Protein enrichment of apple pomace by co-culture of cellulolytic moulds and yeasts (original) (raw)
Abstract
The co-culture of cellulolytic moulds and yeasts on apple pomace in solid-state fermentation (SSF) and liquid-state fermentation (LSF) increased the protein content of apple pomace. The co-culture of Candida utilis and Aspergillus niger was the best among several combinations and increased the protein content of dried and pectin-extracted apple pomace to 20% and 17%, respectively, under SSF conditions.
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Authors
- T. C. Bhalla
- M. Joshi
Additional information
The authors are with the Microbiology Research Laboratory, Department of Biosciences, Himachal Pradesh University, Shimia-171005, India.
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Bhalla, T.C., Joshi, M. Protein enrichment of apple pomace by co-culture of cellulolytic moulds and yeasts.World Journal of Microbiology & Biotechnology 10, 116–117 (1994). https://doi.org/10.1007/BF00357577
- Revised: 28 June 1993
- Accepted: 01 July 1993
- Issue date: January 1994
- DOI: https://doi.org/10.1007/BF00357577