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Protein enrichment of umbu-cajá residue using semisolid fermentation
Silva, Jéssica Leite da; Silva, Osvaldo Soares da; Alves, Fernanda Maslova Soares; Vieira, Neidemarques Casimiro; Nascimento, Ana Marinho doThe 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 i...
Date: 2017
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Origin: Oasisbr