Carob as a carbon source for fermentation technology

YATMAZ E., TURHAN İ.

BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY, cilt.16, ss.200-208, 2018 (ESCI) identifier identifier

  • Yayın Türü: Makale / Derleme
  • Cilt numarası: 16
  • Basım Tarihi: 2018
  • Doi Numarası: 10.1016/j.bcab.2018.08.006
  • Dergi Adı: BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY
  • Derginin Tarandığı İndeksler: Emerging Sources Citation Index (ESCI), Scopus
  • Sayfa Sayıları: ss.200-208
  • Anahtar Kelimeler: 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 Üniversitesi Adresli: Evet

Özet

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.