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Protein enrichment of cassava pulp by solid-state fermentation using Aspergillus niger

Studies in Fungi 2018年第1期3卷 7-18页

作者： Yafetto L Department of Molecular Biology and Biotechnology School of Biological SciencesCollege of Agriculture and Natural SciencesUniversity of Cape CoastCape CoastGhana

This study aimed to assess protein enrichment of sterile and non-sterile cassava pulp using four strains of Aspergillus niger-AN1,AN2,AN3,***,studies were conducted to evaluate nutritional requirements of *** strains and their suitability for protein enrichment of cassava ***,sterile and non-sterile cassava pulps were inoculated with spores of *** strains and incubated under conditions of solid-state fermentation for 8 days using standard *** contents of sterile and non-sterile cassava pulps were determined by the Kjeldahl *** nutritional requirements studies showed that *** strains grew at rates between 2.0 cm and 8.5 cm over 10 days on potato dextrose agar medium of different *** dry weight of mycelia of *** strains varied in liquid media separately supplemented with different concentrations of thiamine,ammonium nitrate and sodium *** strains also showed different levels of sporulation when cultured in growth media supplemented with different concentrations of sodium *** in protein contents of sterile cassava pulp by AN1,AN2,AN3 and AN4 were 15.65%,22.61%,18.30%and 19.13%,*** non-sterile cassava pulp,the increases in protein content by AN1,AN2,AN3 and AN4 were 15.40%,21.54%,10.80%and 3.85%,*** strain AN2 was the most suitable strain for the enrichment of protein content of cassava because it sparsely produced spores,it had the highest mycelial growth and resulted in the greatest increase in protein content of both sterile and non-sterile cassava pulp.

关键词： agro-industrial wastes livestock feed nutrient improvement solid-substrate fermentation

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Biotechnological potential of agro-industrial wastes for protein enrichment by solid-state fermentation using Aspergillus niger

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Studies in Fungi 2018年第1期3卷 176-186页

作者： Adu SK Yafetto L Ofosuhene A Offei-Affedzie T Adu S Ntibe TN Department of Molecular Biology and Biotechnology School of Biological SciencesCollege of Agriculture and Natural SciencesUniversity of Cape CoastCape CoastGhana Department of Animal Science School of AgricultureCollege of Agriculture and Natural SciencesUniversity of Cape CoastCape CoastGhana

This study is to assess the biotechnological potential of agro-industrial wastes of pineapple(Ananas comosus),sweet potato(Ipomoea batatas)and watermelon(Citrullus lanatus)for protein enrichment by solid-state fermentation using Aspergillus *** suspensions of *** were prepared with potato dextrose broth that had been supplemented with sodium chloride,ammonium nitrate and thiamine,and adjusted to pH of *** protein contents of sterile and non-sterile wastes of the pineapple,sweet potato,and watermelon were determined by the Kjeldahl *** remaining sterile and non-sterile wastes was inoculated with spore suspensions of *** and incubated at temperature of 24℃ under conditions of solid-state fermentation for 14 *** contents of the inoculated sterile and non-sterile wastes were determined after 7 and 14 *** sterile wastes of pineapple,sweet potato and watermelon recorded initial percentage protein contents of 4.37,4.39,and 10.89,respectively,whereas their corresponding non-sterile wastes recorded initial percentage protein contents of 3.76,4.00,and 10.16,*** results further show that percentage increase in protein content of sterile wastes after 14 days of fermentation were pineapple,35.01%;sweet potato,27.60%;and watermelon,64.40%.Percentage increase in protein content of non-sterile wastes after 14 days of fermentation were pineapple,72.34%;sweet potato,85.25%;and watermelon,80.51%.These findings affirm the biotechnological potential of pineapple,sweet potato and watermelon wastes and the importance of fungi as agents for protein enrichment of agro-industrial wastes.

关键词： agro-based wastes fungal biotechnology nutrient enrichment solid-substrate fermentation value addition

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