Solid state fermentation with lactic acid bacteria to improve the nutritional quality of lupin and soya bean

2014 ◽  
Vol 95 (6) ◽  
pp. 1336-1342 ◽  
Author(s):  
Elena Bartkiene ◽  
Vita Krungleviciute ◽  
Grazina Juodeikiene ◽  
Daiva Vidmantiene ◽  
Zita Maknickiene
Keyword(s):  
Lactic Acid ◽  
Solid State ◽  
Lactic Acid Bacteria ◽  
Solid State Fermentation ◽  
Nutritional Quality ◽  
Soya Bean

scholarly journals Upgrading the Nutritional Value of Rice Bran by Solid-State Fermentation with Pleurotus sapidus

Fermentation ◽  
2019 ◽  
Vol 5 (2) ◽  
pp. 44 ◽  
Author(s):  
Omarini ◽  
Labuckas ◽  
Zunino ◽  
Pizzolitto ◽  
Fernández-Lahore ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Solid State ◽  
Rice Bran ◽  
Solid State Fermentation ◽  
Acid Content ◽  
Nutritional Quality ◽  
Oleic Acid Content ◽  
Pleurotus Sapidus ◽  
Process Strategy

Solid-state fermentation (SSF) of rice bran (RB) employing the edible fungus Pleurotus sapidus was investigated as a process strategy to improve the nutritional quality of this low-cost and abundant substrate. During fermentation, samples were withdrawn at different time intervals (4, 6, and 10 days) and further analyzed. Established methods were deployed to monitor the changes in nutritional composition (carbohydrates, proteins, ash, and lipids). Additionally, changes in fatty acid composition was studied as a function of culture progress. Results showed that the SSF of rice bran increased total carbohydrates from 36.6% to 50.2%, total proteins from 7.4% to 12.8%, and ash from 7.6% to 11.5%. However, the total lipid content was reduced from 48.5% to 27.8%. The fatty acid (FA) composition of RB included mainly oleic, linoleic, and palmitic acids. Upon fermentation with P. sapidus, small differences were found: linoleic acid and oleic acid content were increased by 0.4% and 1.1%, respectively, while palmitic acid content was reduced by 0.8%. This study demonstrated an improvement in the nutritional quality of RB after fermentation with P. sapidus, since protein, carbohydrates, minerals, and specific FA components were increased. As a whole, our results indicate that fermented rice bran could be used as a high-quality animal feed supplement.

Composición química y calidad nutritiva de garbanzo (Cicer arietinum L.) fresco y endurecido después de la fermentación en estado sólido (FES)/Chemical composition and nutritional quality of fresh and hardened chickpea (Cicer arietinum L) after the solid state fermentation (SSF)

2000 ◽  
Vol 6 (3) ◽  
pp. 251-258 ◽  
Author(s):  
C. Reyes-Moreno ◽  
C.A. Romero-Urias ◽  
J. Milan-Carrillo ◽  
R.M. Gomez-Garza
Keyword(s):  
Chemical Composition ◽  
Solid State ◽  
Phytic Acid ◽  
Cicer Arietinum ◽  
Solid State Fermentation ◽  
Nutritional Quality ◽  
Dry Matter ◽  
Cicer Arietinum L ◽  
Ssf Process

Solid state fermentation (SSF) represents a technological alternative for a great variety of legumes and cereals, or combinations of them, to improve their nutritional quality and to obtain edible products with palatable sensorial characteristics. Chickpeas (Cicer arietinum L.) are prone to develop the hardening phenomenon, also known as hard-to-cook (HTC) defect, when stored under adverse conditions of high temperature (≥ 25 °C) and high relative humidity (≥ 65%). This hard-to-cook phenomenon causes increases in cooking time, decreases in nutritional quality and deterioration of sensorial attributes of chickpea. The objective of this work was to study the effect of SSF on chemical composition and nutritional quality of fresh and hardened chickpeas. The hardening of chickpea ( Cicer arietinum L. Blanco Sinaloa 92 variety) for human consumption, was produced by accelerated storage (33-35 °C, RH = 75%, 180 days). A Rhizopus stolonifer spore suspension (1 x 106 spores/mL) was used as starter for the fermentation. The temperature and time of the SSF process were 35.8 °C and 42.7 h, respectively. The tempeh was obtained from fresh and hardened chickpea. The SSF process caused a significant increase ( p ≤ 0.05) in crude protein, true protein (19.6-19.9 to 23.2-23.4%), protein solubility, in vitro digestibility (68.6-73.1% to 79.9-80.5%), available lysine (2.19-3.04 to 3.19-4.07 g lysine/ 16 N), palmitic acid, and stearic acid, and a significant decrease ( p ≤ 0.05) in lipids, minerals, linoleic acid, phytic acid (8.82-10.73 to 2.11 g phytic acid/g dry matter), and tannins (16.1-22.4 to 3 mg catechin/g dry matter). The SSF process improved significantly the quality of fresh and hardened chickpea.

