Appl Environ Microbiol. 1985
Feb; 49(2): 388–393. Coffee pulp was subjected to a solid-state fermentation process, using Aspergillus niger. The initial moisture content of the pulp, as well as the fermentation time and temperature, had a significant effect on the increase in total amino acid content of the material. The increase in total amino acids showed a significant correlation with the dry matter recovered (r = −0.98) and the increase in
pH during the process (r = 0.98). With a moisture content of 80%, a pH of 3.5, a temperature of 35°C, and an aeration of 8 liters/min per kg as fermentation conditions, it was found that the maximum concentration of total amino acids was attained after 43 h. The fermented product had a higher total amino acid content and a lower cell wall constituent value (primarily cellulose and hemicellulose) than the original pulp. A growing chicken's ration containing 10% of the fermented product
had a feed efficiency (2.14) similar to that of the standard ration (2.19) and was significantly better than that of the diet containing 10% of the original pulp (2.53). The difference observed in feed intake and weight gain between the standard diet and that with 10% of the fermented product is considered to be due to palatability factors which should be studied further. Full text is available as a scanned copy of the original print version. Get a
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 AbstractThe sugars in unsterilized sweet sorghum solids fermented readily during anaerobic solid-state fermentation (SSF). Products, based on 100 g hexose, were: 36.7 g volatiles (mass loss), 32.8 g ethanol, 2.8 g glycerol, 12.7 g lactic acid, 2.0 g acetic acid, 4.8 g dextrans, and 4.2 g mannitol, presumably from fermentation with naturally occurring heterolactic bacteria, such as Leuconostoc dextranicum, as well as wild yeasts. Inoculation of unsterilized sorghum solids with 0.007% to 0.20% Saccharomyces cerevisiae increased fermentation rate, gas evolution, and yields of ethanol, glycerol, and acetic acid, while other yields decreased. With 0.2% yeast, yields were 40.9 g ethanol, 4.8 g glycerol, and 45.5 g gases. The volatiles from all fermentations had a strong odor of acetaldehyde. Compared with yields expected from the Pasteur equation, the ratio of mass loss to ethanol yield was 17% greater and glycerol yield was 50% greater, which suggests that significant amounts of acetaldehyde evaporated with CO2 during SSF and Neuberg's second form of fermentation occurred to a much larger extent during SSF than in liquid phase fermentations. KeywordsSweet sorghum solid state fermentation yeast acetaldehyde ethanol Leuconostoc dextranicum Saccharomyces cerevisiae lactic acid acetic acid glycerol mannitol dextrans Cited by (0)Copyright © 1990 Published by Elsevier Inc. |
