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Yang SS. Protein enrichment of sweet potato residue with amylolytic yeasts by solid-state fermentation. Biotechnol Bioeng. 1988;32(7):886-90doi: 10.1002/bit.260320706.
Yang, S. S. (1988). Protein enrichment of sweet potato residue with amylolytic yeasts by solid-state fermentation. Biotechnology and bioengineering, 32(7), 886-90. https://doi.org/10.1002/bit.260320706
Yang, S S. "Protein enrichment of sweet potato residue with amylolytic yeasts by solid-state fermentation." Biotechnology and bioengineering vol. 32,7 (1988): 886-90. doi: https://doi.org/10.1002/bit.260320706
Yang SS. Protein enrichment of sweet potato residue with amylolytic yeasts by solid-state fermentation. Biotechnol Bioeng. 1988 Sep 20;32(7):886-90. doi: 10.1002/bit.260320706. PMID: 18587799.
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Biotechnol Bioeng. 1988 Sep 20;32(7):886-90. doi: 10.1002/bit.260320706.

Protein enrichment of sweet potato residue with amylolytic yeasts by solid-state fermentation.

Biotechnology and bioengineering

S S Yang

Affiliations

  1. Department of Agricultural Chemistry, National Taiwan University, Taipei, Taiwan, Republic of China.

PMID: 18587799 DOI: 10.1002/bit.260320706

Abstract

Starchy agricultural wastes were inoculated with amylolytic yeasts for protein enrichment by solid-state fermentation. The moisture content of substrate was 65-69%, and water activity was equivalent to 0.98-0.99. The optimum conditions for protein enrichment were initial moisture content 65%, initial pH 4.5, a 1:1 mixture of ammonium sulfate and urea was incrementally added to the ferment with 1% added at zero time, 1% added at 24 h, and 0.5% added at 48 h, and incubation with amylolytic yeasts (1.0 x 10(10)/100 g substrate) at 30 degrees C for 2-3 days. The final product contained 16.11-20.82% protein.

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