NISCAIR Online Periodicals Repository

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
Animal feed
Microbial colours
Saccharomyces cerevisiae
Aspergillus niger
Issue Date: Aug-2006
Publisher: CSIR
IPC CodeInt. 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]

Files in This Item:

File Description SizeFormat
NPR 5(4) 289-296.pdf265.83 kBAdobe PDFView/Open
 Current Page Visits: 1127 
Recommend this item


Online Submission of Articles |  NISCAIR Website |  National Knowledge Resources Consortium |  Contact us |  Feedback

Disclaimer: NISCAIR assumes no responsibility for the statements and opinions advanced by contributors. The editorial staff in its work of examining papers received for publication is helped, in an honorary capacity, by many distinguished engineers and scientists.

CC License Except where otherwise noted, the Articles on this site are licensed under Creative Commons License: CC Attribution-Noncommercial-No Derivative Works 2.5 India

Copyright © 2015 The Council of Scientific and Industrial Research, New Delhi. All rights reserved.

Powered by DSpace Copyright © 2002-2007 MIT and Hewlett-Packard | Compliant to OAI-PMH V 2.0

Home Page Total Visits: 170565 since 01-Sep-2015  Last updated on 30-Jun-2016Webmaster: