Protein enrichment of apple pomace by co-culture of cellulolytic moulds and yeasts

Bhalla, Tek Chand; Joshi, Madhavi

doi:10.1007/bf00357577

Cited by 66 publications

(34 citation statements)

References 4 publications

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“…However, the lower level of fermentable sugars limits protein enrichment of the pomace by yeasts; a major portion of the pomace comprises lignocelluloses. The co-culture of Candida utilis and Aspergillus niger increased the protein content of dried and pectin-extracted apple pomace to 20% and 17%, respectively, under SSF conditions [5]. The combination of fermented apple pomace with standard feed in the ratio of 1:1 was found to be acceptable during animal experiment with rat model [6].…”

Section: Introductionmentioning

confidence: 87%

“…Earlier, it was reported that co-culture of Candida utilis and Aspergillus niger increased the protein content of dried and pectin-extracted apple pomace to 20% and 17%, respectively, under SSF conditions [5]. In solid state fermentation, the microorganisms hydrolyze the cellulose or hemicellulose component of the pomace by secreting extracellular enzymes (cellulases and xylanases) and then use the released sugar as carbon source for growth.…”

Section: Proximate Composition In the Control And Experimental Diet Wmentioning

confidence: 99%

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Fermented Apple Pomace as a Feed Additive to Enhance Growth Performance of Growing Pigs and Its Effects on Emissions

et al. 2015

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Apple pomace is a by-product from the apple processing industry and can be used for the production of many value-added compounds such as enzymes, proteins, and nutraceuticals, among others. An investigation was carried out to study the improvement in the protein content in apple pomace by solid-state fermentation using the fungus Phanerochaete chrysosporium by tray fermentation method. The effect of this protein in terms of how it enriched apple pomace as animal feed for pigs has also been studied. There was a 36% increase in protein content in the experimental diet with 5% w/w fermented apple pomace. The efficiency of conversion of ingested food was increased from 43.5 ± 2.5 to 83.1 ± 4.4 in the control group and the efficiency of conversion of feed increased from 55.4 ± 4.5 to 92.1 ± 3.6 in the experimental group during the animal feed experiment. Similarly, the effect of a protein enriched diet on odor emission and greenhouse gas emission has also been studied. The results demonstrated that the protein enrichment of apple pomace OPEN ACCESSAgriculture 2015, 5 314 by solid state cultivation of the fungus P. chrysosporium makes it possible to use it as a dietary supplement for pigs.

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Section: Introductionmentioning

confidence: 87%

Section: Proximate Composition In the Control And Experimental Diet Wmentioning

confidence: 99%

Fermented Apple Pomace as a Feed Additive to Enhance Growth Performance of Growing Pigs and Its Effects on Emissions

et al. 2015

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“…The authors observed that supplementation of the solid residue with urea and ammonium nitrate increased the bioconversion, the protein level being increased from 2.87% to 6.3% (w/w) with rice straw and from 3.1% to 7.5% (w/w) with wheat straw. Bhalla and Joshi [27] employed the fungi Thrichoderma viride and A. niger and the yeasts S. cerevisiae and Candida utilis combined for the protein enrichment of apple pomace in solid-state cultivation and submerged cultivation, with the yeasts using the sugars released by enzymatic action. Culture on a solid medium presented a 200% increase in the protein enrichment when the combination of C. utilis and A. niger was used.…”

Section: Effect Of the Nitrogen Sourcementioning

confidence: 99%

“…Many researchers, looking for added-value products, have proposed the use of apple pomace for the production of enzymes [15,21,24,25], organic acids [26], protein-enriched feeds [16,23,27,28], edible mushrooms [29,30], ethanol [31][32][33], aroma compounds [34][35][36], natural antioxidants [37,38], edible fibers [33,38,39], among many others.…”

Section: Introductionmentioning

confidence: 99%

Protein Enrichment of Apple Pomace and Use in Feed for Nile Tilapia

Vendruscolo

Ribeiro

Espósito

et al. 2008

Appl Biochem Biotechnol

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The purpose of this paper is to investigate the protein enrichment of apple pomace by Gongronella butleri through solid-state cultivation and addition of this material as feed for tilapia fry (Oreochromis niloticus). Factorial experimental design was used for the assessment of culture conditions to determine the effects of the source of nitrogen, initial moisture, and granulometry on the protein enrichment of apple pomace. During culture, the consumption of reducing sugars and the production of soluble protein were determined. The best conditions obtained were with urea (5% w/w), initial moisture of 70% and granulometry in the range from 0.85 to 1.70 mm, producing 19.63% of soluble protein. The fry submitted to the diet containing treated apple pomace presented an increase of 44% in body mass, demonstrating that apple pomace biotransformed may represent an excellent food supplement.

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“…Recent research efforts have been directed toward nutritional improvement of the pomace using micro-organism. Protein content of apple pomace was increased from 6 -20% by fermentation using co-culture of cellulolytic mould (Aspergillus niger and Candida utilis) and used as cattle feed 9 . Increase in protein content of cereal pomace from 3.68 -15.75% over 5-day fermentation with Candida tropicalis has been reported 5 .…”

Section: Introductionmentioning

confidence: 99%

Comparative studies on the effect of organic and inorganic nitrogen supplementation of millet and sorghum pomace on the production of three industrial enzymes by <I>Aspergillus niger</I> SL.1

Abu

Ado

2005

Biokemistri

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Effect of nitrogen source and supplementation of millet and sorghum pomace on the production of cellulase, amylase and laccase by Aspergillus niger SL.1 was investigated using a submerged culture fermentation. The nitrogen sources (ammonium sulphate, yeast extract groundnut cake and neem seed cake) were supplemented at 5 -20% level in the pomace medium and fermentation was carried out for 72 hours. Supplementation of both millet and sorghum pomace with 10 -20% groundnut cake and also 5 -20% neem seed cake in sorghum pomace media significantly (P<0.05) recorded higher level of cellulase production than the control. Amylase production significantly (P<0.05) decreased with increase in the level of supplementation of the pomace with ammonium sulphate and yeast extract. The pomace media containing 10 -20% supplementation with groundnut cake recorded higher (P<0.05) amylase activity than the control. Sorghum pomace media significantly (P<0.05) induced higher laccase production than that of millet pomace. However, supplementation of millet pomace with ammonium sulphate and groundnut cake significantly (P<0.05) recorded higher laccase production than the control. The study revealed that nitrogen supplementation of the pomace is important and enhanced the production of the three industrial enzymes.

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Protein enrichment of apple pomace by co-culture of cellulolytic moulds and yeasts

Cited by 66 publications

References 4 publications

Fermented Apple Pomace as a Feed Additive to Enhance Growth Performance of Growing Pigs and Its Effects on Emissions

Fermented Apple Pomace as a Feed Additive to Enhance Growth Performance of Growing Pigs and Its Effects on Emissions

Protein Enrichment of Apple Pomace and Use in Feed for Nile Tilapia

Comparative studies on the effect of organic and inorganic nitrogen supplementation of millet and sorghum pomace on the production of three industrial enzymes by <I>Aspergillus niger</I> SL.1

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