scholarly journals Protein Enrichment of Irish potato (Solanium tuberosium) peels through Solid Substrate Fermentation by Saccharomyces cerevisiae and Aspergillus Niger

2012 ◽  
Vol 1 (5) ◽  
pp. 15-19 ◽  
Author(s):  
Akintomide M. J.
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Aspergillus Niger ◽  
Solid Substrate ◽  
Irish Potato ◽  
Solid Substrate Fermentation ◽  
Protein Enrichment

A process for protein enrichment of cassava by solid substrate fermentation in rural conditions

1987 ◽  
Vol 29 (8) ◽  
pp. 962-968 ◽  
Author(s):  
P. Daubresse ◽  
S. Ntibashirwa ◽  
A. Gheysen ◽  
J. A. Meyer
Keyword(s):  
Solid Substrate ◽  
Solid Substrate Fermentation ◽  
Protein Enrichment

Mixed culture solid substrate fermentation of Trichoderma reesei with Aspergillus niger on sugar cane bagasse

1999 ◽  
Vol 68 (2) ◽  
pp. 173-178 ◽  
Author(s):  
Marcel Gutierrez-Correa ◽  
Leticia Portal ◽  
Patricia Moreno ◽  
Robert P. Tengerdy
Keyword(s):  
Aspergillus Niger ◽  
Mixed Culture ◽  
Trichoderma Reesei ◽  
Sugar Cane ◽  
Solid Substrate ◽  
Sugar Cane Bagasse ◽  
Solid Substrate Fermentation

scholarly journals SOLID SUBSTRATE FERMENTATION OF CACTUS PULP BY ASPERGILLUS NIGER

1997 ◽  
Vol 5 (5) ◽  
pp. 35-42
Author(s):  
Arnaldo D. S. Júnior ◽  
Rosangela B. Garcia ◽  
Dina G. Rodrigues ◽  
Jorge Nozaki
Keyword(s):  
Water Treatment ◽  
Solid State ◽  
Aspergillus Niger ◽  
Protein Production ◽  
Wild Strain ◽  
Potassium Phosphate ◽  
Fungal Growth ◽  
Solid Substrate ◽  
Solid Substrate Fermentation ◽  
Initial Ph

A new method of culture is described to study the growth of Aspergillus niger on cactus pulp in the solid-state. After extraction of viscous polyelectrolytes, employed in water treatment, the pulp of Cereus peruvianus was used as a substrate for solid-state fermentation by a wild strain of A. niger . The good conditions for A. niger growth were 60 % moisture, initial pH 3.0, 35 °C, a nitrogen source made of 11 % ammonium and 2 % urea (on a nitrogen basis), 5 % potassium phosphate, and 3.2 g spores/100 g substrate. Related to the dry pulp, maximum fungal growth was observed after 120 hours of fermentation with 14 % of protein production.

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