Effect of Solid-State Fermentation by Lactobacillus plantarum
 on the Cooking Quality, Microstructure, and Physicochemical Properties of Brown Rice

Elaeocarpus serratus L. leaves (EL) containing phenolic compounds and flavonoids, including myricitrin with pharmacological properties, could be valorized as nutritional additive in foods. In this study, the semi-solid-state fermentation of EL and black soymilk (BS) by Lactobacillus plantarum BCRC 10357 was investigated. Without adding EL in MRS medium, the β-glucosidase activity of L. plantarum quickly reduced to 2.33 ± 0.15 U/mL in 36 h of fermentation; by using 3% EL, the stability period of β-glucosidase activity was prolonged as 12.94 ± 0.69 U/mL in 12 h to 13.71 ± 0.94 in 36 h, showing positive response of the bacteria encountering EL. Using L. plantarum to ferment BS with 3% EL, the β-glucosidase activity increased to 23.78 ± 1.34 U/mL in 24 h, and in the fermented product extract (FPE), the content of myricitrin (2297.06 μg/g-FPE) and isoflavone aglycones (daidzein and genistein, 474.47 μg/g-FPE) at 48 h of fermentation were 1.61-fold and 1.95-fold of that before fermentation (at 0 h), respectively. Total flavonoid content, myricitrin, and ferric reducing antioxidant power in FPE using BS and EL were higher than that using EL alone. This study developed the potential fermented product of black soymilk using EL as a nutritional supplement with probiotics.

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A Review on Production of Polygalacturonase Using Various Organisms and Its Applications

Asian Journal of Biotechnology and Bioresource Technology ◽

10.9734/ajb2t/2019/v5i330063 ◽

2019 ◽

pp. 1-12

Author(s):

A. Radha ◽

R. Sneha ◽

R. Kiruthiga ◽

P. Priyadharshini ◽

N. Prabhu

Keyword(s):

Solid State ◽

Physicochemical Properties ◽

Incubation Period ◽

Solid State Fermentation ◽

Full Range ◽

Carbon Sources ◽

Oil Extraction ◽

Hydrolytic Cleavage ◽

Biotechnological Application ◽

Pectinolytic Enzyme

Polygalacturonase is a pectinolytic enzyme that catalyses the hydrolytic cleavage of the polygalacturonic linkage chain. An enzyme is a polygalacturonase is expressed in fruits. The polygalacturonase produced from various organisms isolated from various fruits. The solid-state fermentation was used in the production of polygalacturonase. The production of PG was found at various incubation period and pH and temperature are using fruits as best nitrogen and carbon sources. Although they have other parts of the genome they are active in the fruit. Peak expression requires a full range of promoter and saturation lines. Based on the physicochemical properties of the purified enzymes, this enzyme possesses great potential for industrial and biotechnological application such as oil extraction, fruit clarifications.

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Optimal Liquid Spawn Conditions and Grain Medium Enhanced Hispidin Production by Phellinus linteus in Solid-State Fermentation

10.21203/rs.3.rs-665841/v1 ◽

2021 ◽

Author(s):

Chih-Hung Liang ◽

Chiu-Yeh Wu ◽

Chin-Hao Ou ◽

Zeng-Chin Liang

Keyword(s):

Solid State ◽

Solid State Fermentation ◽

Brown Rice ◽

Total Content ◽

Dry Weight ◽

Specific Productivity ◽

Phellinus Linteus ◽

Rice Medium ◽

Liquid Spawn ◽

Inoculum Rate

Abstract This study aimed to screen a highest hispidin production of strain from 12 strains of Phellinus, and to evaluate the effects of liquid spawn conditions and grain medium on this strain’s hispidin production levels after solid-state fermentation. Results showed that the P. linteus 04 led to the highest hispidin production, this strain was then selected to elucidate the optimal liquid spawn conditions and grain medium for hispidin production. Various liquid spawn conditions were evaluated, and the highest hispidin yield, specific productivity of hispidin, and total content of hispidin were found to be optimal at 1 week of liquid spawn age, cultured with potato dextrose borth, and using 10 % inoculum rate, with each condition resulting to 0.350, 0.325, and 0.328 mg/g dry weight of mycelium, 0.352, 0.251, and 0.249 µg/mg week− 1 specific productivity, 57.90, 60.23, and 61.77 mg/kg dry weight of brown rice medium, respectively. These liquid spawn conditions were then used to determine the appropriate grain medium for hispidin production. The highest hispidin yield and total content of hispidin were observed in pearl barley which resulted in 1.107 mg/g dry weight of mycelium and 199.76 mg/kg dry weight of pearl barley, which led to results that were 4.73-fold and 5.35-fold higher than those of control (brown rice medium). Overall, this study shows that P. linteus hispidin production can be enhanced by solid-state fermentation using optimal liquid spawn conditions and the appropriate grain medium.

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Nutritional and Functional Properties of Fermented Mixed Grains by Solid-State Fermentation with Bacillus amyloliquefaciens 245

Foods ◽

10.3390/foods9111693 ◽

2020 ◽

Vol 9 (11) ◽

pp. 1693

Author(s):

Su Jin Heo ◽

Ah-Jin Kim ◽

Min-Ju Park ◽

Kimoon Kang ◽

Do Yu Soung

Keyword(s):

Solid State ◽

Solid State Fermentation ◽

Bacillus Amyloliquefaciens ◽

Radical Scavenging ◽

Brown Rice ◽

Functional Health ◽

Total Phenolic ◽

Fermented Foods ◽

Phenolic Contents ◽

Flight Mass Spectrometry

Fermented foods have several advantages, including increased nutritional value, improved bioavailability, and functional health properties. We examined that these outcomes were also observed in fermented mixed grains (FMG) containing wheat germ, wheat bran, oats, brown rice, barley, quinoa, and lentils following solid-state fermentation (SSF) by Bacillus amyloliquefaciens 245. The metabolic profile during fermentation was screened using capillary electrophoresis time-of-flight mass spectrometry (CE-TOF-MS). The amino acids were quantitatively measured for the validation of the changes in metabolites. The activity of enzymes (e.g., amylase, protease, and fibrinolysis) and antioxidant capacity was also assessed to elucidate the functionality of FMG. The essential amino acid contents gradually increased as fermentation progressed. As the metabolites involved in the urea cycle and polyamine pathway were changed by fermentation, arginine was used as a substance to produce citrulline, ornithine, and agmatine. FMG showed dramatic increases in enzyme activity. FMG incubated for 36 h also displayed higher total phenolic contents and free radical scavenging ability than MG. The data suggest that FMG produced by Bacillus amyloliquefaciens 245 possess improved nutritional and functional quality, leading to their potential use as dietary supplements.

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