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Cooked and raw cassava fermentation by fungi isolated from traditional fermented foods

Cooked and raw cassava fermentation by fungi isolated from traditional fermented foods

ASEAN Food Journal 6(2): 64-68

Twenty-six fungi isolated from tape ragi or pure cultures from a variety of sources (e.g. tempe) were investigated for their ability to convert carbohydrate into protein in submerged fermentation using cooked cassava flour as carbon source, and 6 of these isolates were tested on raw cassava flour. Aspergillus usamii TISTR 3140 had the highest mycelial protein content (40.5% dwb) and produced 3.3 and 2.3 g/L protein in both cooked and raw starch fermentation when ammonium sulphate was used as a sole nitrogen source. Rhizopus spp. produced much lower protein content in biomass than did Aspergillus spp. under the same conditions (0.2-1.9 vs 1.1 -3.7 g protein/L) due to the less suitable medium. Aspergillus spp. were potential organisms for the protein enrichment of cassava for animal feed based on their mycelial protein content/L, protein yield and carbohydrate conversion.

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