Optimization of solid‐state fermentation of citrus dried peel by aspergillus niger in a packed bed column

Abstract

Abstract The protein enrichment of citrus dried peel on solid‐state fermentation by Aspergillus niger in packed bed column was optimized using a two factor central composit design with α = 2 considering the “initial moisture content of the fermentation mass” and the “temperature in the centre of the fermenter”. It results significance for the moisture content (optimum 56%) and non significance for the temperature in the conditions employed. This indicates that a considerable range of temperature increase for the investigated SSF system could be allowed.