Protein Enrichment of Cassava by Solid Substrate Fermentation Using Molds Isolated from Traditional Foods

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概要

• 論文の詳細を見る

• Molds isolated from traditional foods were tested to upgrade the protein content of cassava (Manihot esculenta) by solid state fermentation. Initially 24 molds were screened by liquid cultivation to select those which produced high protein levels with good conversion rates. Then protein enrichment of cassava from 18 selected strains by solid substrate fermentation upgraded final protein contents of fermented products between 10 to 16.5%. Essentially, Aspergillus sp. strains gave the best results under the standard conditions studied.

• 公益社団法人日本生物工学会の論文
• 1985-08-25

著者

• Raimbault M

  Univ. Autonoma Metropolitana Mexico D.f. Mex

• RAIMBAULT MAURICE

  Universidad Autonoma Metropolitana, Departmento de Biotecnologia

• REVAH SERGIO

  Departmento de Ingenieria de Procesos

• PINA FLORA

  Universidad Autonoma Metropolitana, Departmento de Biotecnologia

• VILLALOBOS PATRICIA

  Universidad Autonoma Metropolitana, Departmento de Biotecnologia

• Pina Flora

  Universidad Autonoma Metropolitana Departmento De Biotecnologia

• Villalobos Patricia

  Universidad Autonoma Metropolitana Departmento De Biotecnologia

• Raimbault Maurice

  Universidad Autonoma Metropolitana Departamento De Biotecnologia

関連論文

• Protein Enrichment of Cassava by Solid Substrate Fermentation Using Molds Isolated from Traditional Foods
• Solid-State Culture of Aspergillus niger on Support

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