Effect of superficial air velocity on solidstate fermentation of palm kernel cake in a lab scale fermenter using locally isolated fungal strain
Solid state fermentation (SSF) is emerging as an attractive alternative to submerged fermentation despite the engineering problems such as removal of metabolic heat, transport of oxygen and moisture into the particles and the heterogeneity of the substrate. In the present work, a lab scale fermenter...
| Päätekijät: | , , , |
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| Aineistotyyppi: | Artikkeli |
| Kieli: | English |
| Julkaistu: |
Volume 30, Issue 1, July 2009,
2009
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| Aiheet: | |
| Linkit: | https://eprints.ums.edu.my/id/eprint/21633/1/Effect%20of%20superficial%20air%20velocity%20on%20solidstate%20fermentation%20of%20palm%20kernel%20cake%20in%20a%20lab%20scale%20fermenter%20using%20locally%20isolated%20fungal%20strain.pdf |