ISSN:
1573-0972
Keywords:
Amylolytic fungi
;
co-culture
;
protein enrichment
;
solid-state cultivation
Source:
Springer Online Journal Archives 1860-2000
Topics:
Biology
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Abstract The degree of protein enrichment of sweet potato residue by different amylolytic moulds in solid-state cultivation was much greater than that obtained using amylolytic yeasts. The optimum initial moisture content for protein enrichment was about 65% (w/w). Adding nitrogen sources to the culture twice (at the start of the incubation and after 24 h) considerably improved the final protein content. A co-culture of amylolytic mycelial fungi yielded a product with 32% (w/w) crude protein after 4 days' incubation at 30°C. In a column reactor, the highest temperatures reached were 42°C and 40°C and the minimum O2 concentrations were 1.5% and 2.5% of full saturation in the central and bottom layers, respectively.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/BF00327851
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