Solid-state fermentation apple pomace

A solid-state fermentation process for the production of ethanol from apple pomace by Saccharomyces cerevisiae was described by Khosravi and Shojaosadati (2003). A moisture content of 75% (wt/wt), an initial sugar concentration of 26% (wt/wt), and a nitrogen content of 1 % (wt/wt) were the conditions used to obtain 2.5% (wt/wt) ethanol without saccharification and 8% (wt/wt) with saccharification. The results indicate that... 

Albuquerque, P. M., Koch, F., Trossini, T. G., Esposito, E., and Ninow, J. L. (2006). Production of Rhizopus oligosporus protein by solid state fermentation of apple pomace. Braz. Arch. Biol. Technol. 49,91-100. 

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Song, J., Xu, K., Ma, H., and Huang, J. (2005a). Method for producing single cell protein from apple pomace by dual solid state fermentation. Patent no. CN 1673343-A. 

Stredansky, M., Conti, E., Stredanska, S., and Zanetti, F. (2000). y - Linolenic acid production with Thamnidium elegans by solid state fermentation on apple pomace. Bioresour. Technol. 73, 41-45. 

Joshi, V. K., Parmar, M., and Rana, N. S. (2006). Pectin esterase production from apple pomace in solid-state and submerged fermentations. Food Technol. Biotechnol. 44,253-256. 

Khosravi, K. and Shojaosadati, S. A. (2003). A solid state of fermentation system for production of ethanol from apple pomace. Fanni Muhandisi-i Mudarris 10,55-60. 

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