title: Solid-state fermentation of carob pods byAspergillus niger for protein production: effect of particle size.
abstract: 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.
authors.affiliation: , .
authors.forename: T
authors.initials: T
authors.lastname: Smail
authors.forename: O
authors.initials: O
authors.lastname: Salhi
authors.forename: J S
authors.initials: JS
authors.lastname: Knapp