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The industrial production of ethanol for blending with gasoline (gasohol E10 and E85), generates a huge amount of wet cake as a by-product. With the policy to turn the by-product to value-added product, this research aims to develop efficient fermentation process for enhancing nutritional value of wet cake with gamma-linolenic acid (GLA). This omega-6 fatty acid has beneficial effect on animal health. The production process is being scaled up to evaluate economic feasibility and benefit of fermented wet cake before transferring the developed technology to commercial applications.
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