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Optimization of Protein Enrichment of Deoiled Rice Bran by Solid State Fermentation Using Aspergillus oryzae MTCC 1846

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Published/Copyright: October 22, 2006
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International Journal of Food Engineering
From the journal International Journal of Food Engineering Volume 2 Issue 4

Rice bran is a primary by-product of the traditional rice processing industry. Once oil is extracted from rice bran, the left over residue is called de oiled rice bran (DOB). Its disposal presents economic and environmental problems. Microbial conversion of DOB into single cell protein (SCP) is an innovative practical approach for protein supplementation of a staple diet. The present research was undertaken to test the growth of industrially important fungi, Aspergillus oryzae MTCC 1846 on DOB through solid state fermentation (SSF) technology. Various process parameters effect such as moisture, pH of the substrate, inoculum size, temperature and nitrogen source for maximum protein enrichment were studied. The optimum conditions for the enrichment process were found to be moisture content 60%; temperature 280C; pH 6.0; inoculum’s concentration 109 spores/ g substrate and particle size of DOB, 0.3 mm. Among the various nitrogen source tested, ammonium sulfate (0.6% w/w) showed maximum protein enrichment (24.30%) followed by vegetable + fruit waste extract (23.50%) and legume root extract (23.10%).

Keywords: aspergillus oryzae MTCC 1846; solid state fermentation; single cell protein; protein enrichment; ammonium sulfate
Published Online: 2006-10-22

©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston

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  2. Optimization of Protein Enrichment of Deoiled Rice Bran by Solid State Fermentation Using Aspergillus oryzae MTCC 1846
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  8. Conjugated Linoleic Acid Production by Fermentation
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https://doi.org/10.2202/1556-3758.1111
Keywords for this article
aspergillus oryzae MTCC 1846; solid state fermentation; single cell protein; protein enrichment; ammonium sulfate

Articles in the same Issue

  1. Article
  2. Optimization of Protein Enrichment of Deoiled Rice Bran by Solid State Fermentation Using Aspergillus oryzae MTCC 1846
  3. Influences of Microemulsion Cross-linking Reaction and Ball-milling on Particle Size Characteristics of Potato and Maize Starches
  4. Macromolecular Interactions During Gelatinisation and Retrogradation in Starch-Whey Systems as Studied by Rapid Visco-Analyser
  5. Crystallization of Powders of Spray-Dried Lactose, Skim Milk and Lactose-Salt Mixtures
  6. Shorter Communication
  7. Quality Evaluation of Kiwi Wine
  8. Conjugated Linoleic Acid Production by Fermentation
  9. Critical Review
  10. GIT Physicochemical Modeling - A Critical Review
  11. The Potential Use of Polymer-Clay Nanocomposites in Food Packaging
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