Protein Enrichment of Olive Cake Substrate by Solid State Fermentation of Lentinus edodes
2017
Hossein Vahidi | Mahdieh Ameri Shah Reza | Farzad Kobarfard
Solid-state fermentation technique can be used for protein enrichment of the olive cake substrate (OCS). Among microorganisms, mushrooms, in particular, white-rot fungi belonging to the genus Lentinus is known for its ability to digest the lignin and also the most effective producers of lignocellulosic enzymes. Hence, the objective of this work is to evaluate the effect of Lentinus edodes on protein content of agro by-product namely, olive cake substrate. To do so, solid state fermentation was performed at 25ºC in different conditions including various nitrogen sources, inoculum size, fermentation time, and moisture content using glass bottle as bioreactor. Protein extraction was carried out at 4ºC. The results obtained show significantly increasing protein content of OCS. HIGHLIGHTS •Solid-state fermentation technique can be used for protein enrichment of the olive cake substrate (OCS). •The nutritional value of olive cake substrate (OCS) was improved upon fungal treatment. •Lentinus edodes fungi enhanced the protein content in experimental OCS.
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