Enhancement of protein content of rice bran by fermentation Год выпуска: 2012Автор: Wajeeha Zafar,Komal Aftab and Fakhar-un-nisa YunusИздательство: LAP Lambert Academic PublishingСтраниц: 100ISBN: 9783659107894Описание For the production of SCP the rice bran was mixed with inoculation medium of R. oligosporus, C. utilis and growth medium. Proximate analysis of fermented rice bran was done to evaluate the nutritive value of rice bran. And the percentage of moisture, ash, protein, fat and fiber was measured in both fermented and unfermented rice bran and then were compared. During this research work many optimum conditions were determined which improved the single cell protein production e.g. incubation temperature and moisture level. Maximum crude protein was obtained when the inoculums size 15% (v/w), inoculums age 48h was used. Fermentation period of 60 hours, incubation temperature of 30°C and moisture level of 500 ml in growth medium was found to give maximum protein yield and viable count of yeast and mold.
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Влад, 08.12 Юля, спасибо за файлы. Я посмотрел, осталось сделать совсем чуть-чуть. В следующий раз я обращусь к вам раньше начала зачетной недели )). Спасибо!
