Protein composition determines the preferential consumption of amino acids during anaerobic mixed-culture fermentation
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| Title: | Protein composition determines the preferential consumption of amino acids during anaerobic mixed-culture fermentation |
| Author: | Bevilacqua, Riccardo Regueira López, Alberte Mauricio Iglesias, Miguel Lema Rodicio, Juan Manuel Carballa Arcos, Marta |
| Affiliation: | Universidade de Santiago de Compostela. Departamento de Enxeñaría Química Universidade de Santiago de Compostela. Instituto Interdisciplinar de Tecnoloxías Ambientais (CRETUS) |
| Subject: | Acidification | Biorefinery | Productivity | Protein composition | Selectivity | Volatile fatty acid production | |
| Date of Issue: | 2020 |
| Publisher: | Elsevier |
| Citation: | Water Research. Volume 183, 15 September 2020, 115958. doi: 10.1016/j.watres.2020.115958 |
| Publisher version: | https://doi.org/10.1016/j.watres.2020.115958 |
| Embargo: | 2022-03-12 |
| URI: | http://hdl.handle.net/10347/23096 |
| DOI: | 10.1016/j.watres.2020.115958 |
| ISSN: | 0043-1354 |
| Rights: | © 2020 Elsevier Ltd. This manuscript version is made available under the CC-BY-NC-ND 4.0 license (http://creativecommons.org/licenses/by-nc-nd/4.0) Attribution-NonCommercial-NoDerivatives 4.0 Internacional |
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© 2020 Elsevier Ltd. This manuscript version is made available under the CC-BY-NC-ND 4.0 license (http://creativecommons.org/licenses/by-nc-nd/4.0)
© 2020 Elsevier Ltd. This manuscript version is made available under the CC-BY-NC-ND 4.0 license (http://creativecommons.org/licenses/by-nc-nd/4.0)