Protein enrichment of cactus pear (Opuntia ficus - indica Mill) using Saccharomyces cerevisiae in solid-state fermentation

Araújo, Lúcia de Fátima; Medeiros, Ariosvaldo Nunes de; Neto, Américo Perazzo; Oliveira, Líbia de Sousa Conrado; Silva, Flávio Luiz Honorato da

doi:10.1590/s1516-89132005000400020

Cited by 25 publications

(19 citation statements)

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“…The shorter fermentation time used by these authors with a gain of protein content similar to that observed in this study can be, amongst other factors, assigned to the greater amount of Cactaceae and inoculum used in the fermentation process. In other studies, the fermentation of cactus pear using fungi allowed for increasing protein content at levels similar to those observed in sorghum (10 %) and grain corn (9 %), which are widely used as animal feed (ARAÚJO et al, 2005;ARAÚJO et al, 2008).…”

Section: Resultsmentioning

confidence: 57%

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Effect of Solid State Fermentation on Nutritional Content and Evaluation of Degradability in Cactus Pear

Santos¹,

Diniz²,

Brito³

et al. 2015

Rev. Caatinga

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-The process of protein enrichment of cactus pear (Nopalea cochenillifera (L.) Salm Dyck) by solid state fermentation with the use of Aspergillus niger and Rhyzopus sp. was studied for improving the nutritional value of this cactus species for use as animal feed. The experiments were conducted in the Agroindustrial Waste Laboratory of State University of Southwest Bahia (Brazil). To this end, we have evaluated the effects of biotransformation on the levels of protein, cellulose, hemicellulose, and lignin, as well as the potential degradability. Bioconversion was carried out using cactus pear as the only substrate, without supplementation with nitrogen, mineral and vitamin sources. The fermentation with Aspergillus niger promoted a 78% increase in/of protein content and reductions of cellulose, hemicellulose, and lignin of 40%, 36%, and 28%, respectively. Degradability, in turn, was observed to have increased by 66 % after 240 h. On the other hand, the fermentation with Rhyzopus sp. was less efficient, with a 69% increase in protein content, and reductions in cellulose, hemicellulose, and lignin contents of 30%, 28%, and 18%. In turn, degradability was seen to have increased by 51%. The fermentation of cactus pear by Aspergillus niger and Rhyzopus sp. exhibited the protein enrichment and increased protein degradability of this Cactaceae. Moreover, this is the most ever efficient micro-organism used in bioconversion. Based on the results, bioconversion of cactus is an excellent alternative to ruminant feeding in arid or semi-arid land. . O efeito da fermentação em estado sólido sobre a palma forrageira foi avaliado comparando os teores de proteína, celulose, hemicelulose e lignina, além da degradabilidade potencial, com os valores in natura. A bioconversão foi realizada utilizando como único substrato a palma forrageira e água, sem a suplementação de fontes alternativas de nitrogênio, minerais ou vitaminas. O fungo Aspergillus niger elevou os teores proteicos em aproximadamente 78% e promoveu a redução nos teores de celulose, hemicelulose e lignina em aproximadamente 40%, 36% e 28%, respectivamente. Por sua vez essa biotransformação elevou a degradabilidade potencial em 66% após 240 h. Enquanto que o fungo Rhyzopus sp. demonstrou ser menos eficiência no enriquecimento proteico, com um aumento de aproximadamente 69 %, e a redução no teores de celulose, hemicelulose e lignina de 30%, 28% e 18%. Ainda para este fungo a degradabilidade potencial teve uma elevação de aproximadamente 51%. Portanto a fermentação da palma forrageira com auxílio dos fungos filamentosos Aspergillus niger e Rhyzopus sp. promoveram um enriquecimento nos teores proteicos desta cactacea além de elevar a sua degradabilidade potencial. Com base nesses resultados, a bioconversão da palma forrageira empregando o método de fermentação em estado sólido pode ser uma excelente alternativa na alimentação de ruminantes em terras áridas ou semiáridas.

