Microbiological solid state fermentation of apple pomace by yeast and fungus : a thesis presented in partial fulfilment of the requirements for the degree of Master of Technology in Biotechnology at Massey University, Palmerston North, New Zealand

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Title

Microbiological solid state fermentation of apple pomace by yeast and fungus : a thesis presented in partial fulfilment of the requirements for the degree of Master of Technology in Biotechnology at Massey University, Palmerston North, New Zealand

Content partner

Massey University

Collection

Massey Research Online

Description

The enrichment of apple pomace prepared by the mechanical juice extraction process using Candida utilis Y15 was demonstrated. The organic protein content increased from 4.80% to 6.51% per dry weight of apple pomace with near total exhaustion of reducing sugar available. Using regression equation based on crude fibre content of the fermented apple pomace, the pomace may be more suitable as a feed for ruminants than for monogastrics animals. The citric acid production by Aspergillus niger NRRL ...

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Format

Research paper

Research format

Thesis

Thesis level

Masters

Date created

1991

Creator

Rahmat, Hishamudin

URL

https://hdl.handle.net/10179/14566

Related subjects

Apples -- Processing / Apples -- By-products / Apples -- Biotechnology

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