Abstract
Nineteen Rhizopus strains were selected and tested for their growth capacity on raw cassava starch and their ability to produce amylase when grown on solid-state fermentations. Only three strains grew significantly on this natural substrate. Glucoamylase production was higher on raw cassava than on cooked cassava. After 48 h of fermentation, the protein content of cassava was increased from 1.75% to 11.3%. The byproducts of fermentation were fumaric acid, lactid acid and ethanol.
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Soccol, C.R., Marin, B., Raimbault, M. et al. Breeding and growth of Rhizopus in raw cassava by solid state fermentation. Appl Microbiol Biotechnol 41, 330–336 (1994). https://doi.org/10.1007/BF00221228
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DOI: https://doi.org/10.1007/BF00221228