Abstract
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.
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Yang, SS., Jang, HD., Liew, CM. et al. Protein enrichment of sweet potato residue by solid-state cultivation with mono- and co-cultures of amylolytic fungi. World J Microbiol Biotechnol 9, 258–264 (1993). https://doi.org/10.1007/BF00327851
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DOI: https://doi.org/10.1007/BF00327851