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NISCAIR ONLINE PERIODICALS REPOSITORY (NOPR) >
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Research Journals >
Indian Journal of Natural Products and Resources (IJNPR)
[Formerly Natural Product Radiance (NPR)] >
NPR Vol.5 [2006] >
NPR Vol.5(4) [July-August 2006] >
| Title: | Solid state fermentation of apple pomace for the production of value added products |
| Authors: | Joshi, V K
Attri, Devender |
| Keywords: | Apple pomace
Solid State Fermentation
Ethanol
Animal feed
Pectinases
Microbial colours
Microorganisms
Saccharomyces cerevisiae
Aspergillus niger
Sarcina
Chromobacter
Micrococcus
Rhodotorula |
| Issue Date: | Aug-2006 |
| Publisher: | CSIR |
| IPC Code: | Int. cl.7— C12F 3/00, C12S 3/00, C12S 3/14 |
| Abstract: | Food industry
in general, generates a large quantity of waste (i.e. peel, seed, pomace, rags,
kernels, etc.) which is biodegradable in nature. Due to richness in
carbohydrates, dietary fibres and minerals, such wastes have the potential to
support the growth of microorganisms involved in the production of various
products. Laboratory scale solid state fermentation (SSF) of waste from apple
processing industry revealed the possibility of production of several value
added products. Solid state fermentation of apple pomace by Saccharomyces cerevisiae and removal of
ethanol followed by drying increase the nitrogen and fat content in the
fermented and dried apple pomace for use as an animal feed. S. cerevisiae, in sequential interactive
culture improve the soluble protein content of the fermented apple pomace. The
product (animal feed) could successfully be fed to the poultry after mixing with
standard feed in the ratio of 1:1. SSF of apple pomace using Aspergillus niger yield pectin esterase
enzyme much more than submerged fermentation. Production of different biocolours
by fermentation with Chromobacter
sp., Sarcina sp., Rhodotorula sp. and Micrococcus sp. is possible along with
citric acid production in SSF by A.
niger, all having commercial value. Apple pomace utilization can become a
model for the value addition of similar wastes and development of solid state
fermenter and downstream processing will go a long way in developing technology
from laboratory to pilot scale. In present paper authors have summarized various
research reports and their work on solid state fermentation of apple pomace and
the production of value added products. |
| Page(s): | 289-296 |
| ISSN: | 0975-1092 (Online); 0972-592X (Print) |
| Source: | NPR Vol.5(4) [July-August 2006]
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