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- Title
Enriquecimento proteico de resíduo de umbu-cajá empregando fermentação semissólida.
- Authors
Leite da Silva, Jéssica; Soares da Silva, Osvaldo; Soares Alves, Fernanda Maslova; Casimiro Vieira, Neidemarques; Marinho do Nascimento, Ana
- Abstract
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.
- Publication
Revista Verde de Agroecologia e Desenvolvimento Sustentável, 2017, Vol 12, p854
- ISSN
1981-8203
- Publication type
Article
- DOI
10.18378/rvads.v12i5.5572