Packed Bed Column Fermenter and Kinetic Modeling for Upgrading the Nutritional Quality of Coffee Husk in Solid-State Fermentation

2001 ◽  
Vol 17 (6) ◽  
pp. 1065-1070 ◽  
Author(s):  
D. Brand ◽  
A. Pandey ◽  
J.A. Rodriguez-Leon ◽  
S. Roussos ◽  
I. Brand ◽  
...  
Keyword(s):  
Solid State ◽  
Kinetic Modeling ◽  
Solid State Fermentation ◽  
Nutritional Quality ◽  
Packed Bed ◽  
Packed Bed Column ◽  
Coffee Husk ◽  
Column Fermenter

scholarly journals Improvement of Nutritional Quality of Some Oilseed Meals Through Solid-State Fermentation Using Aspergillus niger

2019 ◽  
Vol 7 (9) ◽  
pp. 1411
Author(s):  
Aydın Altop ◽  
Emrah Güngör ◽  
Güray Erener
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Nutritional Quality ◽  
Crude Protein ◽  
Nutritional Composition ◽  
Neutral Detergent Fiber ◽  
Treatment Groups ◽  
Alternative Protein ◽  
Kernel Meal

This study aimed to investigate the effect of solid-state fermentation on the nutritional composition of cottonseed meal (CSM), sunflower meal (SFM) and hazelnut kernel meal (HKM). In this study, each feedstuff was divided into two treatment groups (unfermented and fermented) with five replicates. Nutritional changes in the feedstuffs were determined by analyzing crude protein, ether extract, ash, crude fiber, neutral detergent fiber, acid detergent fiber contents. Solid-state fermentation had effects on the nutritional composition in all feedstuffs. The best improvement in nutritional quality was obtained from the HKM with increasing the crude protein and decreasing the structural carbohydrates content. Fermented HKM can be considered as an alternative protein feed for soybean meal considering the nutritional composition.

Effects of homo- and heterofermentative lactic acid bacteria on the quality and aerobic stability of corn silage

2021 ◽  
Author(s):  
Fanfan Zhang ◽  
Fang Miao ◽  
Xuzhe Wang ◽  
Weihua Lu ◽  
Chunhui Ma
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Nutritional Quality ◽  
Corn Silage ◽  
Neutral Detergent Fiber ◽  
Acid Detergent Fiber ◽  
Aerobic Stability ◽  
Degradation Rates ◽  
Dough Stage

This study aimed to investigate the effects of homo/heterofermentative lactic acid bacteria (LAB) on the quality of corn silage and its rumen digestibility. Maize (Zea mays strain Xingsiyu No. 10), at the early dough stage, was harvested, chopped, ensiled in vacuum bags and divided into four groups: 1) control (without added bacteria); 2) with the homofermentative LAB Lactobacillus plantarum and Pediococcus pentosaceus (1:1 mixture, 1 × 105 cfu g-1); 3) with the heterofermentative LAB Lactobacillus buchneri (1 × 105 cfu g-1); and 4) with the homo/heterofermentative LAB L. plantarum, P. pentosaceus, and L. buchneri (1:1:1 mixture). At 2, 8, 15, 45, and 60 d of ensiling, nutritional quality, fermentation characteristics, and microbial content were assessed. After 60 d, aerobic stability and rumen digestibility tests were performed. The addition of homo- and/or heterofermentative LAB significantly improved the nutritional quality, fermentation characteristics, and microbial content. Addition of the heterofermenter L. buchneri, with or without the homofermenters L. plantarum and P. pentosaceus, improved aerobic stability. The different LAB inoculants increased the degradation rates of dry matter, acid detergent fiber, and neutral detergent fiber of the corn silage by sheep ruminants. Analysis indicated that L. buchneri yielded the best corn silage.

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