BREEDING AND GROWTH OF RHIZOPUS IN RAW CASSAVA BY SOLID-STATE FERMENTATION

被引：9
|
作者：
SOCCOL, CR
MARIN, B
RAIMBAULT, M
LEBEAULT, JM
机构：
[1] ORSTOM,BIOTECHNOL PHYSIOL & METAB CELLULAIRES LAB,F-34032 MONTPELLIER 1,FRANCE
[2] FED UNIV PARANA,DEPT ENGN QUIM,PROC BIOTECHNOL LAB,BR-81531970 CURITIBA,PARANA,BRAZIL
[3] UNIV TECHNOL COMPIEGNE,CTR RECH ROYALLIEU,DIV PROC BIOTECHNOL,F-60206 COMPIEGNE,FRANCE
来源：
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY | 1994年 / 41卷 / 03期
关键词：
D O I：
暂无
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
Nineteen Rhizopus strains were selected and tested for their growth capacity on raw cassava starch and their ability to produce amylase when grown on solid-state fermentations. Only three strains grew significantly on this natural substrate. Glucoamylase production was higher on raw cassava than on cooked cassava. After 48 h of fermentation, the protein content of cassava was increased from 1.75% to 11.3%. The byproducts of fermentation were fumaric acid, lactic acid and ethanol.
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页码：330 / 336
页数：7
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