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《Science and Technology of Food Industry》 2009-02
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Study on the production of mycoprotein by Candida utilis in solid-state fermentation with Jatropha curcas seed cake as substrate

WU Yuan-gen1,2,PENG Xiang-ping2,ZHANG Xiao-juan2,QIU Shu-yi1,2(1. Guizhou Province Key Laboratory of Fermentation Engineering and Biopharmacy,Guizhou University,Guiyang 550003,China;2. College of Chemical Engineering,Guizhou University,Guiyang 550003,China)  
Utilization of Candida utilis strain,deoiled Jatropha curcas seed cake(JCSC)as substrate and solid-state fermentation(SSF)for the production of mycoprotein was studied.Candida utilis with high mycoprotein yield was purchased and used for fermentation.Maximum mycoprotein production 35.26%was observed at 75% substrate moisture and a growth period of 3d.Compared to JCSC without fermentation,the crude protein(CP)in JCSC with SSF was increased by 48.65%,and the total amino acids(TAA)and essential amino acids(EAA)contents were raised by 17.60% and 18.73%,respectively.Especially,the levels of valine and lysine were increased greatly.The CP of vitro digestibility of fermented JCSC was raised from 3.08% to 38.91%.These results demonstrated that the nutritive value of JCSC was improved significantly after SSF by Candida utilis.
【Fund】: 贵州省科学技术基金(黔科合J字[2007]2035号)
【CateGory Index】: TQ929
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