Abstract
The ability of thermophilic fungi to degrade Nigerian palm products and the factors which affect their activities were examined. A considerable decrease in the oil contents of the palm fruit chaffs and the palm kernels by Chaetomium thermophile, Humicola lanuginosa , and Torula thermophila , was recorded, accompanied by a corresponding increase in the free fatty acid content. The degradation of the palm products by the fungi used depended on pH and temperature. Best results were recorded at a pH of 5 · 5–6 · 4 and 40°–50° respectively. Their growth on the palm oil and the palm kernel oil led to a rapid increase in the free fatty acid content and a decrease in the pH of the media. The palm oil was more readily utilized than the palm kernel oil but no significant differences (at P =
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
