Influence of process parameters on bioprotein production from palm kernel cake and seaweed using solid state fermentation
The factors that influenced the protein content of the biomass produced after the solid state fermentation were studied. Two types of raw materials (palm kernel cake and seaweed) which were already proven to contain various types of nutritional compounds, had been used as substrates for supportin...
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2015
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| Online Access: | http://irep.iium.edu.my/47657/ http://irep.iium.edu.my/47657/ http://irep.iium.edu.my/47657/1/acb_conf_np.pdf |
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iium-476572018-06-25T00:30:58Z http://irep.iium.edu.my/47657/ Influence of process parameters on bioprotein production from palm kernel cake and seaweed using solid state fermentation Ilias, Nurul Najihah Jamal, Parveen Jaswir, Irwandi Sulaiman, Sarina T Technology (General) TP248.13 Biotechnology The factors that influenced the protein content of the biomass produced after the solid state fermentation were studied. Two types of raw materials (palm kernel cake and seaweed) which were already proven to contain various types of nutritional compounds, had been used as substrates for supporting the growth of two compatible microorganisms, Phanerochaete chrysosporium and Candida utilis that were used in the fermentation process. The effect of fermentation parameters (initial pH, moisture content and inoculum size) on the amount of bioprotein produced after the fermentation was determined. Maximum bioprotein content found in the final product of fermentation process was 247.1 mg/g with the optimum parameters obtained were 3.5, 71.0% and 8.0% for initial pH, moisture content and inoculum size respectively. The other factors that influenced the fermentation process such as time and temperature of incubation were also studied. Results showed that the temperature of 28°C and incubation of six days gave the highest amount of bioprotein content in the final product. The effects of the experimental fish feed towards the performance of fish were also studied. 2015-11 Conference or Workshop Item NonPeerReviewed application/pdf en http://irep.iium.edu.my/47657/1/acb_conf_np.pdf Ilias, Nurul Najihah and Jamal, Parveen and Jaswir, Irwandi and Sulaiman, Sarina (2015) Influence of process parameters on bioprotein production from palm kernel cake and seaweed using solid state fermentation. In: Asian Congress on Biotechnology 2015 (ACB 2015), 15th-19th Nov 2015, Istana Hotel, Kuala Lumpur. (Unpublished) http://www.afob.org/event/event_view.html?num=27&v... |
| repository_type |
Digital Repository |
| institution_category |
Local University |
| institution |
International Islamic University Malaysia |
| building |
IIUM Repository |
| collection |
Online Access |
| language |
English |
| topic |
T Technology (General) TP248.13 Biotechnology |
| spellingShingle |
T Technology (General) TP248.13 Biotechnology Ilias, Nurul Najihah Jamal, Parveen Jaswir, Irwandi Sulaiman, Sarina Influence of process parameters on bioprotein production from palm kernel cake and seaweed using solid state fermentation |
| description |
The factors that influenced the protein content of the biomass produced after the solid
state fermentation were studied. Two types of raw materials (palm kernel cake and
seaweed) which were already proven to contain various types of nutritional
compounds, had been used as substrates for supporting the growth of two compatible
microorganisms, Phanerochaete chrysosporium and Candida utilis that were used in the
fermentation process. The effect of fermentation parameters (initial pH, moisture
content and inoculum size) on the amount of bioprotein produced after the
fermentation was determined. Maximum bioprotein content found in the final product
of fermentation process was 247.1 mg/g with the optimum parameters obtained were
3.5, 71.0% and 8.0% for initial pH, moisture content and inoculum size respectively. The
other factors that influenced the fermentation process such as time and temperature of
incubation were also studied. Results showed that the temperature of 28°C and
incubation of six days gave the highest amount of bioprotein content in the final
product. The effects of the experimental fish feed towards the performance of fish were
also studied. |
| format |
Conference or Workshop Item |
| author |
Ilias, Nurul Najihah Jamal, Parveen Jaswir, Irwandi Sulaiman, Sarina |
| author_facet |
Ilias, Nurul Najihah Jamal, Parveen Jaswir, Irwandi Sulaiman, Sarina |
| author_sort |
Ilias, Nurul Najihah |
| title |
Influence of process parameters on bioprotein production
from palm kernel cake and seaweed using solid state fermentation |
| title_short |
Influence of process parameters on bioprotein production
from palm kernel cake and seaweed using solid state fermentation |
| title_full |
Influence of process parameters on bioprotein production
from palm kernel cake and seaweed using solid state fermentation |
| title_fullStr |
Influence of process parameters on bioprotein production
from palm kernel cake and seaweed using solid state fermentation |
| title_full_unstemmed |
Influence of process parameters on bioprotein production
from palm kernel cake and seaweed using solid state fermentation |
| title_sort |
influence of process parameters on bioprotein production
from palm kernel cake and seaweed using solid state fermentation |
| publishDate |
2015 |
| url |
http://irep.iium.edu.my/47657/ http://irep.iium.edu.my/47657/ http://irep.iium.edu.my/47657/1/acb_conf_np.pdf |
| first_indexed |
2023-09-18T21:07:47Z |
| last_indexed |
2023-09-18T21:07:47Z |
| _version_ |
1777411049719332864 |