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Water and water activity in the solid state fermentation of cassava starch byAspergillus niger

✍ Scribed by Eric Oriol; Maurice Raimbault; Sevastianos Roussos; Gustavo Viniegra-Gonzales

Publisher
Springer
Year
1988
Tongue
English
Weight
400 KB
Volume
27
Category
Article
ISSN
1432-0614

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πŸ“œ SIMILAR VOLUMES

Influence of water activity on growth an
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Growth of Aspergillus niger and glucoamylase production correlated well with the water activity of the substrate (wheat bran plus corn flour) in a solid-state fermentation. Both were maximal at an initial water activity of 0.936. Glycoamylase reached 550 units/g dry substrate after 96 h.

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## Abstract The enrichment of cassava protein content using solid substrate fermentation was studied on both laboratory and on‐farm scales using __Aspergillus niger__ as a starter. The effects of cassava particle size and of various nitrogen source ratios and mixing methods were investigated. Ammon