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Section: Resultsmentioning

confidence: 57%

“…Thus, the bioconversion of forage palm is an alternative to aggregate value, increase livestock production and relieve the supply chain, considering the frequent price increasing of industrial concentrates used in animal dietary supplementation (ARAÚJO et al, 2005;ARAÚJO et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Effect of Solid State Fermentation on Nutritional Content and Evaluation of Degradability in Cactus Pear

Santos¹,

Diniz²,

Brito³

et al. 2015

Rev. Caatinga

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“…As leveduras, presentes na nutrição humana e animal, destacam-se entre os organismos processadores de proteínas, pela alta eficiência na conversão, sendo reconhecidas como fonte protéica e reserva natural de vitaminas do complexo B, com valor nutritivo, em termos de digestibilidade e valor biológico, em torno de 87%, relativamente alto quando comparados ao valor biológico do ovo de galinha, na ordem de 96% (Peppler,1970 (Holanda et al, 1998;Vilas Boas e Espósito, 2000;Campos et al, 2005, Araújo et al, 2005Correia et al, 2007;Pimentel et al, 2007).…”

Section: Introductionunclassified

Enriquecimento protéico da palma forrageira com Saccharomyces cerevisiae para alimentação de ruminantes

Araujo

Silva

Brito

et al. 2008

Arq. Bras. Med. Vet. Zootec.

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RESUMOAvaliou-se o processo de enriquecimento protéico da palma forrageira (Opuntia ficus-indica Mill) com levedura Sacharomyces cerevisiae em cultivo semi-sólido, visando melhorar o valor nutritivo da palma para ser utilizada na alimentação de ruminantes. A levedura foi utilizada nas concentrações de 1, 2 e 3% em base úmida no substrato formado pela palma forrageira, incubada em biorreatores durante 6, 12, 24 e 36 horas de fermentação. O delineamento experimental foi inteiramente ao acaso, em arranjo de parcelas subdivididas com quatro repetições. O conteúdo de proteína bruta quando se utilizou concentração de 3% de inóculo, no período de seis horas, aumentou de 4,4% na forma in natura para 10,4% após o processamento. Os teores protéicos na concentração de 1% do inóculo foram de 6,1, 8,1, 8,1 e 9,2%; na concentração de 2%, 9,6, 9,7, 9,8 e 9,8% e na concentração de 3%, 10,4, 10,4 7,9 e 7,9%, nos períodos de 6, 12, 24 e 36 horas de fermentação, respectivamente. Uma fonte alternativa para arraçoamento de ruminantes, pode ser obtida pela bioconversão da palma forrageira.Palavras-chave: palma forrageira, Opuntia ficus-indica Mill, cultivo semi-sólido, proteína bruta 6, 12, 24, and 36 hours were 6.1, 8.1, 8.1, and 9.2%, respectively. These values were 9.6, 9.7, 9.8, and 9.8% for 2% of the inoculum, and 10.4, 10.4, 7.9, and 7.9% A vegetação predominante é a caatinga hiperxerófila, que se apresenta normalmente ABSTRACT

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“…This results in the periodic use of commercial protein sources as supplements in feeds. Due the recurrent price rise of the commercial protein supplements used in feeding the animals, supplementation is becoming a noneconomical activity for the breeders (Araujo et al, 2005). Therefore, the substitution of single cell protein (SCP) for the commercial protein supplements, namely the fishmeal and soybean meal, has attracted considerable interest in the dairy and poultry industries (Chanda and Chakrabrati, 1996;Rajoka, 2005).…”

Section: Introductionmentioning

confidence: 99%

Single Cell Protein: A Probable Tool to Fight against Food Scarcity

Malav¹,

Dube²

2017

ijgsr

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Food scarcity is a global problem and is increasing day by day due to population explosion, rapid industrialization, increasing demand of natural resources and pollution. The scientists are trying to solve this problem by increasing agriculture productivity as well as harvesting animal resources. Now, this is also reached to a level of saturation so new tools and technology are needed to be explored to solve food problem. In the present paper, SCP production from different sources using many microorganisms specially oil seeds cakes and Soya waste, as a substrate for single cell culture and protein production in laboratory and as a pilot project has been discussed in the present paper.

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Protein enrichment of cactus pear (Opuntia ficus - indica Mill) using Saccharomyces cerevisiae in solid-state fermentation

Abstract: ABSTRACT

Cited by 25 publications

References 1 publication

Effect of Solid State Fermentation on Nutritional Content and Evaluation of Degradability in Cactus Pear

Effect of Solid State Fermentation on Nutritional Content and Evaluation of Degradability in Cactus Pear

Enriquecimento protéico da palma forrageira com Saccharomyces cerevisiae para alimentação de ruminantes

Single Cell Protein: A Probable Tool to Fight against Food Scarcity

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