%0 Conference Proceedings
%9 ACTI : Communications avec actes dans un congrès international
%A Rodriguez-Leon, J.A.
%A Stertz, S.C.
%A Soccol, S.R.
%A Raimbault, Maurice
%T Kinetics of the solid state fermentation of raw cassava flour by Rhizopus formosa 28422
%S International training course on solid state fermentation
%C Montpellier
%D 1998
%E Raimbault, Maurice
%E Soccol C.R.
%E Chuzel, G.
%L fdi:010013199
%G ENG
%I ORSTOM
%K FERMENTATION EN MILIEU SOLIDE ; MODELE MATHEMATIQUE ; FERMENTEUR DE LABORATOIRE ; BIOMASSE ; FARINE ; MANIOC
%N 98-1
%P 103-110 multigr.
%U https://www.documentation.ird.fr/hor/fdi:010013199
%> https://horizon.documentation.ird.fr/exl-doc/pleins_textes/doc34-01/010013199.pdf
%W Horizon (IRD)
%X The strain #Rhizopus formosa$ 28422 was selected from the stock of ten strains from genera #Rhizopus$, for their capacity to attack raw cassava starch by solid substrate fermentation and showed the highest growth in this substrate. The optimal substrate composition, estimated by surface response design experiments, was 10% cassava bagasse, 10% soybean flour and 80% cassava flour. Optimal fermentation conditions were temperature, 32°C, moisture, 64%, initial pH, 6.5 and inoculum rate, 10exp6 spores/g DM. These conditions were employed for studying the kinetics of the biotransformation of cassava flour considering the Oxygen Uptake Rate (OUR) and the CO2 evolved during the process. The respiratory quotient was nearly 1, corresponding to an aerobic process in the first 24 h. Sporulation appeared after 26 hours of fermentation in which the respiratory quotient showed a trend to increase up to nearly 6. Biomass was estimed solving the OUR balance for a yield based on oxygen consumption (Y x/o) of 0.531 g biomass/g consumed O2 and a value for the maintenance coefficient (m) of the order of 0.068 g consumed O2/g biomass/h. The corresponding value for the growth specific velocity at the exponential phase was 0.16/h. (Résumé d'auteur)
%B Solid State Fermentation : International Training Course
%8 1997/10/06-10
%$ 084FERMEN01