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Enzyme production and profile by Aspergillus niger during solid substrate fermentation using palm kernel cake as

L G A Ong1, S Abd-Aziz, S Noraini

  • 1Department of Biotechnology, Faculty of Food Science and Biotechnology, University Putra Malaysia, 43400 UPM Serdang, Selangor.

Summary

Palm kernel cake, a byproduct of palm oil, can be enhanced for animal feed through microbial fermentation. This study explored using Aspergillus niger to break down fibrous components, improving its digestibility.

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