@inproceedings{fdi:010013199,
  title = {{K}inetics of the solid state fermentation of raw cassava flour by {R}hizopus formosa 28422},
  author = {{R}odriguez-{L}eon, {J}.{A}. and {S}tertz, {S}.{C}. and {S}occol, {S}.{R}. and {R}aimbault, {M}aurice},
  editor = {},
  language = {{ENG}},
  abstract = {{T}he strain #{R}hizopus formosa$ 28422 was selected from the stock of ten strains from genera #{R}hizopus$, for their capacity to attack raw cassava starch by solid substrate fermentation and showed the highest growth in this substrate. {T}he optimal substrate composition, estimated by surface response design experiments, was 10% cassava bagasse, 10% soybean flour and 80% cassava flour. {O}ptimal fermentation conditions were temperature, 32°{C}, moisture, 64%, initial p{H}, 6.5 and inoculum rate, 10exp6 spores/g {DM}. {T}hese conditions were employed for studying the kinetics of the biotransformation of cassava flour considering the {O}xygen {U}ptake {R}ate ({OUR}) and the {CO}2 evolved during the process. {T}he respiratory quotient was nearly 1, corresponding to an aerobic process in the first 24 h. {S}porulation appeared after 26 hours of fermentation in which the respiratory quotient showed a trend to increase up to nearly 6. {B}iomass was estimed solving the {OUR} balance for a yield based on oxygen consumption ({Y} x/o) of 0.531 g biomass/g consumed {O}2 and a value for the maintenance coefficient (m) of the order of 0.068 g consumed {O}2/g biomass/h. {T}he corresponding value for the growth specific velocity at the exponential phase was 0.16/h. ({R}{\'e}sum{\'e} d'auteur)},
  keywords = {{FERMENTATION} {EN} {MILIEU} {SOLIDE} ; {MODELE} {MATHEMATIQUE} ; {FERMENTEUR} {DE} {LABORATOIRE} ; {BIOMASSE} ; {FARINE} ; {MANIOC}},
  numero = {98-1},
  pages = {103--110 multigr.},
  booktitle = {{I}nternational training course on solid state fermentation},
  year = {1998},
  URL = {https://www.documentation.ird.fr/hor/fdi:010013199},
}