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  • 1
    Electronic Resource
    Electronic Resource
    Microbiological quality ofnono (1991)
    Springer
    World journal of microbiology and biotechnology 7 (1991), S. 89-91 
    Details
    ISSN: 1573-0972
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract Microbiological examination of the uninoculated whole-milk product ‘nono’ during incubation at room temperature (27 ± 2°C) for 120 h showed a high incidence of undesirable microorganisms: minimum bacterial, staphylococcal, yeasts and mould counts were 2.28 × 106, 1.50 × 103 and 1.70 × 104 organisms/ml, respectively.Nono is thus of poor microbial quality even when prepared under hygienic conditions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF02310922
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  • 2
    Electronic Resource
    Electronic Resource
    Cassava whey treatment with aspergillus niger (1990)
    Berlin : Wiley-Blackwell
    Acta Biotechnologica 10 (1990), S. 341-348 
    Details
    ISSN: 0138-4988
    Keywords: Life Sciences ; Life Sciences (general)
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Treatment of Cassava whey with Aspergillus niger was investigated. Heated cassava whey supplemented with ammonium sulphate (NH4)2SO4 and potassium di-hydrogen phosphate (KH2PO4) called supplemented cassava whey (SUCW); heated but unsupplemented cassava whey (USCW); and cassava whey as is, unsupplemented and unheated (UHCW), were used as waste sources and growth media. Total reducing sugars, starch, total carbohydrate, specific gravity, hydrocyanic acid (HCN), biochemical oxygen demand (BOD) and chemical oxygen demand (COD) of A. niger inoculated samples and uninoculated set were monitored on a time course basis for 5 days using standard methods. Percentage reductions in the BOD and COD were 69.7 and 54.5 respectively for SUCW samples; 42.4 and 29.5 for USCW samples while values for UHCW were 9.0 and 4.5. The reductions in reducing sugars, starch, total carbohydrate, specific gravity and cyanide content in descending order were SUCW; USCW and UHCW. The heated and A. niger inoculated cassava whey samples were better purified than both the unheated but inoculated and unheated and uninoculated cassava whey samples.
    Additional Material: 2 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/abio.370100406
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  • 3
    Electronic Resource
    Electronic Resource
    Production of ethanol from cassava whey (1988)
    Berlin : Wiley-Blackwell
    Acta Biotechnologica 8 (1988), S. 39-45 
    Details
    ISSN: 0138-4988
    Keywords: Life Sciences ; Life Sciences (general)
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Investigations were conducted into the potential use of enzyme hydrolysed cassava whey for ethanol production by Saccharomyces cerevisiae Aspergillus niger grown on whct bran was used as crude enzyme source to saccharify the whey starch. The whey with an initial HCN concentration of 54.0μg/ml was fermented at pH 4.5 and 30°C in a one-step process to produce ethanol. A maximum ethanol concentration of 4.5% (v/v) was obtained in 120 h with a decrease in HCN level to 4.0 μg/ml. In a two-stage fermentation, in which the raw whey was pre-hydrolysed and under the same fermentation conditions, the unsterilized hydrolysate yielded alcohol content of 5.5% (v/v), while the sterilized hydrolysate gave higher alcohol yield, 7.5% (v/v), in 48 h. No HCN was detected in the fermented liquour at the end of the two-stage process.
    Additional Material: 6 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/abio.370080106
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    Paper (German National Licenses)
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