 Feb 2014, Accepted 24 Mar 2014, Published online: 22 Oct 2014

Citations (14)

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K. Y. Yao, F. F. Gu & J. X. Liu. (2020) In vitro rumen fermentation characteristics of substrate mixtures with soybean meal partially replaced by microbially fermented yellow wine lees. Italian Journal of Animal Science 19:1, pages 18-24.
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Articles from other publishers (13)

Kaiyong Yao, Qile Xia, Yan Cao, Bindan Chen, Jie Cai & Chenxing Liu. (2023) Feeding effect of yellow wine lees fermented with Candida utilis and Bacillus subtilis in the cow diet on milk composition. Food Bioscience 55, pages 103005.
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Zhenting Zhang, Qiujin Guo, Jing Wang, Hongyan Tan, Xuexia Jin, Yurong Fan, Jiali Liu, Shumiao Zhao, Jinshui Zheng & Nan Peng. (2023) Postbiotics from Pichia kudriavzevii promote intestinal health performance through regulation of Limosilactobacillus reuteri in weaned piglets . Food & Function 14:8, pages 3463-3474.
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Mengfei Long, Yongchao Cai, Nan Zheng, Zhi Lu, Wentao Cao, Yaxian Li, Xiaomei Pei, Osire Tolbert & Xiaole Xia. (2023) Clean Monascus pigments production from Chinese rice wine wastes through submerged fermentation. Food Bioscience 52, pages 102451.
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João R. F. Santos, Rafaela P. Rodrigues, Margarida J. Quina & Licínio M. Gando-Ferreira. (2023) Recovery of Value-Added Compounds from Winery Wastewater: A Review and Bibliometric Analysis. Water 15:6, pages 1110.
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Rongbin Zhang, Yizhou Liu, Shuangping Liu & Jian Mao. (2022) The Existing Recovery Approaches of the Huangjiu Lees and the Future Prospects: A Mini Review. Bioengineering 9:11, pages 695.
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Yu Zhang, Cheng Wang, Weifa Su, Zipeng Jiang, Huan He, Tao Gong, Lixia Kai, Huangen Xu, Yizhen Wang & Zeqing Lu. (2022) Co-fermented yellow wine lees by Bacillus subtilis and Enterococcus faecium regulates growth performance and gut microbiota in finishing pigs. Frontiers in Microbiology 13.
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Kaiyong Yao, Luyi Jiang, Jianxin Liu, Diming Wang, Hongyun Liu & Daxi Ren. (2021) Effect of Yellow Wine Lees Supplementation on Milk Antioxidant Capacity and Hematological Parameters in Lactating Cows under Heat Stress. Animals 11:9, pages 2643.
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R V Ulanova, D S Kulikov, V A Gulakova, A G Ahremko, M I Slozhenkina & V V Kolpakova. (2021) Ecological approach to the use of secondary products of pea flour and rice grain processing into protein concentrates and phytin. IOP Conference Series: Earth and Environmental Science 848:1, pages 012106.
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K.Y. Yao, Z.H. Wei, Y.Y. Xie, D.M. Wang, H.Y. Liu, D. Fang, M.R. Ma & J.X. Liu. (2020) Lactation performance and nitrogen utilization of dairy cows on diets including unfermented or fermented yellow wine lees mix. Livestock Science 236, pages 104025.
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Wenzhe Zhu, Qiuying He, Hang Gao, Saoharit Nitayavardhana, Samir Kumar Khanal & Li Xie. (2020) Bioconversion of yellow wine wastes into microbial protein via mixed yeast-fungus cultures. Bioresource Technology 299, pages 122565.
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Irene Gouvinhas, Marcelo Queiroz, Miguel Rodrigues & Ana I.R.N.A. Barros. 2019. Polyphenols in Plants. Polyphenols in Plants 381 394 .
K.Y. Yao, T.Z. Zhang, H.F. Wang & J.X. Liu. (2018) Upgrading of by-product from beverage industry through solid-state fermentation with Candida utilis and Bacillus subtilis . Letters in Applied Microbiology 67:6, pages 557-563.
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Kounbesioune SOMDA Marius, NIKIEMA Mahamadi, KEITA Ibrahim, MOGMENGA Iliassou, H. S. KOUHOUNDE Sonagnon, DABIRE Yerobessor, H. COULIBALY Wahauwouele, TAALE Essodolom & S.TRAORE Alfred. (2018) Production of single cell protein (SCP) and essentials amino acids from Candida utilis FMJ12 by solid state fermentation using mango waste supplemented with nitrogen sources. African Journal of Biotechnology 17:23, pages 716-723.
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