Lysine, Methionine, and Tryptophan Content of Microorganisms

Rhodes, R. A.; Hall, H. H.; Anderson, Ronald D.; Nelson, George E.; Shekleton, Margaret C.; Jackson, Richard W.

doi:10.1128/aem.8.3.179-182.1960

Cited by 19 publications

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“…The essential amino acid content of the fungal protein is similar to soybean meal and has a relatively low methionine content (figure 1). Most yeasts (Nelson et al, 1960) and fungi (Rhodes et al, 1961) are deficient in the sulfur-containing amino acids. Studies with growing pigs using hydrocarbon-grown yeast indicated that with methionine supplementation the yeast protein produced results similar to that of high-quality fish meal-cereal based diets (Barber et al, 1971).…”

Section: Resultsmentioning

confidence: 99%

Fungal Protein Produced on Cassava for Growing Rats and Pigs

Santos

Gomez

1983

Journal of Animal Science

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This research is a nutritional assessment of a fungal (Aspergillus fumigatus 1-21A) single-cell protein (SCP) that was fed to rats and pigs. The sun-dried biomass resulted from fermentation of either fresh roots or cassava meal substrates and had the following percentage composition: crude protein (N x 6.25), 34.3; ether extract, 3.1; crude fiber, 20.0 ash, 4.3; N-free extract, 27.9; Ca, .20 and P, .79. The gross energy was 4,260 cal/g. An initial biological evaluation based on protein efficiency ratio (PER) and net protein ratio (NPR) methods was conducted using 70 growing rats. Growth responses in rats fed the dried product were similar to those produced by the casein control, provided the biomass was supplemented with DL-methionine. During the growing-finishing period (15.8 to 95.0 kg), pigs were given one of the following experimental diets: 1) control, sorghum + soybean meal (SBM), 2) cassava meal (CM) + SBM + .3% DL-methionine, 3) CM + SCP and 4) CM + SCP + .3% DL-methionine. Diets were calculated to supply 16 and 13% crude protein for the growing (15.8 to 50 kg) and finishing (50 to 95 kg) periods, respectively. The pigs fed the diet based on SCP without any methionine took longer (P<.05) to reach market weight and had poorer (P<.05) feed conversion than pigs fed the other diets. Supplementation with DL-methionine improved (P<.05) the nutritive quality of the fungal protein and the results were comparable to those obtained with diets based on SBM. The use of SCP as a total substitute for SBM did not affect the normal physical condition of the animals. (

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Section: Resultsmentioning

confidence: 99%

Fungal Protein Produced on Cassava for Growing Rats and Pigs

Santos

Gomez

1983

Journal of Animal Science

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“…Lysine, methionine, and tryptophan contents of bacteria and of yeasts have been reported in previous papers of this series (Anderson et al, 1958;Nelson et al, 1960). The investigations were undertaken to examine the feasibility of using microorganisms as sources of amino acids for the supplementation of feeds.…”

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confidence: 97%

“…Our survey revealed several microorganisms that contained lysine to the extent of 10 per cent or more of their "protein" (6.25 X N): Bacillus megaterium, Micrococcus lysodeikticus, Sarcina flava, Sarcina ureae, 1961] and Staphylococcus aureus (Anderson et al, 1958); Brettanomyces schanderlii (Nelson et al, 1960), and the mold Absidia orchidis.…”

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confidence: 99%

“…This procedure contrasts to the sampling procedure used with the yeast and bacteria, where the number of genera is smaller and more species of a given genus could be investigated. i\IETHODS The culture methods were the same as those employed for the yeasts (Nelson et al, 1960) except as modifications were necessary to handle mycelial growth.…”

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confidence: 99%

“…The spores, suspended in water containing a trace of nonionic detergent, were used to inoculate a growth medium composed of commercial glucose, :33 g; yeast extract, 2.5 g; urea, 2.0 g; KH2PO4, 1.5 g; MgSO4 7H20, 0.5 g; per L. Ten milliliters of the spore suspension were added to 140 ml of the medium contained in 500-ml Erlenmeyer flasks; the flasks then were incubated on a rotary shaker (200 rpm, 214 in. stroke) for 66 hr at 28 to 29 C. Mycelia were harvested on filter paper, dried in an oven at 70 C, ground to pass a 20-mesh screen, and analyzed in the same way as were the yeast preparations (Nelson et al, 1960).…”

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confidence: 99%

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Lysine, Methionine, and Tryptophan Content of Microorganisms

Rhodes¹,

Hall²,

Anderson³

et al. 1961

Applied Microbiology

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Mixing, mass transfer, and scale‐up of polysaccharide fermentations

Margaritis

Zajic

1978

Biotech & Bioengineering

118

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SummaryMicrobial polysaccharides are rapidly emerging as a new and important source of polymeric materials. These biopolymers have novel and unique properties and already have found a wide range of applications in the food, pharmaceutical, and other industries. In view of the impending importance of polysaccharides as an industrial commodity, there is renewed interest in the area of product and process development. This paper summarizes the state-of-the-art in polysaccharide fermentations. An attempt is being made to review the following areas: rheological characteristics of polysaccharide solutions, mixing and power requirements of polysaccharides and other highly viscous nowNewtonian systems, oxygen mass transfer, and scale-up problems encountered in polysaccharide fermentations.

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Lysine, Methionine, and Tryptophan Content of Microorganisms

Cited by 19 publications

References 1 publication

Fungal Protein Produced on Cassava for Growing Rats and Pigs

Fungal Protein Produced on Cassava for Growing Rats and Pigs

Lysine, Methionine, and Tryptophan Content of Microorganisms

Mixing, mass transfer, and scale‐up of polysaccharide fermentations

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