Studies on production of single cell protein by Aspergillus niger in solid state fermentation of rice bran

Anupama, .; Ravindra, Pogaku

doi:10.1590/s1516-89132001000100011

Cited by 37 publications

(16 citation statements)

References 7 publications

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“…over the years efforts have been made to use agricultural residues for production of microbial biomass. there have been several studies about production of microbial biomass from industrial and agricultural wastes such as yeast biomass from rice straw, rice bran (3,17,19) hydrolysate salad oil manufacturing wastewater (20), pineapple cannery effluent (15), cabbage (5), ram horn hydrolysate (12).…”

Section: Introductionmentioning

confidence: 99%

Production ofCandidaBiomass from Hydrolysed Agricultural Biowaste

Dimova

Iovkova

Brinkova

et al. 2010

Biotechnology & Biotechnological Equipment

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Section: Introductionmentioning

confidence: 99%

Production ofCandidaBiomass from Hydrolysed Agricultural Biowaste

Dimova

Iovkova

Brinkova

et al. 2010

Biotechnology & Biotechnological Equipment

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“…The increase in total protein content of fermented broken rice during period of cultivation resulted from the increase of fungus biomass. Moraes (1999); Anupama and Ravindra (2000) and Laufenberg et al (2003) demonstrated that some fungal species were able to increase the protein level in agroindustries wastes. Cristina and Eliana (2009) observed an increase in the protein content during the fermentation.…”

Section: Yield Profile Of Food Bio-colours After Optimized Conditionsmentioning

confidence: 99%

An investigation on fermentative changes during the production of food bio-colours through solid state fermentation of broken rice by Monascus purpureus (MTCC 410)

Mhalaskar

Thorat

Deshmukh

2017

AJDFR

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An attractive and stable colour is important in the marketability of foods and beverages. The utilization of broken rice as a by-product from agricultural farm can be of immense importance to convert relatively high-energy by-products into more useful and highly nutritious end product by use of microorganisms. In this respect the present investigation was aimed to address the fermentative changes in broken rice as a substrate during the production of food bio-colours through solid state fermentation by using Monascus purpureus (MTCC 410). The 7 days of SSF process was accompanied with the increase in the levels of protein, crude fat, crude fiber and ash content by values of 8.98% to 14.14%, 1.50% to 2.07%, 0.70% to 6.61% and 2.70% to 3.69% respectively while decrease in the level of carbohydrate by values of 74.32% to 27.71%, with lowering pH from 6.6 to 5.5. Present findings concluded that broken rice possesses good potentials for the bioconversion of the high energy organic materials into more useful and highly nutritious food bio-colours by Monascus purpureus (MTCC 410).

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“…Solid-state fermentation (SSF) involves the growth of microorganisms on predominantly insoluble substrates, with low moisture content (no free liquid) [11]. SSF is a low energy technique that has played vital role in the use of microorganisms to produce beneficial and commercially viable products.…”

Section: Introductionmentioning

confidence: 99%