| Autor: |
Ofuya, C. O., Adesina, A. A., Ukpong, E. |
| Zdroj: |
World Journal of Microbiology and Biotechnology; December 1990, Vol. 6 Issue: 4 p422-424, 3p |
| Abstrakt: |
The solid-state fermentation of cassava (Mannlhot esculenta Crantz) was characterized by determining pH and biological oxygen demand (BOD). The results showed a strong association (?=0.73) between pH of the fermenting slurry and that of the waste llquor. BOD of the liquor decreased as fermentation progressed. After 96 h fermentation, BOD was about 6×102 mg/l. Progress of cassava fermentation can probably be determined indirectly by following the changes in the pH and BOD profiles of the liquor. |
| Databáze: |
Supplemental Index |
| Externí odkaz: |
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