Protein enrichment of umbu-cajá residue using semisolid fermentation
The objective of this study was to study the protein enrichment process of the umbu-cajá bagasse with the use of Saccharomyces cerevisiae yeast by means of semi-solid fermentation. The residue was from a pulp mill located in the Pombal municipality, Paraíba state. The fermentation was carried out in...
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| Outros Autores: | , , , |
| Formato: | article |
| Idioma: | por |
| Publicado em: |
2017
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| Assuntos: | |
| Texto completo: | https://doi.org/10.18378/rvads.v12i5.5572 |
| País: | Brasil |
| Oai: | oai:ojs.gvaa.com.br:article/5572 |
| Resumo: | The objective of this study was to study the protein enrichment process of the umbu-cajá bagasse with the use of Saccharomyces cerevisiae yeast by means of semi-solid fermentation. The residue was from a pulp mill located in the Pombal municipality, Paraíba state. The fermentation was carried out in bioreactors of trays placed in an air circulation oven at 37 °C for 72 hours. The highest crude protein content in the residues was 5.5% at 48 hours of fermentation. The use of yeast (Saccharomyces cerevisiae) in the semi-solid fermentation of the ubu-cajá residue makes it possible to obtain a protein concentrate, which can later be used as an alternative source of high protein potential in animal ration. |
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