J Pure Appl Microbiol | Research Article | Volume 13, Issue 1 | Article Number: 5363

Kitti Wirunpan1*, Sakesan Chinwang2, Nareerat Chaikong1 and Charida Pukahuta1

1Department of Biological Science, Faculty of Science, Ubon Ratchathani University, Ubon Ratchathani 34190, Thailand. 2Department of Agriculture, Faculty of Agriculture, Ubon Ratchathani Rajabhat University. Ubon Ratchathani 34000, Thailand.

Corresponding Author E-mail: kitti.w@ubru.ac.th
Received: 10/11/2018| Accepted: 22/10/2018 |Published: 20/02/2019
DOI: http://dx.doi.org/10.22207/JPAM.13.1.12

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ABSTRACT

This research studied the increasing of nutritional content in cassava starch fermented with P. ostreatus (Jacq.) P.Kumm. and L. squarrosulus Mont. The cassava starch waste was supplemented with maize grain, paddy rice, rice bran, broken rice, and soybean meal at 0, 10, 20, and 30%. Solid state fermentation was carried out for 28 days. The results showed that highest reduced sugar at 86.09 g/L was found in cassava starch waste 70% + rice broken 30% fermented by L. squarrosulus Mont. The highest protein content at 127.92 g/L was found  in cassava starch waste 90% + soybean meal 10% fermented with cassava starch waste 70% + rice broken 30% for 14 days. It is concluded from this experiment that P. ostreatus (Jacq.) P.Kumm. and L. squarrosulus Mont. can increase nutritional content in several feed mixtures.

KEYWORDS 

Cassava Starch Wastes, Pleurotus ostreatus (Jacq.) P.Kumm., nutritional content,Lentinus squarrosulus Mont.

Citation: Kitti Wirunpan, Sakesan Chinwang, Nareerat Chaikong and Charida Pukahuta, Increasing Nutritional Contents of Cassava Starch Wastes Using Pleurotus ostreatus (Jacq.) P.Kumm. and Lentinus squarrosulus Mont., J Pure Appl Microbiol., 2019; 13(1):117-125 doi:10.22207/JPAM.13.1.12

 


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