Protein enrichment of sweet potato residue by solid-state cultivation with mono- and co-cultures of amylolytic fungi

✍ Scribed by S.-S. Yang; H.-D. Jang; C.-M. Liew; J. C. Preez

• Book ID: 104723773
• Publisher: Springer
• Year: 1993
• Tongue: English
• Weight: 620 KB
• Volume: 9
• Category: Article
• ISSN: 1573-0972
• DOI: 10.1007/bf00327851

✦ Synopsis

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.