Single Cell Protein Production of Wheat Bran by Fermentation | Nutritional Enhancement of Agricultural Waste (Wheat Bran)

Komal Aftab Warraich (u. a.)

ISBN 10: 3659104329 / ISBN 13: 9783659104329

Published by LAP LAMBERT Academic Publishing, 2012

About this Item

Single Cell Protein Production of Wheat Bran by Fermentation | Nutritional Enhancement of Agricultural Waste (Wheat Bran) | Komal Aftab Warraich (u. a.) | Taschenbuch | 92 S. | Englisch | 2012 | LAP LAMBERT Academic Publishing | EAN 9783659104329 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.

Seller Inventory # 106481420

Bibliographic Details

• Title: Single Cell Protein Production of Wheat Bran by Fermentation | Nutritional Enhancement of Agricultural Waste (Wheat Bran)
• Publisher: LAP LAMBERT Academic Publishing
• Publication Date: 2012
• Language: English
• ISBN 10: 3659104329
• ISBN 13: 9783659104329
• Binding: Taschenbuch
• Condition: Neu
• Dimensions: 220W x 150H x 7D millimeters 220 millimeters width by 150 millimeters height by 7 millimeters depth
• Weight: 155 grams
• Seller catalogs:
  • Bücher

About this title

Synopsis

Wheat bran is an important agricultural waste, which is abundantly available in the market at relatively cheaper prices. Candida utilis and Rhizopus oligosporus has been used for the fermentation of wheat bran to produce single cell protein for the nutritional enhancement of wheat bran, which then can be used for cattle feed. Various fermentation parameters i.e., effect of inoculums size, age of inoculums, incubation period, and moisture: substrate ratio, incubation temperature were studied. According to results, maximum yield was obtained when the inoculums size was at 10% (v/w), and as regard age of inoculums concerned, 48 hours old culture gave best results. Fermentation period of 48 hours was found to give maximum protein yield and viable count of yeast and mold cells. These microorganisms showed best growth at 30ºC. After complete optimization of fermentation parameters, a batch of wheat bran was fermented with Candida utilis and Rhizopus oligosporus at optimized conditions, gave maximum crude protein yield i.e., 41.02% as compared to 4.21% crude protein of wheat bran.

About the Author

Komal Aftab is self-motivated and goal-oriented person graduated from Lahore College for Women University; currently enrolled for M.Phil.in the biotechnology. She has pursued her research in the emerging field of white biotechnology regarding enhancement of protein content in agricultural waste (wheat bran).She has more publications in her record.