Nutritive value improvement of seasonal legumes Vigna unguiculata, Canavalia ensiformis, Stizolobium niveum, Lablab purpureus, through processing their grains with Trichoderma viride M5-2.
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Abstract
IU/mL at 72h and 24 h, respectively. The amino acidic pattern totally differed in content for the final fermented products. The analysis with infrared spectroscopy in Vigna unguiculata showed differences in bands intensity (1660-1100cm-1), due to fermentation. The strain T. viride M5-2 allowed the development of a biologically feasible fermentation process with meals of legume grains under study to improve its nutritional value, allowing the inclusion of these formulations on diets of monogastric animals. Furthermore, the results show the possibility of obtaining an inoculum without the addition of other nutrients in the medium, which is very important for the process of scaling.
Keywords: seasonal legumes, Trichoderma viride, fermentation, fungi
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