ISSN:
1573-0972
Keywords:
Aspergillus niger
;
carob
;
particle size
;
single-cell protein
;
solid-state fermentation
Source:
Springer Online Journal Archives 1860-2000
Topics:
Biology
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Abstract Two strains ofAspergillus niger were cultured in solid-state fermentation system on carob pods ground from 1.25 to 8 mm diam. A particle size of 2.5 mm gave the highest protein content of the final product (20%, w/w) and 52% of the total soluble carbohydrates were utilized. The total tannin concentration of the carob pods decreased by 83% in 4 days of fermentation.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/BF00704642
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