Applied Microbiology and Biotechnology

, Volume 41, Issue 3, pp 330–336

Breeding and growth of Rhizopus in raw cassava by solid state fermentation

  • C. R. Soccol
  • B. Marin
  • M. Raimbault
  • J. -M. Lebeault
Original Papers

DOI: 10.1007/BF00221228

Cite this article as:
Soccol, C.R., Marin, B., Raimbault, M. et al. Appl Microbiol Biotechnol (1994) 41: 330. doi:10.1007/BF00221228

Abstract

Nineteen Rhizopus strains were selected and tested for their growth capacity on raw cassava starch and their ability to produce amylase when grown on solid-state fermentations. Only three strains grew significantly on this natural substrate. Glucoamylase production was higher on raw cassava than on cooked cassava. After 48 h of fermentation, the protein content of cassava was increased from 1.75% to 11.3%. The byproducts of fermentation were fumaric acid, lactid acid and ethanol.

Copyright information

© Springer-Verlag 1994

Authors and Affiliations

  • C. R. Soccol
    • 1
  • B. Marin
    • 2
  • M. Raimbault
    • 2
  • J. -M. Lebeault
    • 3
  1. 1.Laboratorio de Processos BiotecnologicosDepartamento de Engenharia Química da Universidade Federal do ParanáCuritiba-PRBrazil
  2. 2.Centre ORSTOMLaboratoire de Biotechnologie: Physiologie et Métabolisme CellulairesMontpellier Cedex 1France
  3. 3.Division des Procédés BiotechnologiquesUniversité de Technologie de Compiègne, Centre de Recherches RoyallieuCompiègne CedexFrance