Production of value-added product from pineapple peels using solid state fermentation
Production of value-added product from pineapple peels using solid state fermentation
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DOI：
10.1016/j.ifset.2019.102193
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发表时间：
2019-10-01
影响因子：
6.6
通讯作者：
Aruna, T. E.
中科院分区：
文献类型：
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作者：
Aruna, T. E.
菠萝(Ananas Comosus)果皮是造成废物处理问题的农业植物残渣，关于它们转化为有用产品的信息很少。为了提高菠萝皮的蛋白质含量，采用绿色木霉ATCC 36316进行固态发酵(添加和不添加硫酸铵)，发酵温度为96℃和30℃。用标准方法测定未发酵和发酵果皮的化学成分(脂肪、粗蛋白、真蛋白、碳水化合物和灰分)。未发酵菠萝皮的粗蛋白、真蛋白、脂肪和灰分含量较低，分别为4.5%、2.84%、0.6%和6.8%。在添加或不添加(NH4)(2)SO4的条件下，绿色木霉均能提高菠萝皮的化学成分。以(NH4)(2)SO4为氮源时，蛋白质产量较高。绿色木霉和(NH4)(2)SO4使粗蛋白含量从4.5%提高到14.9%。有了农场规模的发酵罐，蛋白质产量进一步增加。用绿色木霉处理菠萝皮，可产生高蛋白真菌生物量，可推荐用作动物饲料。
Pineapple (Ananas comosus) peels are agricultural plant residues that contribute to waste disposal problem and there is little information on their conversion to useful products. Solid state fermentation (SSF) of pineapple peels (with and without ammonium sulphate) was done with a view to increase their protein content using Trichoderma viride ATCC 36316 for 96 hat 30 degrees C. The study was carried out using conical flasks and on-farm solid state fermenter. Chemical composition (fat, crude and true proteins, carbohydrate and ash) of the unfermented and fermented peels were determined using standard methods. Unfermented pineapple peel had low values of 4.5, 2.84, 0.6, 6.8% for crude protein, true protein, fat and ash contents, respectively. The SSF using T. viride with or without the addition of (NH4)(2)SO4 increased the chemical compositions of the pineapple peels. Higher protein yields were recorded when (NH4)(2)SO4 was used as nitrogen source. T. viride and (NH4)(2)SO4 increased the crude protein content from 4.5 to 14.9% when fermentation was done using conical flask. With on-farm scale fermenter, protein yields increased further. SSF of pineapple peels with T. viride produced high protein fungal biomass and may be recommended as suitable for animal feed.