Solid-state Fermentation of Palm Kernel Cake Год выпуска: 2012Автор: Mohd Fazli Farida Asras,Rosfarizan Mohamad and Arbakariya AriffИздательство: LAP Lambert Academic PublishingСтраниц: 172ISBN: 9783845405797Описание Palm Kernel Cake (PKC) is an agro-industrial by-product obtained after extraction of oil palm from oil palm seeds is used extensively in the animal feed industry. 48 fungal cultures have been isolated from various types of tropical soil and screened through clearing zone method on chromogenic substrates such as Azo-carob galactomannan and Azo-CM cellulose. The best enzymes producer for cellulosic material is Strain D1 and has been identified as Aspergillus spp under Scanning Electron Microscope (SEM).
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