Carob as a carbon source for fermentation technology
BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY, vol.16, pp.200-208, 2018 (ESCI, Scopus)
- Publication Type: Article / Review
- Volume: 16
- Publication Date: 2018
- Doi Number: 10.1016/j.bcab.2018.08.006
- Journal Name: BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY
- Journal Indexes: Emerging Sources Citation Index (ESCI), Scopus
- Page Numbers: pp.200-208
- Keywords: Carob, Carob pod extract, Value-added products, Fermentation, CERATONIA-SILIQUA L., CITRIC-ACID PRODUCTION, IMMOBILIZED SACCHAROMYCES-CEREVISIAE, SOLID-STATE FERMENTATION, ETHANOL-PRODUCTION, POD EXTRACT, ASPERGILLUS-NIGER, ACTINOBACILLUS-SUCCINOGENES, BIOETHANOL PRODUCTION, CHEMICAL-COMPOSITION
- Akdeniz University Affiliated: Yes
Abstract
Carob (Ceratonia siliqua L.), have wild and cultivated types, is an evergreen tree and widely grown in Mediterranean countries. Wild or cultivated carob has a high total dry weight content (approximately 91-92%) which primarily consist of sucrose, glucose, fructose, and also incorporate minor amounts of minerals, amino acids, and phenolic compounds. The seeds are generally used for the production of locust bean gum and the kibble is used to produce carob powder in western countries or "pekmez" in Turkey.