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The Scientific World Journal
Volume 2014 (2014), Article ID 729852, 8 pages
http://dx.doi.org/10.1155/2014/729852
Research Article

Biodegradation of Palm Kernel Cake by Cellulolytic and Hemicellulolytic Bacterial Cultures through Solid State Fermentation

1Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia (UPM), 43400 Serdang, Malaysia
2Department of Animal Production, Faculty of Agriculture, University of Sebha, Sebha, Libya
3Institute of Tropical Agriculture, Universiti Putra Malaysia (UPM), 43400 Serdang, Malaysia
4Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia (UPM), 43400 Serdang, Malaysia
5Institute of Bioscience, Universiti Putra Malaysia (UPM), 43400 Serdang, Malaysia
6Department of Plant Protection, Faculty of Agriculture, Universiti Putra Malaysia (UPM), 43400 Serdang, Malaysia

Received 12 March 2014; Revised 15 May 2014; Accepted 24 May 2014; Published 12 June 2014

Academic Editor: Kunio Ohmiya

Copyright © 2014 Mohamed Idris Alshelmani et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Mohamed Idris Alshelmani, Teck Chwen Loh, Hooi Ling Foo, Wei Hong Lau, and Awis Qurni Sazili, “Biodegradation of Palm Kernel Cake by Cellulolytic and Hemicellulolytic Bacterial Cultures through Solid State Fermentation,” The Scientific World Journal, vol. 2014, Article ID 729852, 8 pages, 2014. doi:10.1155/2014/729852