The Effect of De-Oiled Rice Bran for Single Cell Protein Production Using Fungal Cultures under Solid State Fermentation
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Ravindra Pogaku
In the present work, de-oiled rice bran (DOB) was exploited for SCP production using three different fungi, namely, Aspergillus oryzae MTCC 1846, Trichoderma viride NRRL 1186 and Aspergillus niger MTCC 1842 under solid state fermentation. DOB was found to contain 9% protein, 39% cellulose, 28% hemicellulose and 24% lignin. All the three cultures have shown more specific growth rate when grown on glucose in comparison to maltose and cellulose. The specific growth rates on glucose were 0.203, 0.201 and 0.196 h-1 and on maltose were 0.173, 0.171, 0.169 h-1 for A. oryzae MTCC 1846, T. viride NRRL 1186 and A. niger MTCC 1842, respectively. All the three microorganisms showed lowest specific growth rate on cellulose 0.119, 0.117, 0.114 h-1 for A. oryzae MTCC 1846, T. viride NRRL 1186 and A. niger MTCC 1842, respectively. The major constituent of dried fungi is crude protein, which contributes to 43% in A. oryzae MTCC 1846, 44% in T. viride NRRL 1186 and 39.2% in A. niger MTCC 1842 on dry basis. Among the three fungi A. oryzae MTCC 1846 shows minimum content of nucleic acids (5.3%) while A. niger MTCC 1842 and T. viride NRRL 1186 showed (6.1%) and (7.2%), respectively.
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
Artikel in diesem Heft
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- The Effect of De-Oiled Rice Bran for Single Cell Protein Production Using Fungal Cultures under Solid State Fermentation
- Thermomechanical Property of Rice Kernels Studied by DMA
- Effects of Incubation Temperature, Starter Culture Level and Total Solids Content on the Rheological Properties of Yogurt
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- Drying Strategies for Fluidized-Bed Drying of Paddy
- Effect of Fines on Agglomeration in Spray Dryers: An Experimental Study
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- Predictive Modeling of Salmonella Species Inactivation in Ground Pork and Turkey during Cooking
- The Effect of Moisture Content on Colour Characteristics of Walnuts
- Shorter Communication
- Effect of Pre-Treatment on the Drying Characteristics and Kinetics of Okra (Abelmoschus esculetus (L.) Moench) Slices
- Comparison of Angiotensin I-Converting Enzyme Inhibitor Activities of Pre-Fermented Douchi (a Chinese Traditional Fermented Soybean Food) Started with Various Cultures
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Artikel in diesem Heft
- Article
- The Effect of De-Oiled Rice Bran for Single Cell Protein Production Using Fungal Cultures under Solid State Fermentation
- Thermomechanical Property of Rice Kernels Studied by DMA
- Effects of Incubation Temperature, Starter Culture Level and Total Solids Content on the Rheological Properties of Yogurt
- Induction and Repression Kinetics of Fungal Beta-Fructofuranosidase in Submerged Culture
- Study on ?-Galactosidase Isolation, Purification and Optimization of Lactose Hydrolysis in Whey for Production of Instant Energy Drink
- Drying Strategies for Fluidized-Bed Drying of Paddy
- Effect of Fines on Agglomeration in Spray Dryers: An Experimental Study
- Computer Modelling and Simulation of Bakeries' Production Planning
- Predictive Modeling of Salmonella Species Inactivation in Ground Pork and Turkey during Cooking
- The Effect of Moisture Content on Colour Characteristics of Walnuts
- Shorter Communication
- Effect of Pre-Treatment on the Drying Characteristics and Kinetics of Okra (Abelmoschus esculetus (L.) Moench) Slices
- Comparison of Angiotensin I-Converting Enzyme Inhibitor Activities of Pre-Fermented Douchi (a Chinese Traditional Fermented Soybean Food) Started with Various Cultures
- Development of Image Based Modeling for Determination of Oil Content and Days Estimation for Harvesting of Fresh Fruit Bunches
