Performance of locally isolated microorganism in degrading palm kernel cake (PKC) fibre and improving the nutritional value of fermented PKC

Print

A.M. Marini, M.J. Daud, S. Noraini, H. Jame’ah and E.A. Engku Azahan

Abstract

Palm kernel cake (PKC) was fermented with a few types of microorganism using solid substrate fermentation (SSF) technique for the degradation of fibrous compounds and nutritive value improvements. The microorganisms were locally isolated to get specific enzymes for degrading the fibrous compound and improving the nutritional value of the raw material. After screening, identification and characterization of selected microorganisms, only a few microorganisms with insignificant toxicity problem were used as an inoculum in SSF of PKC. Results showed that the nutritive value of treated PKC with fungi increased and it could be used to substitute certain amounts of corn in poultry feed.

Full Text (1.02 MB)

Download Joomla Free Templates for your success.
Journal of Tropical Agriculture and Food Science (JTAFS)
Publication and Knowledge Management Programme, Corporate Communication and Quality Centre,MARDI Headquarters, Serdang Persiaran MARDI-UPM, 43400 Serdang, Selangor Malaysia
Telephone: +603- 8953 7201 | Fax: +603- 8953 7232 | E-mail: jtafs@mardi.gov.my
Copyright © 2018 eJTAFS. All Rights Reserved.
Joomla Business Templates by template joomla