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Further thermotolerant fungi for the conversion of cassava starch to protein

By: Contributor(s): Material type: ArticleArticleLanguage: English Description: 2:7-19Subject(s): LOC classification:
  • 4911
 In: Animal Feed Science and TechnologySummary: En 687 muestras de suelo se buscaron hongos capaces de crecer con almidon de yuca a 50 y 55 grados centigrados y a un pH de 3,5. La mayor temperatura de seleccion favorecio el aislamiento de hongos con un alto contenido de proteina pura (mayor que 44 por ciento). Entre los 139 cultivos aislados, los mas altos en proteina se evaluaron para determinar el rendimiento en un medio a base de yuca, la tasa de crecimiento a 45, 50 y 55 grados centigrados y el contenido de alfa-amino nitrogeno y metionina. Los 7 cultivos con mayor potencial para la produccion de un alimento rico en proteina para animales, bajo condiciones no asepticas y a alta temperatura se utilizaron en ensayos de alimentacion de ratas. Los micelios de 2 cultivos (Cepthalosporium eichorniae 152 y Rhizopus chinensis 180) dieron tasas de eficiencia proteinica y tasa de proteina neta que igualaron o excedieron a las logradas con caseina cuando todas las dietas contenian 10 por ciento de proteina "verdadera" y estaban suplementadas con metionina. (RA-CIAT)Summary: Fungi capable of growing with cassava starch at 50 and 55 degrees celsius at pH 3.5 were sought from 687 soil samples. The higher selection temperature favored the isolation of fungi with high (grather than 44 percent) crude protein content. From the 139 cultures isolated, the 20 highest protein cultures were assessed for yield in a cassava-based medium, growth rates at 45, 50 and 55 degrees Celsius, and content of alpha-amino nitrogen and methionine. The 7 cultures with greatest potential for the high- temperature, nonaseptic production of protein-rich animal feed were used in rat feeding trials. Mycelia from 2 cultures (Cephalosporium eichhorniae 152 and Rhizopus chinensis 180) gave protein efficiency ratios and net protein ratios thath equaled or exceeded those given by casein when all diets contained 10 percent "true" protein and were supplemented with methionine. (AS)
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En 687 muestras de suelo se buscaron hongos capaces de crecer con almidon de yuca a 50 y 55 grados centigrados y a un pH de 3,5. La mayor temperatura de seleccion favorecio el aislamiento de hongos con un alto contenido de proteina pura (mayor que 44 por ciento). Entre los 139 cultivos aislados, los mas altos en proteina se evaluaron para determinar el rendimiento en un medio a base de yuca, la tasa de crecimiento a 45, 50 y 55 grados centigrados y el contenido de alfa-amino nitrogeno y metionina. Los 7 cultivos con mayor potencial para la produccion de un alimento rico en proteina para animales, bajo condiciones no asepticas y a alta temperatura se utilizaron en ensayos de alimentacion de ratas. Los micelios de 2 cultivos (Cepthalosporium eichorniae 152 y Rhizopus chinensis 180) dieron tasas de eficiencia proteinica y tasa de proteina neta que igualaron o excedieron a las logradas con caseina cuando todas las dietas contenian 10 por ciento de proteina "verdadera" y estaban suplementadas con metionina. (RA-CIAT) spa

Fungi capable of growing with cassava starch at 50 and 55 degrees celsius at pH 3.5 were sought from 687 soil samples. The higher selection temperature favored the isolation of fungi with high (grather than 44 percent) crude protein content. From the 139 cultures isolated, the 20 highest protein cultures were assessed for yield in a cassava-based medium, growth rates at 45, 50 and 55 degrees Celsius, and content of alpha-amino nitrogen and methionine. The 7 cultures with greatest potential for the high- temperature, nonaseptic production of protein-rich animal feed were used in rat feeding trials. Mycelia from 2 cultures (Cephalosporium eichhorniae 152 and Rhizopus chinensis 180) gave protein efficiency ratios and net protein ratios thath equaled or exceeded those given by casein when all diets contained 10 percent "true" protein and were supplemented with methionine. (AS) eng

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