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- W2887091617 abstract "Abstract 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. Finding new carbon and nitrogen sources is important for lab-scale research to provide cheaper substrates for biotechnological processes to reduce costs. In this sense, carob is one of the important sources for any kind of fermentation processes with its rich nutritional ingredients. Carob pod extracts have been used in many lab-scale studies to produce ethanol, citric acid, lactic acid, mannanase, microbial cell protein, and other value-added products by yeasts, algae or fungi in recent years. In this review, we tried that organize all researches about carob pod extract fermentation to prove the suitability of carob pod for biotechnological processes." @default.
- W2887091617 created "2018-08-22" @default.
- W2887091617 creator A5007868124 @default.
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- W2887091617 date "2018-10-01" @default.
- W2887091617 modified "2023-09-26" @default.
- W2887091617 title "Carob as a carbon source for fermentation technology" @default.
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- W2887091617 doi "https://doi.org/10.1016/j.bcab.2018.08.006" @default.
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