Effect of Mixing on the Solid-State Fermentation of Coffee Pulp with Aspergillus tamarii
Solid-state fermentation of coffee pulp with Aspergillus tamarii V12307 was carried out in laboratory scale reactors (bottle and column) to evaluate the effect of four different mixing frequencies (2.0, 2.7, 4.0 and 8.0 day^–1) on fungal growth, indirectly determined by carbon dioxide formation and...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Zagreb Faculty of Food Technology and Biotechnology
2011-01-01
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| Series: | Food Technology and Biotechnology |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/file/105787 |