Solid-state fermentation of carob pods byAspergillus niger for protein production: effect of particle size
| Autor: | O. Salhi, T. Smail, J. S. Knapp |
|---|---|
| Rok vydání: | 1995 |
| Předmět: |
chemistry.chemical_classification
biology Physiology Aspergillus niger General Medicine biology.organism_classification Applied Microbiology and Biotechnology food.food Ceratonia siliqua food chemistry Solid-state fermentation Botany Single-cell protein Tannin Fermentation Particle size Food science Animal nutrition Biotechnology |
| Zdroj: | World Journal of Microbiology & Biotechnology. 11:171-173 |
| ISSN: | 1573-0972 0959-3993 |
| Popis: | 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. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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