Challenges in Bioconversion of Cellulosic and Partially Soluble Plant Materials in Submerged Culture

Sukan, Ş. Suha

doi:10.1007/978-1-4613-1085-3_5

Cited by 2 publications

(2 citation statements)

References 70 publications

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“…It was also observed that the crude fibre content increased within the first 6 days from 9.96 to 13.90% in the untreated pomace and was followed by a gradual decrease in the next 8 days. The utilisation of the non-cellulosic fraction of the substrate might have caused an apparent increase in the percentage of the cellulosic fibre in the final product (Suhasukan, 1988).…”

Section: Resultsmentioning

confidence: 99%

Alcohol production in submerged cashew pomace

Aderiye

Mbadiwe

1993

Plant Food Hum Nutr

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The variations in the total titratable acidity, hydrogen ion concentration, reducing sugar, soluble solids and alcohol contents of the supernatant of the submerged cashew pomace in a non-aseptic condition were investigated. The crude fibre content of the pomace was also determined during fermentation. At intervals, the changes in microbial load in both the pomace and its supernatant were examined during the 14-day study. Fifty four percent of the total soluble solids (TSS) was utilised within 7 days of degradation while an increase of about 91% in the total titratable acidity occurred in the cashew pomace within the same period bringing its pH to 3.24. Acid hydrolysis of the pomace accounted for the relative high value of 2.15% TSS on the 8th day. Isolates of the genera Leuconostoc, Lactobacillus, Pediococcus, Aspergillus, Rhizopus and some yeast strains were obtained from the fresh pomace. The fungal colonies constituted about 76% of the population in the cashew pomace. The 86% drop in microbial population of the 8th day biodegraded pomace could be attributed to a decrease in nutrients of the substrate and the inhibitory effect of the organic acids produced during fermentation.

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Section: Resultsmentioning

confidence: 99%

Alcohol production in submerged cashew pomace

Aderiye

Mbadiwe

1993

Plant Food Hum Nutr

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“…Cellulases also have been used to improve the palatability of low-quality vegetables, increase the flavor of mushrooms, promote the extraction of natural products, and alter the texture of foods. Research efforts are being devoted to the conversion of food processing wastes to food ingredients, single-cell protein, or substrates for microbes that convert biomass to fuels (Ghose and Pathak, 1973;Emert et al, 1974;Fox, 1974;Halliwell, 1979;Goks0yr and Ericksen, 1980;Enari, 1983b;Coughlan, 1985Coughlan, ,1992Mandels, 1985;Montenecourt and Eveleigh, 1985;Ward, 1985;Wood, 1985;Béguin and Gilkes, 1987;Béguin et al, 1988;Wood and Kellogg, 1988;Aubert et al, 1988;Sukan, 1988;Scott, 1989;Marek et al, 1990;Pokorny et al, 1990;Walker and Wilson, 1990).…”

Section: F Cellulosesmentioning

confidence: 99%

Carbohydrases

Bigelis¹

1993

Enzymes in Food Processing

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Challenges in Bioconversion of Cellulosic and Partially Soluble Plant Materials in Submerged Culture

Cited by 2 publications

References 70 publications

Alcohol production in submerged cashew pomace

Alcohol production in submerged cashew pomace

Carbohydrases

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