Fungal submerged fermentation on Jatropha curcas seed cake for its detoxification and production of plant growth promoter
2011
Padachamai Sawang-arom(King Mongkut's University of Technology Thonburi, Bangkok (Thailand). Faculty of science. Department of Microbiology) E-mail:[email protected] | Worapot Suntornsuk(King Mongkut's University of Technology Thonburi, Bangkok (Thailand). Faculty of science. Department of Microbiology)
Jatropha curcas seed cake is a by-product generated from the biodiesel production ofJ. curcas.It has high protein approximately 50-60 percent and could be used as aplant growth promoter. However, it contains toxic compounds, phorbol esters, and anti-nutritional factors such as trypsin inhibitor, phytic acid, lectin and saponin. Therefore, its applications are still limited. The objective of this study was to detoxify the toxins and anti-nutritional factorsin Jatropha curcas seed cakeby fungal fermentation using submerged techniqueand to studyplant growth promotion by fermented liquid from the seed cake. Four fungal strains, Aspergillus niger, Aspergillus oryzae, Rhizopusoryzae and Rhizopus oligosporus, were tested in the study. Results showed a level of phorbol esters in the seed cake was significantly reducedapproximately 60-70 percent by R. oligosporusand A. oryzae. Phytic acid was markedly lowered around 50 percent by A. niger.Lectin was totally degradedby A. oryzae. Trypsin inhibitor was drastically decreased by all strains especially R. oligosporus. However, saponin content remained unchanged after fungal fermentation by all strains. In addition, the mosteffectiveplant growth promotion was observed by fermented liquid of the seed cake by R. oligosporus
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