Solid-state fermentation of carob pods by Aspergillus niger for protein production : effect of particle size

Two strains of Aspergillus niger were cultured in a solid-state fermentation system on carob pods ground from 1.25 to 8 mm diam. A particle size of 2.5 mm gave the highest protein content of the final product (20%, w/w) and 52% of the total soluble carbohydrates were utilized. The total tannin concentration of the carob pods decreased by 83% in 4 days of fermentation.