Welcome to International Network for Natural Sciences | INNSpub

Nutritional assessment of single cell protein produced with Aspergillus flavus and Penicillium chrysogenum

Research Paper | November 1, 2017

| Download 76

Amar, Kalsoom, Asif Ali Shah, Kashmala Ihsan, Faheem ahmad khan, Johar Jamil

Key Words:

Int. J. Biosci.11( 5), 62-69, November 2017

DOI: http://dx.doi.org/10.12692/ijb/11.5.62-69


IJB 2017 [Generate Certificate]


The recent era has seen a great deal of interest in the bio-processing of fruit waste particularly prompted by their nutritional and economic exploitation through the application of emerging technologies like Single Cell Protein (SCP) Technology. The current study was conducted as a continuation of the global efforts to eradicate protein deficiency by ensuring the provision of protein- rich-food to the ever- increasing population of the world. Apple waste was used for the preparation of fermentation media as apple contains the greater bulk of carbohydrates required for the growth of the microorganism. The proximate analysis of apple waste was carried out and the data obtained showed that apple waste contains 17%,15.28%, 0.4%, 0.50%, 0.06% and 0.76% of Dry matter (DM %),Carbohydrates, Crude protein (CP %), Ash, Fats and Crude fiber respectively. Pure cultures of Aspergillus flavus and Penicillium chrysogenum were isolated and grown on fermentation media prepared with apple waste. The growth obtained was thus analyzed and it was found that Penicillium chrysogenum (91.19% Dry matter, 35% crude proteins and 5.38% ash) produces greater amount of Crude Proteins as compare to Aspergillus flavus (92.36% Dry Matter, 24.49% crude proteins and 6.49% ash) although Penicillium chrysogenum was a slow grower as compare to aspergillus flavus and it was assumed that Aspergillus flavus would possibly result in greater amount of proteins as compare to Penicillium chrysogenum.


Copyright © 2017
By Authors and International Network for
Natural Sciences (INNSPUB)
This article is published under the terms of the Creative
Commons Attribution Liscense 4.0

Nutritional assessment of single cell protein produced with Aspergillus flavus and Penicillium chrysogenum

AOAC. 2006. The Official Methods of Analysis of AOAC International. (18thed), the Association of Official Analytical Chemists, Arlington, USA.

Bomben JL, Guadagni DC, Harris JG. 1971. Apple-flavoured thickener from apple peel. Food Technology 25, 1108–1117.

Fleming A. 1929. “On the antibacterial action of cultures of Penicillium, with special refrence to their use in the isolation of B. Influenzae”. British Journal of Experimental Pathology. 10, Pages 226-236.

Gad AS, Hasan EA, Abid A, Aziz El. 2010. Utilization of Oputinaficus indica waste for production of Phanerochaete chrysosporium bioprotein. Journal of American Sciences, 6(8).

Glazer AG, Nikadio H. 2007. Microbial Biotechnology; Fundamentals of Applied Microbiology. 2nd. Cambridge University press, Cambridge.

Harris EE. 1949. Food Yeast Production from Wood Processing By-Products United States Department of Agriculture Forest Service.

Mahmood KY. 2012. To determine protein content of single cell protein produced by using various combinations of fruit wastes and two standard food fungi. International Journal of Advanced Biotechnology and Research 3(1), 533-536

Mahnaaz K, Shaukat SK, Zafar A, Arshiya T. 2010. Production of Single Cell Protein from Saccharomyces cerevisiae by utilizing Fruit Wastes, Nanobiotechnica Universale 1(2), 95-178

Najafpur GD. 2007. Single cell protein. Engineering and Biotechnology Advances, 332-341 p.

Scheidegger KA, Payne GA. 2003. Unlocking the secrets behind secondary metabolism: A review of Aspergillus flavus from pathogenicity to functional genomics. Journal of Toxicology-Toxin Reviews. 22(2-3), 423-459.

Singh A, Abidi AB, Agarwal AK, Darmwal NS. 1991. Single Cell Protein production by Aspergillus Niger and its evaluation. Zentralbl Microbiology, 146(3), 181-184.

Singh BD. 1998. Biotechnology. New Delhi: Kalyani Publishers, 498-510.

Smith JM. 2000. Biotechnology.3rd.Cambridge university press, Cambridge.

Solomons GL. 1983. Single Cell Protein. CRC Critical Reviews in Biotechnology; CRC Press: Boca Raton, USA.

Walter RH, Sherman RM. 1976. J. Agr. Food Chem. 24, 1244–1245.

Yalein S, Oguz F, Guclu B, Suzan. 2008. Effect of dietary dried baker’s yeast on   performance, egg traits and blood parameters in lying quails. Trop. Anim. Health. Prod. http://dx.doi.org/10.1007/s11250-008-9147-0