Protein enrichment of apple pomace by solid state fermentation

被引：0

作者：

Sturza, RCMC ^{[1
]}

Soccol, CR ^{[1
]}

Marin, B ^{[1
]}

de Freitas, RJS ^{[1
]}

Kubicki, D ^{[1
]}

Medeiros, E ^{[1
]}

机构：

[1] Ctr ORSTOM, Lab Proc Biotecnol, F-34032 Montpellier, France

来源：

ADVANCES IN SOLID STATE FERMENTATION | 1997年

关键词：

apple pomace; solid state enrichment; protein enrichment; Rhizopus oryzae; growth parameters; kinetics; sanitary legislations;

D O I：

暂无

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

The potential of solid state fermentation for enrichment of apple pomace was investigated. A total of 10 strains of Rhizopus were screened and Rhizopus oryzae 16 was selected. Its growth parameters, such as initial pH of the medium, initial moisture content, inoculum rate, fermentation temperature, KH2PO4 concentration and C/N ratios, were optimized to formulate an effective medium. Data on growth kinetics of the strain on apple pomace indicated that the protein content of the fermented substrate was 10.96 g/100 g dry substrate at 36 h, without any spore formation. The fermented mass was found according to the sanitary legislations with respect to a number of microbial groups/types. It is emphasized that apple pomace was not earlier studied for its protein enrichment by solid state fermentation.

引用

页码：257 / 271

页数：15

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