SOLID-STATE FERMENTATION OF CAROB PODS BY ASPERGILLUS-NIGER FOR PROTEIN-PRODUCTION - EFFECT OF PARTICLE-SIZE

Two strains of Aspergillus niger were cultured in a solid-state fermen tation system on carob pods ground from 1.25 to 8 mm diam. A particle size of 2.5 mm gave the highest protein content of the final product ( 20%, w/w) and 52% of the total soluble carbohydrates were utilized. Th e total tannin concentration of the carob pods decreased by 83% in 4 d ays of fermentation.