Tamarind seed powder and palm kernel cake: two novel agro residues for the production of tannase under solid state fermentation by Aspergillus niger ATCC 16620.

@article{Sabu2005TamarindSP,
  title={Tamarind seed powder and palm kernel cake: two novel agro residues for the production of tannase under solid state fermentation by Aspergillus niger ATCC 16620.},
  author={Abdulhameed Sabu and Akhilesh Pandey and Mohd. Jaafar Daud and K. Madhavan Nampoothiri},
  journal={Bioresource technology},
  year={2005},
  volume={96 11},
  pages={
          1223-8
        }
}
Palm kernel cake (PKC), the residue obtained after extraction of palm oil from oil palm seeds and tamarind seed powder (TSP) obtained after removing the fruit pulp from tamarind fruit pod were tested for the production of tannase under solid-state fermentation (SSF) using Aspergillus niger ATCC 16620. The fungal strain was grown on the substrates without any pretreatment. In PKC medium, a maximum enzyme yield of 13.03 IU/g dry substrate (gds) was obtained when SSF was carried out at 30 degrees… CONTINUE READING
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