2008
DOI: 10.1590/s0102-09352008000200019
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Enriquecimento protéico da palma forrageira com Saccharomyces cerevisiae para alimentação de ruminantes

Abstract: 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 parce… Show more

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Cited by 12 publications
(8 citation statements)
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“…The decreased amount of protein observed after 192 h of fermentation in cactus pear can be assigned to a probable volatilization of the nitrogen and ammonia production, as reported by Araújo et al (2008).…”
Section: Resultssupporting
confidence: 65%
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“…The decreased amount of protein observed after 192 h of fermentation in cactus pear can be assigned to a probable volatilization of the nitrogen and ammonia production, as reported by Araújo et al (2008).…”
Section: Resultssupporting
confidence: 65%
“…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: 60%
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“…Bradbury (2006) and Cumbana et al (2007) reported that the total cyanide content in cassava flour was reduced to three or six folds when soaking in water in an open vessel for 5 hours at (30 o C). The process of protein enrichment of animal feed using the microorganisms in a semisolid culture to improve the nutritional value of the forage palm for ruminants feeding has been evaluated (Araujo et al, 2008;Vendruscolo et al, 2009). Fermentation of cassava peels by pure culture of S. cerevisiae could increase its protein content from (2.4%) in nonfermented cassava to (14.1%) in fermented products (Antai & Mbongo, 1994).…”
Section: Introductionmentioning
confidence: 99%
“…As leveduras são um dos grupos de microrganismos probióticos com potencial para a inclusão em rações para organismos aquáticos. Esses organismos são fontes de vitaminas do complexo B, minerais como o fósforo, potássio, cálcio, magnésio, selênio e zinco ricos em fatores de crescimento que são estimulantes de bactérias benéficas e antibióticos naturais (Pardo-Gamboa et al, 2011), além disso, as leveduras são capazes de se desenvolver e utilizar como substrato para seu metabolismo os polissacarídeos abundantes na palma forrageira (Araújo et al, 2008).…”
Section: Introductionunclassified