Non-aseptic protein enrichment of root crops by fungi
1985
Salas, T.R. | Mabesa, R.C. | Villaralvo, J.A. (University of the Philippines at Los Banos, College, Laguna. Inst. of Food Science and Technology)
Non-aseptic conditions favorable for protein enrichment of five root crops by fungi were studied. Fungal isolates were grown in casssava, sweet potato, yam and potato powder and chips at pH 3.5 and 4.5. Fermentation was carried out at room temperature for 48 hr. and crude protein was determined. Inoculation increased protein content of root crops in powder form to as much as 37.6%. Strains of Aspergillus were highly effective in the production of protein in all root crops tested. Effect of acidity differed among the root crops and isolates studied. Selective fermentation conditions allowed maximum production of protein through non-aseptic, room temperature fermentation using fungi
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