Nutritional comparison of Spirulina sp powder by solid-state fermentation using Aspergillus sp (FNCL 6088) and Lactobacillus plantarum (FNCL 0127)

被引：4
|
作者：
Dewi, E. N. [1 ]
Amalia, U. [1 ]
机构：
[1] Diponegoro Univ, Fac Fisheries & Marine Sci, Jl Prof Soedarto, Sh Tembalang 50275, Semarang, Indonesia
来源：
INTERNATIONAL SYMPOSIUM ON FOOD AND AGRO-BIODIVERSITY (ISFA) 2017 | 2018年 / 102卷
关键词：
fermentation; powder; protein; proximate; Spirulina sp;
D O I：
10.1088/1755-1315/102/1/012024
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
The Spirulina sp powder contains high levels of protein and Solid-State Fermentation (SSF) improved protein level. The aims of the study was to find the proximate contents in Spirulina sp's powder fermentation. The experiments were conducted by SSF of Spirulina sp's powder using fungi Aspergillus sp (FNCL 6088) and lactic acid bacteria Lactobacillus plantarum (FNCL 0127). SSF was carried out for 10 days at 35% moisture level. The protein contents of Spirulina sp's powder fermented by L. plantarum were consistently lower (p < 0.05) about 43.28% than compare with the other one about 46.12% (SSF by Aspergillus sp) until the end of fermentation. The Spirulina sp fermented products contained the highest level of protein after 6 days.
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页数：5
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