Premium
Changes brought about in solid substrates after fermentations of mixtures of cereals and pulses with Rhizopus oryzae
Author(s) -
Blakeman J P,
McCracken A R,
Seaby D A
Publication year - 1988
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740450203
Subject(s) - rhizopus oryzae , fermentation , rhizopus , food science , aeration , chemistry , incubation , biomass (ecology) , biology , agronomy , biochemistry , organic chemistry
Fermentations of Rhizopus oryzae using a mixture of soya grits and rye flakes resulted in increases in protein content of up to 36% over a 96‐h incubation period. Increases in oil and nucleic acid were also recorded. The increase in protein content was largely explained by a decrease in dry weight of the fermented material. Increasing aeration in petri dishes used for fermentation did not affect protein content or weight loss. pH changes in fermented substrates were related to the nature of the ingredients used. A marked reduction in pH occurred when cereals were fermented. Three different methods for assessment of biomass in solid substrates are compared.