Breeding and growth of Rhizopus in raw cassava by solid state fermentation |
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| Authors: | C R Soccol B Marin M Raimbault J -M Lebeault |
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| Institution: | (1) Laboratorio de Processos Biotecnologicos, Departamento de Engenharia Química da Universidade Federal do Paraná, 81531-970 Curitiba-PR, Brazil;(2) Centre ORSTOM, Laboratoire de Biotechnologie: Physiologie et Métabolisme Cellulaires, 911, Avenue Agropolis, F-34032 Montpellier Cedex 1, France;(3) Division des Procédés Biotechnologiques, Université de Technologie de Compiègne, Centre de Recherches Royallieu, BP 649, F-60206 Compiègne Cedex, France |
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| Abstract: | Nineteen Rhizopus strains were selected and tested for their growth capacity on raw cassava starch and their ability to produce amylase when grown on solid-state fermentations. Only three strains grew significantly on this natural substrate. Glucoamylase production was higher on raw cassava than on cooked cassava. After 48 h of fermentation, the protein content of cassava was increased from 1.75% to 11.3%. The byproducts of fermentation were fumaric acid, lactid acid and ethanol. |
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