论文信息 - Protein enrichment of cassava by solid substrate fermentation using molds isolated from traditional foods

Protein enrichment of cassava by solid substrate fermentation using molds isolated from traditional foods

Molds isolated from traditional foods were tested to upgrade the protein content of cassava (Manihot esculenta) by solid state fermentation. Initially 24 molds were screened by liquid cultivation to select those which produced high protein levels with good conversion rates. Then protein enrichment of cassava from 18 selected strains by solid substrate fermentation upgraded final protein contents of fermented products between 10 to 16.5%. Essentially, Aspergillus sp. strains gave the best results under the standard conditions studied.

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