Lau, Sharon Yu Ling and Mardani Abdul Halim and Elaine Remi Anak Douglas Telajan and Wong, Clemente Michael Vui Ling (2022) Emericella nidulans (4DP5), Cladosporium herbarum (7DF12) and Bacillus subtilis improve the nutritional value of palm kernel cake (PKC) through solid-state fermentation (SSF). Malaysian Journal of Microbiology, 18 (4). pp. 455-462. ISSN 1823-8262
![[img]](https://eprints.ums.edu.my/style/images/fileicons/text.png) |
Text
FULL TEXT.pdf Restricted to Registered users only Download (343kB) | Request a copy |
Abstract
Palm kernel cake (PKC) is a high-protein, high-energy food that is widely utilized in the animal feed business. However, the high fibre and limited amino acid content of untreated PKC were the main issues for it to be used as animal feed, particularly in non-ruminants. To improve the quality of PKC, this study combined the use of solid-state fermentation (SSF) and consortia of fungi and bacteria to treat the PKC. Methodology and results: Two fungi, Emericella nidulans (4DP5) and Cladosporium herbarum (7DF12) and three strains of bacteria, Bacillus subtilis, which were active mannanase producers, were used in different combinations to reduce the hemicellulose content and improve the crude protein content of PKC in a lab-scale solid-state fermentation. PKC inoculated separately with five types of mixed culture treatments were allowed to ferment. The fermentation conditions were 20% inoculum (w/v), 85-92% humidity, pH 7.0 and PKC particle size 0.8 mm. PKC treatments with two fungi, E. nidulans (4DP5) and C. herbarum (7DF12), as well as a fungus-bacterium combination, E. nidulans (4DP5) and B. subtilis, outperformed the other three treatments. The crude protein levels were increased by 3.34% and 1.86%, respectively, due to these treatments. Furthermore, the level of aflatoxins produced increased marginally but remained within the permissible limits. Conclusion, significance and impact of study: The treated PKC has more sugar and crude protein and less than 20 parts per billion (ppb) of aflatoxin, making it appropriate for animal consumption. The SSF technique of combining fungi and Bacilli enhanced the nutritional and market value of PKC substantially, which can be upscaled.
| Item Type: | Article |
|---|---|
| Keyword: | Palm kernel cake, Fungi, Bacillus, Solid-state fermentation |
| Subjects: | S Agriculture > SF Animal culture > SF1-1100 Animal culture > SF94.5-99 Feeds and feeding. Animal nutrition T Technology > TP Chemical technology > TP1-1185 Chemical technology > TP200-248 Chemicals: Manufacture, use, etc. |
| Department: | INSTITUTE > Biotechnology Research Institute (BRI) |
| Depositing User: | SITI AZIZAH BINTI IDRIS - |
| Date Deposited: | 09 Jul 2025 16:03 |
| Last Modified: | 09 Jul 2025 16:03 |
| URI: | https://eprints.ums.edu.my/id/eprint/44377 |
Actions (login required)
 |
View Item |