The effect of de-oiled rice bran for single cell protein production using fungal cultures under solid state fermentation

Pogaku, Ravindra and Rudravaram, Ravinder and Chandel, Anuj Kumar and Linga, Venkateshwara Rao and Zhi, Hui Yim (2009) The effect of de-oiled rice bran for single cell protein production using fungal cultures under solid state fermentation. International Journal of Food Engineering, 5 (2). ISSN 1556-3758

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Abstract

In the present work, de-oiled rice bran (DOB) was exploited for SCP production using three different fungi, namely, Aspergillus oryzae MTCC 1846, Trichoderma viride NRRL 1186 and Aspergillus niger MTCC 1842 under solid state fermentation. DOB was found to contain 9% protein, 39% cellulose, 28% hemicellulose and 24% lignin. All the three cultures have shown more specific growth rate when grown on glucose in comparison to maltose and cellulose. The specific growth rates on glucose were 0.203, 0.201 and 0.196 h-1 and on maltose were 0.173, 0.171, 0.169 h-1 for A. oryzae MTCC 1846, T. viride NRRL 1186 and A. niger MTCC 1842, respectively. All the three microorganisms showed lowest specific growth rate on cellulose 0.119, 0.117, 0.114 h-1 for A. oryzae MTCC 1846, T. viride NRRL 1186 and A. niger MTCC 1842, respectively. The major constituent of dried fungi is crude protein, which contributes to 43% in A. oryzae MTCC 1846, 44% in T. viride NRRL 1186 and 39.2% in A. niger MTCC 1842 on dry basis. Among the three fungi A. oryzae MTCC 1846 shows minimum content of nucleic acids (5.3%) while A. niger MTCC 1842 and T. viride NRRL 1186 showed (6.1%) and (7.2%), respectively. © 2009 The Berkeley Electronic Press. All rights reserved.

Item Type: Article
Uncontrolled Keywords: Biocatalyst, Centrifugation, De-oiled rice bran, Enzyme, Fermentation, Single cell protein
Subjects: ?? QR1-74.5 ??
Divisions: SCHOOL > School of Engineering and Information Technology
Depositing User: Unnamed user with email storage.bpmlib@ums.edu.my
Date Deposited: 16 Mar 2011 09:15
Last Modified: 19 Oct 2017 06:58
URI: http://eprints.ums.edu.my/id/eprint/1554

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