Improvement of protein content of palm kernel cake and meal by newly isolated Rhizopus oryzae EPKi
2011
Mohd Firdaus Othman | Mohd Sahaid Khalil | Miskandar Mat Sahri
Palm kernel cake is produced in abundance throughout the year and was not applied onto monogastric animals due to its high fiber and moderate protein contents. In this work, palm kernel cake (PKC) and palm kernel meal (PKM) were undergoing solid state fermentation process in order to increase its protein content. Solid state fermentation of palm kernel cake and meal respectively by newly isolated Rhizopus oryzae EPKi produced a fermented product with significant protein content improvement from 16.27% to 23.06% for fermented PKC and 21.11 % to 22.57% for fermented PKM. The fungus was identified using nucleotide sequence 18S rRNA and an alignment had been made with a reference sequences in GenBank databases from NCBI. The effect of the fungal culturing on oil content was also evaluated.
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