Influence of dairy Penicillium spp. on nutrient content of citrus fruit peel.

摘要: Abstract The aim of this study is to improve the nutritional value bergamot fruit peel by solid-state fermentation with three strains Penicillium camemberti and seven roqueforti . To assess effect their growth on chemical composition substrate, following analytical determinations were carried out before after microbial colonization: crude protein, pure non-proteic nitrogen, dry matter, ether extract, ash, neutral detergent fiber, acid hemicellulose, cellulose, organic gross energy. colonization moulds produces substantial changes in peel, notably significant increases energy, structural carbohydrates. activity these could prove a cost-effective way recycling citrus animal feed, thus increasing its single cell protein. Nevertheless further research matter must be out, especially estimation biomass digestibility – vitro, sacco or vivo check for eventual mycotoxins (roquefortin, cyclopiazoic acid) produced cellulose waste.