Protein enrichment of umbu-cajá residue using semisolid fermentation

• Autor(a) principal: Silva, Jéssica Leite da
• Data de Publicação: 2017
• Outros Autores: Silva, Osvaldo Soares da, Alves, Fernanda Maslova Soares, Vieira, Neidemarques Casimiro, Nascimento, Ana Marinho do
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista Verde de Agroecologia e Desenvolvimento Sustentavel
• Texto Completo: https://www.gvaa.com.br/revista/index.php/RVADS/article/view/5572
• topic: Protein; Saccharomyces cerevisiae; Use.; Proteína; Saccharomyces cerevisia; Aproveitamento.

The objective of this study was to study the protein enrichment process of the umbu-cajá bagasse with the use of Saccharomyces cerevisiae yeast by means of semi-solid fermentation. The residue was from a pulp mill located in the Pombal municipality, Paraíba state. The fermentation was carried out in bioreactors of trays placed in an air circulation oven at 37 °C for 72 hours. The highest crude protein content in the residues was 5.5% at 48 hours of fermentation. The use of yeast (Saccharomyces cerevisiae) in the semi-solid fermentation of the ubu-cajá residue makes it possible to obtain a protein concentrate, which can later be used as an alternative source of high protein potential in animal ration.