Optimization of protein enrichment of deoiled rice bran by solid state fermentation using aspergillus oryzae MTCC 1846

Rudravaram, Ravinder and Anuj, Kumar Chandel and Venkateshwer , Rao Linga and Pogaku, Ravindra (2006) Optimization of protein enrichment of deoiled rice bran by solid state fermentation using aspergillus oryzae MTCC 1846. International Journal of Food Engineering, 2 (4). ISSN 1556-3758

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Official URL: http://dx.doi.org/10.2202/1556-3758.1111

Abstract

Rice bran is a primary by-product of the traditional rice processing industry. Once oil is extracted from rice bran, the left over residue is called de oiled rice bran (DOB). Its disposal presents economic and environmental problems. Microbial conversion of DOB into single cell protein (SCP) is an innovative practical approach for protein supplementation of a staple diet. The present research was undertaken to test the growth of industrially important fungi, Aspergillus oryzae MTCC 1846 on DOB through solid state fermentation (SSF) technology. Various process parameters effect such as moisture, pH of the substrate, inoculum size, temperature and nitrogen source for maximum protein enrichment were studied. The optimum conditions for the enrichment process were found to be moisture content 60%; temperature 280C; pH 6.0; inoculum’s concentration 109 spores/ g substrate and particle size of DOB, 0.3 mm. Among the various nitrogen source tested, ammonium sulfate (0.6% w/w) showed maximum protein enrichment (24.30%) followed by vegetable + fruit waste extract (23.50%) and legume root extract (23.10%).

Item Type:Article
Uncontrolled Keywords:Aspergillus oryzae MTCC 1846, Solid state fermentation, Single cell protein, Protein enrichment, Ammonium sulfate
Subjects:T Technology > TX Home economics > Nutrition. Foods and food supply
Divisions:SCHOOL > School of Engineering and Information Technology
ID Code:1119
Deposited By:IR Admin
Deposited On:07 Oct 2011 10:57
Last Modified:23 Feb 2015 10:01

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