Central Institute of Fisheries Education (Deemed University), Versova, Mumbai 400 061, India.
Waste Manag. 2010 Nov;30(11):2223-7. doi: 10.1016/j.wasman.2009.12.017. Epub 2010 Jan 25.
Vegetable waste typically has high moisture content and high levels of protein, vitamins and minerals. Its value as an agricultural feed can be enhanced through solid-state fermentation (SSF). Two experiments were conducted to evaluate the nutritional status of the products derived by SSF of a mixture of dried vegetable waste powder and oil cake mixture (soybean flour, wheat flour, groundnut oil cake and sesame oil cake at 4:3:2:1 ratio) using fungi Aspergillus niger S(1)4, a mangrove isolate, and A. niger NCIM 616. Fermentation was carried out for 9 days at 35% moisture level and neutral pH. Significant (p<0.05) increase in crude protein and amino acids were obtained in both the trials. The crude fat and crude fibre content showed significant reduction at the end of fermentation. Nitrogen free extract (NFE) showed a gradual decrease during the fermentation process. The results of the study suggest that the fermented product obtained on days 6 and 9 in case of A. niger S(1)4 and A. niger NCIM 616 respectively contained the highest levels of crude protein.
蔬菜废弃物通常具有高水分含量和高蛋白、维生素和矿物质水平。通过固态发酵（SSF）可以提高其作为农业饲料的价值。进行了两项实验，以评估使用真菌黑曲霉 S(1)4（红树林分离株）和黑曲霉 NCIM 616 通过 SSF 对干燥蔬菜废物粉末和油饼混合物（大豆粉、小麦粉、花生油饼和芝麻油饼按 4:3:2:1 的比例）混合物的产物的营养状况。发酵在 35%水分水平和中性 pH 下进行了 9 天。在两次试验中，粗蛋白和氨基酸均显著增加（p<0.05）。发酵结束时，粗脂肪和粗纤维含量明显减少。无氮提取物（NFE）在发酵过程中逐渐减少。研究结果表明，在黑曲霉 S(1)4 和黑曲霉 NCIM 616 的情况下，分别在第 6 天和第 9 天获得的发酵产物含有最高水平的粗蛋白。
