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The Nutritive Value of Fungi

III. The Growth of Rats on Supplemented and Unsupplemented Mold Proteins¹

Five Figures

Departments of Agricultural Chemistry and Agricultural Bacteriology, University of Wisconsin, Madison

The nutritive value of the proteins of Aspergillus sydowi, when produced on a synthetic medium (inorganic saltsglucose), was determined. The mold mycelium was fed as the sole source of protein or supplemented with various amounts of other proteins or with certain amino-acids.

The proteins of A. sydowi were found insufficient to promote more than a slight amount of growth or to sustain life in young rats for a period longer than 7 to 9 weeks.

The most effective supplements were found to be the proteins of whole wheat and corn gluten feed. When these were added to the basal ration at either a 2 or a 5 per cent level, the resulting ration supported very good growth.

Supplementing the mold protein with casein, skim-milk protein, egg white and yeast protein at levels of 2 and 5 per cent resulted in good growth, but growth was better at the higher level.

Supplementation with gelatin at 2 or 5 per cent levels did not improve the growth-promoting power of the mold protein.

The addition of 1 per cent cystine, per cent histidine, 1 per cent tyrosine, or per cent cystine plus 1 per cent tyrosine, to a ration containing 18 per cent mold protein did not result in any improvement in growth.

Manuscript received 9 January 1935.