Development of a Biological Technique to Produce a Bioactive-Rich Food Ingredient from Carob Kibble

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Development of a Biological Technique to Produce a Bioactive-Rich Food Ingredient from Carob Kibble

A submerged fermentation was developed to enhance levels of bioactive compounds and associated bioactivity in carob kibble. The fermentation uses Saccharomyces cerevisiae at an inoculum level of 17 %, initial pH of 7.5, temperature of 28oC, agitation of 162.5 rpm, and a duration of 15 h. Both D-pini...

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Bibliographic Details
Main Author:	Vu, Thi Huong
Format:	Thesis
Published:	Curtin University 2017
Online Access:	http://hdl.handle.net/20.500.11937/68263

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