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Valorization of Cassava Bagasse Using Co-culture of Aspergillus oryzae VS1 and Sporidiobolus pararoseus O1 in Solid-State Fermentation

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Abstract

Cassava bagasse is a by-product of the starch processing industry which contains a high quantity of starch and low protein content. Consequently, its application in animal feed is limited. In this study, solid-state fermentation was carried out to valorize this by-product. Two strains Aspergillus oryzae VS1 and Sporidiobolus pararoseus O1 were co-cultivated on cassava bagasse at 30 °C and 70% moisture to co-enrich protein, lipid, and β-carotene of cassava bagasse. Our result showed that at the inoculum size of log 9 cells of S. pararoseus O1 and log 6 spores of A. oryzae VS1 per gram of dry cassava bagasse, the protein, lipid, and β-carotene improved to 7.92%, 50.3 mg/g and 14.96 µg/g, respectively. Specially, the digestibility of organic matter increased 1.3-fold comparing to the initial cassava bagasse. To improve β-carotene content, several compounds were individually added to the solid-state fermentation namely ethanol, hydrogen peroxide, or citrate. The highest β-carotene accumulation of 48 µg/g dry cassava bagasse was attained using 1% citrate. Co-cultivation of A. oryzae and S. pararoseus using solid-state fermentation is a suitable approach to increase the nutritional value and β-carotene composition of cassava bagasse for animal feed application.

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The authors declare that all data supporting the findings of this study is available in this manuscript.

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Acknowledgements

This study was supported by Vietnam’s Ministry of Education and Training (MOET), Grant No. B2019-BKA-05.

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  1. School of Biotechnology and Food Technology (SBFT), Hanoi University of Science and Technology (HUST), 1 Dai Co Viet, Hai Ba Trung, Hanoi, Vietnam

    Tuan Anh Pham, Luong Nguyen Tran, Thuy Hang Dam & Kim Anh To

  2. Laboratory of Applied Microbiology (LAM), Hanoi University of Science and Technology (HUST), 1 Dai Co Viet, Hai Ba Trung, Hanoi, Vietnam

    Tuan Anh Pham & Thuy Hang Dam

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Pham, T.A., Tran, L.N., Dam, T.H. et al. Valorization of Cassava Bagasse Using Co-culture of Aspergillus oryzae VS1 and Sporidiobolus pararoseus O1 in Solid-State Fermentation. Waste Biomass Valor 13, 3003–3012 (2022). https://doi.org/10.1007/s12649-022-01724-x

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