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International Journal of Food Engineering

Editor-in-Chief: Chen, Xiao Dong

IMPACT FACTOR 2017: 0.923

CiteScore 2017: 0.98

SCImago Journal Rank (SJR) 2017: 0.323
Source Normalized Impact per Paper (SNIP) 2017: 0.505

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Volume 5, Issue 2


The Effect of De-Oiled Rice Bran for Single Cell Protein Production Using Fungal Cultures under Solid State Fermentation

Ravindra Pogaku / Ravinder Rudravaram / Anuj Kumar Chandel / Venkateshwara Rao Linga / Zhi Hui Yim
Published Online: 2009-04-11 | DOI: https://doi.org/10.2202/1556-3758.1502

In the present work, de-oiled rice bran (DOB) was exploited for SCP production using three different fungi, namely, Aspergillus oryzae MTCC 1846, Trichoderma viride NRRL 1186 and Aspergillus niger MTCC 1842 under solid state fermentation. DOB was found to contain 9% protein, 39% cellulose, 28% hemicellulose and 24% lignin. All the three cultures have shown more specific growth rate when grown on glucose in comparison to maltose and cellulose. The specific growth rates on glucose were 0.203, 0.201 and 0.196 h-1 and on maltose were 0.173, 0.171, 0.169 h-1 for A. oryzae MTCC 1846, T. viride NRRL 1186 and A. niger MTCC 1842, respectively. All the three microorganisms showed lowest specific growth rate on cellulose 0.119, 0.117, 0.114 h-1 for A. oryzae MTCC 1846, T. viride NRRL 1186 and A. niger MTCC 1842, respectively. The major constituent of dried fungi is crude protein, which contributes to 43% in A. oryzae MTCC 1846, 44% in T. viride NRRL 1186 and 39.2% in A. niger MTCC 1842 on dry basis. Among the three fungi A. oryzae MTCC 1846 shows minimum content of nucleic acids (5.3%) while A. niger MTCC 1842 and T. viride NRRL 1186 showed (6.1%) and (7.2%), respectively.

Keywords: single cell protein; de-oiled rice bran; fermentation; biocatalyst; centrifugation; enzyme

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Published Online: 2009-04-11

Citation Information: International Journal of Food Engineering, Volume 5, Issue 2, ISSN (Online) 1556-3758, DOI: https://doi.org/10.2202/1556-3758.1502.

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