EFFECT OF SOLID STATE FERMENTATION ON NUTRITIONAL CONTENT AND EVALUATION OF DEGRADABILITY IN CACTUS PEAR
The process of protein enrichment of cactus pear (Nopalea cochenillifera (L.) Salm Dyck) by solid state fermentation with the use of Aspergillus niger and Rhyzopus sp. was studied for improving the nutritional value of this cactus species for use as animal feed. The experiments were conducted in the...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Federal Rural do Semi-Árido
2015-01-01
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| Series: | Revista Caatinga |
| Online Access: | http://www.redalyc.org/articulo.oa?id=237141066028 |