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Protein enrichment of cassava residue using Trichodermapseudokoningii (ATCC 26801)
Solid state fermentation of cassava residue with Trichodermapseudokoningii was conducted for 12 days. The fermentation was carried out at temperature of 24 °C and a pH of 5.0. Urea and ammonium sulphate were used as nutrient sources and moisture content varied at 60 and 70 %. Protein content of the...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Springer Berlin Heidelberg
2015
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4688282/ https://www.ncbi.nlm.nih.gov/pubmed/26695947 http://dx.doi.org/10.1186/s13568-015-0166-8 |