Protein Enhancement in Low-grade Maize by Fermentation with Yeast and Bacteria

Rattanaporn Thakaew^{1, 2}, Suraphon Jaiwongsa³, Chayakorn Pumas⁴ and Suparin Chaiklangmuang^{2, 5,}

¹Graduate School in Industrial Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai, Thailand

²Department of Industrial Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai, Thailand

³Department of science Program in Agricultural Technology, Faculty of Science and Agricultural Technology, Rajamangala University of Technology Lanna, Chiang Mai, Thailand

⁴Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai, Thailand

⁵Center of Excellence in Materials Science and Technology, Faculty of Science, Chiang Mai University, Chiang Mai, Thailand;Materials Science Research Center, Faculty of Science, Chiang Mai University, Chiang Mai, Thailand

Cite this paper:
Rattanaporn Thakaew, Suraphon Jaiwongsa, Chayakorn Pumas and Suparin Chaiklangmuang. Protein Enhancement in Low-grade Maize by Fermentation with Yeast and Bacteria. Journal of Food and Nutrition Research. 2024; 12(5):246-254. doi: 10.12691/jfnr-12-5-3

Abstract

This study aimed to enhance protein content in low-grade maize to higher than 24%w/w, though fermentation with yeast (Saccharomyces cerevisiae, Candida utilis, Candida tropicalis) and bacteria (Bacillus subtilis, Lactobacillus plantarum, and Streptococcus thermophilus). Starch in low-grade maize was digested through enzyme hydrolysis into monosaccharide or glucose, which used as the main substrate in fermentation. Yeast consumed more glucose (95%) and at a faster rate than bacteria, which consumed glucose less than 20% glucose from low-grade maize hydrolysate. After the fermentation, protein contents from the cultures of yeast and bacteria significantly increased from low-grade maize substrate (8.68%w/w) to 29.05%, 31.30%, 29.85%, 28.95%, 29.85%, and 18.85%w/w when cultivated with S. cerevisiae, C. utilis, C. tropicalis, B. subtilis, and L. plantarum, respectively, which were significantly increased about 4 times from initial protein content in low-grade maize that higher than 24%w/w protein. But S. thermophilus obtained the lowest protein content as 18.85%w/w with 2 times increase. The results indicated that, the cultivation of yeast and bacteria effectively enhanced the protein cell in low-grade maize through fermentation. The reduction in carbohydrate content was inversely proportional to the increase of cell number of biomass and the amount of protein production that can be used as alternative protein sources for feeds.

Keywords:
bacteria fermentation maize single cell protein yeast

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