Fermentation Optimization of Macro-Fungus Pleurotus Sajor-Caju on Soymeal

Abstract

An investigation was undertaken to evaluate the impact of edible mushroom Pleurotus sajor-caju fermentation on the nutritional profile of soymeal under high solid submerged fermentation. Eight day fermentation resulted in changes in the nutritional profile of soymeal. A statistically significant enhancement in fermented sample was seen for crude protein, crude fiber and total amino acid. Except for hydroxyproline and hydroxylysine all amino acids showed significant increase in fermented samples. Specifically, amino acids such as glutamic acid and lysine which are important in animal feed showed significant increase in fermented samples. The overall increase of amino acids ranged from 10% to 200%. Response Surface Methodology (RSM) is an effective tool to optimize submerged fermentation of macro-fungi like Pleurotus. The results of the current study can serve as a basis of optimization of other macro-fugal submerged fermentation.