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

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.

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