Solid-state Fermentation of Palm Kernel Cake

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).

Autorentext

Graduated with MSc (Biotechnology) from Universiti Putra Malaysia, author is currently a lecturer at Universiti Malaysia Pahang, specializing in fermentation, bioprocess technology and microbiology. His work on fermentation towards production of enhanced prebiotic has received many awards and recognitions from Malaysian research communities.