01583nam a2200253 a 450000100080000000500110000800800410001910000200006024501190008026002060019950000700040552006290047565000170110465000230112165000180114465000280116265300120119065300160120265300290121870000200124770000200126770000250128770000170131220769892017-12-08       2017    bl uuuu     u00u1 u    #d1 aTELES, A. S. C.  aRecovery of phenolic compouns by solid-state fermentation from grape pomace and wheat bran.h[electronic resource]  aIn: SIMPÓSIO NACIONAL DE BIOPROCESSOS, 21.; SIMPÓSIO DE HIDRÓLISE ENZIMÁTICA DE BIOMASSA, 12., 2017, Aracaju, SE. [Proceedings ...]. São Paulo: Associação Brasileira de Engenharia Químicac2017  aSINAFERM; SHEB. 3 a 6 de setembro. Seção Trabalhos. Ref. 56515.  aThe grape pomace and wheat bran is rich in bioactive compounds that may be conjugated to the plant cell wall, making it difficult to recover. The objective of this study was to produce an enzymatic complex concomitant to the release of phenolics from grape pomace and wheat bran, by solid-state fermentation (SSF), using the mutant strain Aspergillus niger 3T5B8. Both substrates showed potential for the production of hydrolytic enzymes, mainly for xylanase and ?-glucosidase enzymes with grape pomace and wheat bran, respectively. In addition, SSF showed a more than 50% increase in the phenolic release of the substrates.  agrape pomace  aphenolic compounds  aBiotecnologia  aProdução de Alimentos  aBebidas  aCosméticos  aSOLID-STATE FERMENTATION1 aTERZI, S. da C.1 aSOUZA, E. F. de1 aGOTTSCHALK, L. M. F.1 aTONON, R. V.