Bioconversion of coconut-residue to soluble protein by Aspergillus awamori

Protein is the most expensive and important nutrient component in feed formulation. An alternative protein source should be employed to reduce the dependency on fish meal. Limited reports are available regarding the bioconversion of coconutresidue derived-carbohydrate to soluble protein. The objec...

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Main Authors:	Aizat Mohd-Razali, Mariam Taib, Masouki Murni, Aziz Ahmad
Format:	Article
Language:	English
Published:	Penerbit Universiti Kebangsaan Malaysia 2019
Online Access:	http://journalarticle.ukm.my/12803/ http://journalarticle.ukm.my/12803/ http://journalarticle.ukm.my/12803/1/48_01_34.pdf

id	ukm-12803
recordtype	eprints
spelling	ukm-128032019-04-16T08:33:38Z http://journalarticle.ukm.my/12803/ Bioconversion of coconut-residue to soluble protein by Aspergillus awamori Aizat Mohd-Razali, Mariam Taib, Masouki Murni, Aziz Ahmad, Protein is the most expensive and important nutrient component in feed formulation. An alternative protein source should be employed to reduce the dependency on fish meal. Limited reports are available regarding the bioconversion of coconutresidue derived-carbohydrate to soluble protein. The objective of this study was to determine the soluble protein and amino acid contents of coconut-residue after solid-state-fermentation by Aspergillus awamori. The complete randomised design (CRD) with three parameters; the inoculum-size (10%, 20%, and 30%), incubation temperature (30°C, 35°C and 40°C) and salt concentration (1x, 2x, 3x) were tested. Response surface method (RSM) was used to optimise the fermentation conditions. As a result, fermentation was increased and showed that the soluble protein content of the coconut-residue, to be 1.13-folds higher than the control. RSM analysis displayed that the best fermentation conditions comprised of 21.29% of inoculum size, 34.39°C of incubation temperature and 2.7-times of salt concentration after nine days of fermentation. Essential amino acids namely; histidine, valine, methionine, isoleucine, as well as three non-essential amino acids like the aspartic acid, serine and proline were significantly improved in the fermented coconut-residue. The current findings suggested that fermented coconutresidue is a feasible source of protein and amino acids in feed formulation. Penerbit Universiti Kebangsaan Malaysia 2019-03 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/12803/1/48_01_34.pdf Aizat Mohd-Razali, and Mariam Taib, and Masouki Murni, and Aziz Ahmad, (2019) Bioconversion of coconut-residue to soluble protein by Aspergillus awamori. Malaysian Applied Biology, 48 (1). pp. 241-249. ISSN 0126-8643 http://mabjournal.com/index.php?option=com_content&view=article&id=897&catid=59:current-view&Itemid=56
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Kebangasaan Malaysia
building	UKM Institutional Repository
collection	Online Access
language	English
description	Protein is the most expensive and important nutrient component in feed formulation. An alternative protein source should be employed to reduce the dependency on fish meal. Limited reports are available regarding the bioconversion of coconutresidue derived-carbohydrate to soluble protein. The objective of this study was to determine the soluble protein and amino acid contents of coconut-residue after solid-state-fermentation by Aspergillus awamori. The complete randomised design (CRD) with three parameters; the inoculum-size (10%, 20%, and 30%), incubation temperature (30°C, 35°C and 40°C) and salt concentration (1x, 2x, 3x) were tested. Response surface method (RSM) was used to optimise the fermentation conditions. As a result, fermentation was increased and showed that the soluble protein content of the coconut-residue, to be 1.13-folds higher than the control. RSM analysis displayed that the best fermentation conditions comprised of 21.29% of inoculum size, 34.39°C of incubation temperature and 2.7-times of salt concentration after nine days of fermentation. Essential amino acids namely; histidine, valine, methionine, isoleucine, as well as three non-essential amino acids like the aspartic acid, serine and proline were significantly improved in the fermented coconut-residue. The current findings suggested that fermented coconutresidue is a feasible source of protein and amino acids in feed formulation.
format	Article
author	Aizat Mohd-Razali, Mariam Taib, Masouki Murni, Aziz Ahmad,
spellingShingle	Aizat Mohd-Razali, Mariam Taib, Masouki Murni, Aziz Ahmad, Bioconversion of coconut-residue to soluble protein by Aspergillus awamori
author_facet	Aizat Mohd-Razali, Mariam Taib, Masouki Murni, Aziz Ahmad,
author_sort	Aizat Mohd-Razali,
title	Bioconversion of coconut-residue to soluble protein by Aspergillus awamori
title_short	Bioconversion of coconut-residue to soluble protein by Aspergillus awamori
title_full	Bioconversion of coconut-residue to soluble protein by Aspergillus awamori
title_fullStr	Bioconversion of coconut-residue to soluble protein by Aspergillus awamori
title_full_unstemmed	Bioconversion of coconut-residue to soluble protein by Aspergillus awamori
title_sort	bioconversion of coconut-residue to soluble protein by aspergillus awamori
publisher	Penerbit Universiti Kebangsaan Malaysia
publishDate	2019
url	http://journalarticle.ukm.my/12803/ http://journalarticle.ukm.my/12803/ http://journalarticle.ukm.my/12803/1/48_01_34.pdf
first_indexed	2023-09-18T20:03:25Z
last_indexed	2023-09-18T20:03:25Z
_version_	1777406999608164352

Bioconversion of coconut-residue to soluble protein by Aspergillus awamori

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