Effects of sugar and mineral salts on the growth of Aspergillus carbonarius in carob pod solid state fermentation

被引：0

作者：

Lambraki, M ^{[1
]}

Marakis, S ^{[1
]}

Hannibal, L ^{[1
]}

Roussos, S ^{[1
]}

机构：

[1] Univ Athens, Inst Gen Bot, Dept Biol, Ilisia 15784, Greece

来源：

ADVANCES IN SOLID STATE FERMENTATION | 1997年

关键词：

solid state fermentation; carob pods; Aspergillus carbonarius; mineral salts enrichments; initial sugar concentration; biomass production; tannin degradation;

D O I：

暂无

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

The effects of sugar concentration and mineral addition on the growth of Aspergillus carbonarius in carob solid state fermentation were studied. Data on CO2 production, sugar levels and tannins levels, and optical observations, revealed when carob husk with additional mineral salts was used as a substrate, this led to high biomass production. On the other hand, removal of 52% of the water-soluble sugars, prior to fermentation, and elimination of the minerals resulted in a tannin degradation up to 55%, but poor biomass production.

引用

页码：245 / 255

页数：11