Abstract
The co-culture of cellulolytic moulds and yeasts on apple pomace in solid-state fermentation (SSF) and liquid-state fermentation (LSF) increased the protein content of apple pomace. The co-culture of Candida utilis and Aspergillus niger was the best among several combinations and increased the protein content of dried and pectin-extracted apple pomace to 20% and 17%, respectively, under SSF conditions.
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Additional information
The authors are with the Microbiology Research Laboratory, Department of Biosciences, Himachal Pradesh University, Shimia-171005, India.
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Bhalla, T.C., Joshi, M. Protein enrichment of apple pomace by co-culture of cellulolytic moulds and yeasts. World Journal of Microbiology & Biotechnology 10, 116–117 (1994). https://doi.org/10.1007/BF00357577
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DOI: https://doi.org/10.1007/BF00357577