Application of the Saccharomyces cerevisiae protein for enriching seed meal mangaba

Authors

  • L. K. C. Correia Departamento de Tecnologia de Alimentos, Universidade Federal de Sergipe
  • L. C. L. Aquino Departamento de Tecnologia de Alimentos, Universidade Federal de Sergipe

Keywords:

agroindustrial waste, fermentation, single cell protein

Abstract

This study aimed to evaluate the potential for protein enrichment of seed meal mangaba through solidstate fermentation using the yeast Saccharomyces cerevisiae. The experiments were performed varyingthe initial moisture content of flour from 24 to 66% and the fermentation temperature between 28 and35°C according to the central rotational design 22 with four axial points and 3 central points. Increasedprotein enrichment (protein increased 2.5 times compared to baseline) was obtained when using flourcontaining 24% moisture and fermentation temperature of 35°C. The yeast Saccharomyces cerevisiae hasshown potential for protein enrichment of meal mangaba seeds.

Author Biography

L. K. C. Correia, Departamento de Tecnologia de Alimentos, Universidade Federal de Sergipe



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Published

2013-02-04

How to Cite

Correia, L. K. C., & Aquino, L. C. L. (2013). Application of the Saccharomyces cerevisiae protein for enriching seed meal mangaba. Scientia Plena, 8(12(b). Retrieved from https://scientiaplena.emnuvens.com.br/sp/article/view/1270

Issue

Vol. 8 No. 12(b) (2012): December/Dezembro 2012

Section

Articles

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