Determination of some optimal parameters for protein production by Saccharomyces cerevisiae and Bacillus amyloliquefaciens using mango kernel almonds as substrate

Abstract

The use of microorganisms for technological purposes requires further study of their cultural parameters. This work falls within this framework and has the overall objective of increasing the protein content of mango kernel samples through fermentation with Saccharomyces cerevisiae and Bacillus amyloliquefaciens for its use as animal feed. The optimal parameters for protein production were determined by varying the pH’s substrate from 5 to 9, the inoculum concentration from 105 UFC/ml to 109 UFC/ml, and the substrate concentration from 0.55 mg/ml to 0.75 mg/ml. Saccharomyces cerevisiae and Bacillus amyloliquefaciens, used at concentrations of 1.107 UFC/ml and 1.105 UFC/ml, respectively, resulted in better protein production at pH values of 5 and 6, respectively, with mango kernel almonds as substrates at a concentration of 0.75 mg/ml. Roasting the kernels results in lower protein production than unroasted kernels. Blanching the mango kernel almonds, on the other hand, results in higher protein production regardless of the microorganism used. Fermentation with Saccharomyces cerevisiae significantly increases protein production compared to Bacillus amyloliquefaciens. The protein content obtained from this agricultural by-product can be used in animal feed.