Urea y maíz en la fermentación aeróbica de bagazo de manzana para la producción de proteína microbíal
Urea and corn on aerobic fermentation from apple pomace to produce microbial protein
DOI:
https://doi.org/10.54167/tecnociencia.v2i1.63Keywords:
apple byproducts, yeasts, fermentationAbstract
Two experiments for microbial protein production (PM) by solid state fermentation (SSF) of apple pomace (BM) were carried out. In the first experiment a complete random design with factorial arrangement of 2x3, BM was mixed with two percentages of urea (1.5 and 2.0 %) and three levels of grinding corn (MM) (0, 10 and 20 %). In the second experiment a complete random design with factorial arrangement of 4 x 3 using BM mixed with 0, 10 and 20 % of MM under four times of preparation (1, 2, 3 and 4 d). The results found in the first study showed interaction (P<0.05) in the production of crude protein (PC) and of true protein (PV) (P<0.01) with a decrease of the values of these variables upon adding MM. The biggest optic density of yeasts (10.66 UFC*1000) was observed in the processing with 1.5 % of urea in comparison to 7.29 UFC*1000 with 2 % of urea (P<0.05). Optic density of yeast was reduced (P<0.01) when level of MM was incremented with values of 12.86, 7.52 and 6.55 UFC*1000 for 0 %, 10 % and 20 % of MM. The organic matter digestibility was favored (P<0.01) with the increment of urea, with values of 62.21 % and 73.45 % for 1.5 and 2 % of urea in the mixture, respectively. It was logged off that the increase of urea in the SSF of BM generates greater quantity of PV and diminished with the addition of MM to the mixture, although improved the organic matter digestibility.
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