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Breeding and growth of Rhizopus in raw cassava by solid state fermentation (1994)

Soccol, C. R. ; Marin, B. ; Raimbault, M. ; [et al.]

Springer

Applied microbiology and biotechnology 41 (1994), S. 330-336

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ISSN: 1432-0614

Source: Springer Online Journal Archives 1860-2000

Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology

Notes: 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.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1007/BF00221228

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