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Studies on Aspergillus oryzae Mutants for the Production of Single Cell Proteins from Deoiled Rice Bran

Rudravaram Ravinder ; Department of Microbiology, Osmania University, Hyderabad 500 007, India
Linga Venkateshwar Rao ; Department of Microbiology, Osmania University, Hyderabad 500 007, India
Pogaku Ravindra ; University College of Technology, Osmania University, Hyderabad 500 007, India

Puni tekst: engleski, pdf (84 KB) str. 243-246 preuzimanja: 820* citiraj
APA 6th Edition
Ravinder, R., Venkateshwar Rao, L. i Ravindra, P. (2003). Studies on Aspergillus oryzae Mutants for the Production of Single Cell Proteins from Deoiled Rice Bran. Food Technology and Biotechnology, 41 (3), 243-246. Preuzeto s https://hrcak.srce.hr/118632
MLA 8th Edition
Ravinder, Rudravaram, et al. "Studies on Aspergillus oryzae Mutants for the Production of Single Cell Proteins from Deoiled Rice Bran." Food Technology and Biotechnology, vol. 41, br. 3, 2003, str. 243-246. https://hrcak.srce.hr/118632. Citirano 19.10.2021.
Chicago 17th Edition
Ravinder, Rudravaram, Linga Venkateshwar Rao i Pogaku Ravindra. "Studies on Aspergillus oryzae Mutants for the Production of Single Cell Proteins from Deoiled Rice Bran." Food Technology and Biotechnology 41, br. 3 (2003): 243-246. https://hrcak.srce.hr/118632
Harvard
Ravinder, R., Venkateshwar Rao, L., i Ravindra, P. (2003). 'Studies on Aspergillus oryzae Mutants for the Production of Single Cell Proteins from Deoiled Rice Bran', Food Technology and Biotechnology, 41(3), str. 243-246. Preuzeto s: https://hrcak.srce.hr/118632 (Datum pristupa: 19.10.2021.)
Vancouver
Ravinder R, Venkateshwar Rao L, Ravindra P. Studies on Aspergillus oryzae Mutants for the Production of Single Cell Proteins from Deoiled Rice Bran. Food Technology and Biotechnology [Internet]. 2003 [pristupljeno 19.10.2021.];41(3):243-246. Dostupno na: https://hrcak.srce.hr/118632
IEEE
R. Ravinder, L. Venkateshwar Rao i P. Ravindra, "Studies on Aspergillus oryzae Mutants for the Production of Single Cell Proteins from Deoiled Rice Bran", Food Technology and Biotechnology, vol.41, br. 3, str. 243-246, 2003. [Online]. Dostupno na: https://hrcak.srce.hr/118632. [Citirano: 19.10.2021.]

Sažetak
Ethyl methyl sulphonate was used to induce point mutation in Aspergillus oryzae (MTCC 1846). Incubation with ethyl methyl sulphonate for 1 h resulted in 98 % killing of spores. By screening the survived colonies three hypermorphs were found (Shan1, Shan2
and Shan3). These three mutants along with the A. oryzae (MTCC 1846) were used for the production of single cell proteins. They grew profusely on deoiled rice bran and produced higher percentage of protein. Among the three mutants Shan2 had higher protein content
in the pH range of 3–7 and temperatures 36–45 °C, maintaining low quantities of nucleic acids. The specific growth rate of Shan2 was higher on the media containing substrates like glucose, maltose and cellulose. Shan2 had higher content of amino acids when compared
with FAO standard and A. oryzae (MTCC 1846), but the amino acid content of Shan2 was approximately equal to that of soyabean meal. The comparative protein content of Shan2 and A. oryzae (MTCC 1846) was 57 and 43 %, respectively, while their nucleic acid content was 3 and 7.2 %, respectively. Protein enrichment of 18.9 % in Shan2 resulted from the cultivation on deoiled rice bran as compared to protein content of the A. oryzae (MTCC1846) indicating that Shan2 possessed good amenability for SCP production.

Ključne riječi
solid state fermentation; mutants screening; deoiled rice bran; single cell protein; Aspergillus oryzae (MTCC 1846); Shan1, Shan2 and Shan3 mutants

Hrčak ID: 118632

URI
https://hrcak.srce.hr/118632

Posjeta: 1.115 *