Cassava starch fermentation pattern of Rhizopus oligosporus

Sukara E. and Doelle H.W. (1988) Cassava starch fermentation pattern of Rhizopus oligosporus. MIRCEN Journal of Applied Microbiology and Biotechnology, 4 4: 463-471. doi:10.1007/BF00940173

Author Sukara E.
Doelle H.W.
Title Cassava starch fermentation pattern of Rhizopus oligosporus
Journal name MIRCEN Journal of Applied Microbiology and Biotechnology   Check publisher's open access policy
ISSN 0265-0762
Publication date 1988-01-01
Sub-type Article (original research)
DOI 10.1007/BF00940173
Open Access Status Not yet assessed
Volume 4
Issue 4
Start page 463
End page 471
Total pages 9
Publisher Kluwer Academic Publishers
Subject 2404 Microbiology
2402 Applied Microbiology and Biotechnology
1305 Biotechnology
1303 Specialist Studies in Education
1110 Nursing
1106 Human Movement and Sports Science
Abstract Rhizopus oligosporus UQM 145F was grown on cassava starch medium without a preliminary treatment of starch. The fermentation pattern of R. oligosporus is shown to be influenced significantly by the medium composition, pH of the growth culture and the size of the spore inoculum. By varying the carbon, nitrogen and mineral salt concentrations, it was found that either glucose accumulated due to excess hydrolysis of starch or single cell protein production became dominant. In the case of the carbon source, increases in the concentration of starch led to higher biomass values, but lower rates of protein production. These observations led to a new formulated medium, resulting in an 82.9% cassava starch utilization and a true protein yield of 5.32 g/100 g initial substrate. The response of R. oligosporus to inorganic compounds such as (NH4)2SO4, urea, NaCl and MgSO4 indicates an interesting fermentation control system.
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status Unknown

Document type: Journal Article
Sub-type: Article (original research)
Collection: Scopus Import - Archived
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Created: Tue, 14 Jun 2016, 10:42:35 EST by System User