Synergistic Effect of a Mixed Culture in Solid-state Fermentation

26 April 2021, Version 1
This content is a preprint and has not undergone peer review at the time of posting.

Abstract

This study determines the efficacy of a mixed culture in solid-state fermentation from the perspective of cooperative metabolism, in which comparisons with pure culture fermentations were made. Assays performed include Total Phenolic Content (TPC), Total Dietary Fibre (TDF), and Crude Protein Content via the Kjeldahl Method.

Keywords

Solid state fermentation (SSF)
Mixed culture fermentation
Cooperative metabolism
Bacillus subtilis
Aspergillus oryzae

Comments

Comments are not moderated before they are posted, but they can be removed by the site moderators if they are found to be in contravention of our Commenting Policy [opens in a new tab] - please read this policy before you post. Comments should be used for scholarly discussion of the content in question. You can find more information about how to use the commenting feature here [opens in a new tab] .
This site is protected by reCAPTCHA and the Google Privacy Policy [opens in a new tab] and Terms of Service [opens in a new tab] apply.