Protein enrichment of sweet potato residue with amylolytic yeasts by solid‐state fermentation

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Abstract
Starchy agricultural wastes were inoculated with amylolytic yeasts for protein enrichment by solid-state fermentation. The moisture content of substrate was 65–69%, and water activity was equivalent to 0.98–0.99. The optimum conditions for protein enrichment were initial moisture content 65%, initial pH 4.5, a 1:1 mixture of ammonium sulfate and urea was incrementally added to the ferment with 1% added at zero time, 1% added at 24 h, and 0.5% added at 48 h, and incubation with amylolytic yeasts (1.0 × 1010/100 g substrate) at 30°C for 2–3 days. The final product contained 16.11–20.82% protein.

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