Optimization of the semi-solid fermentation processo f protein feed for supplementation of Apis mellifera and Melipona subnitida bees

Authors

  • Altevir Paula de Medeiros Universidade Federal de Campina Grande, Campina Grande
  • Osvaldo Soares da Silva Universidade Federal de Campina Grande, Campina Grande
  • Aline Carla de Medeiros Universidade Federal de Campina Grande, Pombal
  • Thyago Araújo Gurjão Universidade Federal de Campina Grande, Pombal
  • Rosilene Agra da Silva Universidade Federal de Campina Grande, Pombal
  • Leonardo Souza do Prado Júnior Universidade Federal de Campina Grande, Campina Grande
  • Ana Clara Roberto Ramalho de Andrade Universidade Federal de Campina Grande, Pombal
  • Adriano Cipriano de Sousa Junior Universidade Federal de Campina Grande, Pombal
  • Giliara Carol Diniz Gomes de Luna Universidade Federal de Campina Grande, Pombal
  • Antônio Fernandes Filho Universidade Federal de Campina Grande, Pombal
  • Velcijudith Fernandes Moreira Instituto Nacional do Semiárido, Campina Grande
  • Geovergue Rodrigues de Medeiros Instituto Nacional do Semiárido, Campina Grande
  • Patrício Borges Maracajá Instituto Nacional do Semiárido, Campina Grande

Keywords:

Sorghum bran, Nutrition, Protein, Saccharomyces cerevisiae

Abstract

This research sought to develop a method with ideal conditions for the semi-solid fermentation of Sorghum bran Sorghum bicolor L. Moench for the production of a protein supplementary feed to be offered to Apis mellifera e Melipona subnitida bees. The probiotic used for fermentation was Saccharomyces cerevisiae due to its high capacity to increase protein content. The planning was fulfilled with three different concentrations of commercial yeast (1%, 3%, and 5%) with three different moistures of the Sorghum bran (60%, 70% e 80%), where triplicates were taken at regular intervals of nine times (0; 0.5; 1; 3; 5; 7; 9; 11 and 13 hours), stored in a freezer at -20°C until accomplish the quantitative physicochemical analyses.The results were treated statistically, resulting in the choice of the best concentration of water and yeast at the expense of oven time (35°C). Thus, it was concluded that the concentration of 5% yeast, 60% moisture of the bran kept in an oven at 35°C for 13 hours, after submitted to physicochemical analysis of protein quantification, it reached a greater increase in protein content, increasing the concentration by more than 400%.

Published

2022-09-14

How to Cite

Medeiros, A. P. de, Silva, O. S. da, Medeiros, A. C. de, Gurjão, T. A., Silva, R. A. da, Prado Júnior, L. S. do, Andrade, A. C. R. R. de, Sousa Junior, A. C. de, Luna, G. C. D. G. de, Fernandes Filho, A., Moreira, V. F., Medeiros, G. R. de, & Maracajá, P. B. (2022). Optimization of the semi-solid fermentation processo f protein feed for supplementation of Apis mellifera and Melipona subnitida bees. Caderno Verde De Agroecologia E Desenvolvimento Sustentável, 11(1), e9511. Retrieved from https://gvaa.com.br/revista/index.php/CVADS/article/view/9511

Issue

Section

V EVENTO TÉCNICO-CIENTÍFICO DO FESTIVAL DO MEL DE SÃO JOSÉ DOS CORDEIROS

Most read articles by the same author(s)

1 2 3 4 5 6 7 8 9 10 > >> 

Similar Articles

You may also start an advanced similarity search for this article.