木薯皮的微生物降解与利用。

Microbial degradation and utilization of cassava peel.

机构信息

Department of Microbiology, Food and Industrial Division, University of Port Harcourt, P. M. B. 5323, Port Harcourt, Nigeria.

出版信息

World J Microbiol Biotechnol. 1990 Jun;6(2):144-8. doi: 10.1007/BF01200933.

DOI:10.1007/BF01200933

PMID:24429985

Abstract

Cassava peel was readily degraded and utilized by a strain ofRhizopus growing in a solid-state fermentation. Growth was maximal at 45°C and was proportional to the degree of hydrolysis of the peel. The yield of biomass, as weight of dry mycellum from the reducing sugars of the peel, was 51%. After 72 h fermentation, the peel contained 76% moisture, 6% cellulose, 7% hemicellulose and 0.4% ash and the protein content had increased from 5.6% to 16%. These results suggest a possible economic value of cassava peel in the production of fungal biomass and feedstock.

摘要

木薯皮在固态发酵中被一株生长的根霉迅速降解和利用。在 45°C 时生长达到最大值，且与皮的水解程度成正比。以皮中的还原糖计，生物量（干菌丝体的重量）的产率为 51%。发酵 72 小时后，皮中含有 76%的水分、6%的纤维素、7%的半纤维素和 0.4%的灰分，其蛋白质含量已从 5.6%增加到 16%。这些结果表明木薯皮在真菌生物量和饲料生产方面可能具有经济价值。