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Solid state fermentation and bioconversion of ripe and unripe pineapple peels using aspergillus Niger

机译:尼日尔曲霉对未成熟菠萝皮的固态发酵和生物转化

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Pineapple peels are considered as waste in industrial and house hold setting. This research was aimed at converting these waste into useful product through bioconversion using Aspergillus niger . The proximate analysis, reducing sugar, pH, and titratable acidity of the both ripe and unripe peels of pine apple was carried out at the onset of the fermentation and at an interval of 24 hours for 96 hours. These analyses carried out on both ripe and the unripe peels of pineapple showed that, the crude protein increased from 3.96% to 9.84% in the ripe pineapple peel and increased from 3.21% to 6.41% in unripe peels. The crude fiber reduced from 14.09% to 3.23% in the ripe pineapple peels while the crude fiber of the unripe peels reduced from 10.15 to 4.62 at the end of the 96 hour fermentation. Increase in titratable acidity, reduction in reducing sugar and pH was recorded for both ripe and unripe peels during the fermentation period. The optimum bioconversion was recorded at 72 hours of fermentation where the pick in the crude protein was recorded. The fat content of the pineapple peel in both ripe and unripe pineapple peel remain fairly constant throughout the fermentation period. The ripe pineapple peel yielded more protein compared to the unripe pineapple peels. This is an indication that the ripe pineapple peels are more preferred for industrial application.
机译:菠萝皮在工业和家庭环境中被视为废物。这项研究旨在利用黑曲霉通过生物转化将这些废物转化为有用的产品。在发酵开始时,以24小时的间隔进行96小时的近距离分析,即还原糖,pH值和松软的未成熟苹果皮的可滴定酸度。对菠萝的成熟和未成熟果皮进行的分析表明,成熟的菠萝果皮中的粗蛋白从3.96%增加到9.84%,未成熟菠萝果皮中的粗蛋白从3.21%增加到6.41%。在96小时发酵结束时,成熟的菠萝皮中的粗纤维从14.09%减少到3.23%,而未成熟的果皮的粗纤维从10.15减少到4.62。在发酵期间,成熟果皮和未成熟果皮的可滴定酸度增加,还原糖减少和pH降低都被记录下来。在发酵72小时时记录了最佳的生物转化率,其中记录了粗蛋白的拾取。在整个发酵过程中,成熟和未成熟菠萝皮中菠萝皮的脂肪含量保持相当恒定。与未成熟的菠萝皮相比,成熟的菠萝皮产生更多的蛋白质。这表明成熟的菠萝皮更适合工业应用。

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