Research Article

BIOCONVERSION OF ORANGE PEELS INTO A NUTRITIONALLY ENRICHED SUBSTRATE BY Trichosporonoides oedocephalis, Penicillium italicum AND Aspergillus flavus

Oladipo O. Olaniyi1*, Emmanuel O. Bankefa2, Olukayode A. Ibitoye1
1 Department of Microbiology, Federal University of Technology, P.M.B 704, Akure,Ondo State, Nigeria
2 Department of Microbiology, Federal University, Oye Ekiti, Ekiti State, Nigeria
* Corresponding author: microladi@gmail.com
Published: Dec, 2015
DOI: 10.67614/njm.2015.7hpcmff1
Pages: 3075-3088

Abstract

This study was conducted to investigate the effects of fungal based fermentation on the nutritional composition of orange peels. The effect of solid state fermentation (SSF) on the nutrients and anti-nutritional factors (ANF) of orange peels was achieved by Trichosporonoides oedocephalis, Penicillium italicum and Aspergillus flavus with two inocula concentrations (103 and 105 spores/ml). The protein content of T. oedocephalis and A. flavus fermented orange peels increased significantly (P

Keywords

Orange peels nutritional status anti-nutrient inoculum concentration fermentation

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How to Cite

Olaniyi, O. O., Bankefa, E. O., & Ibitoye, O. A. (2015). BIOCONVERSION OF ORANGE PEELS INTO A NUTRITIONALLY ENRICHED SUBSTRATE BY Trichosporonoides oedocephalis, Penicillium italicum AND Aspergillus flavus. Nigerian Journal of Microbiology, 29(2), 3075-3088. https://doi.org/10.67614/njm.2015.7hpcmff1

O. O. Olaniyi, E. O. Bankefa, and O. A. Ibitoye, "BIOCONVERSION OF ORANGE PEELS INTO A NUTRITIONALLY ENRICHED SUBSTRATE BY Trichosporonoides oedocephalis, Penicillium italicum AND Aspergillus flavus," Nigerian Journal of Microbiology, vol. 29, no. 2, pp. 3075-3088, December 2015. doi: 10.67614/njm.2015.7hpcmff1

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