Kinetic identification of phenolic compounds and potential production of caffeic acid by Ganoderma lipsiense in solid-state fermentation

Cow dung and agroresidues were used as the substrates for the production of alkaline proteases by Pseudomonas putida strain AT in solid-state fermentation. Among the various substrates evaluated, cow dung supported maximum (1351±217 U/g) protease production. The optimum conditions for the production of alkaline proteases were a fermentation period of 48 h, 120% (v/w) moisture, pH 9, and the addition of 6% (v/w) inoculum, 1.5% (w/w) trehalose, and 2.0% (w/w) yeast extract to the cow dung substrate. The enzyme was active over a range of temperatures (50–70°C) and pHs (8–10), with maximum activity at 60°C and pH 9. These enzymes showed stability towards surfactants, detergents, and solvent and digested various natural proteins.

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Production of bioactive phenolic compounds from fruit residues by solid-state fermentation and carbohydrase treatment

10.14232/phd.10337 ◽

2020 ◽

Author(s):

Carolina Lorena Zambrano Carrillo

Keyword(s):

Solid State ◽

Phenolic Compounds ◽

Solid State Fermentation

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Effect of Solid-State Fermentation on Main Nutritional Components, Some Minerals, Condensed Tannin and Phenolic Compounds of Olive Leaves

Turkish Journal of Agriculture - Food Science and Technology ◽

10.24925/turjaf.v7i1.115-119.2231 ◽

2019 ◽

Vol 7 (1) ◽

pp. 115

Author(s):

Aydın Altop

Keyword(s):

Solid State ◽

Phenolic Compounds ◽

Solid State Fermentation ◽

Crude Protein ◽

Condensed Tannin ◽

Ether Extract ◽

Nutritional Content ◽

Olive Leaves ◽

Nutritional Components ◽

Acid Detergent Fibre

This study was carried out to investigate the effects of solid-state fermentation (SSF) on main nutritional components, some minerals, condensed tannin and phenolic compounds of olive leaves. Two groups were formed as a fermented (FOL, Aspergillus niger ATCC 52172) and non-fermented olive leaves (OL). Suitable environmental conditions (humidity, temperature and pH) before SSF were established and fermentation lasted on day 8. After fermentation, while the crude fiber, neutral detergent fibre (NDF) and acid detergent fibre (ADF) content of FOL compared to OL were decreased, its the crude protein, ether extract, ash and condensed tannin contents were increased. Some macro minerals (Ca, N, K, P, Mg) and micro minerals components (Fe, Mn, Zn, Cu, B) of FOL and OL were varied. Although oleuropein content of FOL was decreased, it’s catechin and hydroxytyrosol contents were increased by SSF. These results showed that A. niger ATCC 52172 strain could be suitable inoculant to improve the nutritional content of olive leaves.

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Increase of content and bioactivity of total phenolic compounds from spent coffee grounds through solid state fermentation by Bacillus clausii

Journal of Food Science and Technology ◽

10.1007/s13197-017-2998-5 ◽

2018 ◽

Vol 55 (3) ◽

pp. 915-923 ◽

Cited By ~ 10

Author(s):

Jesús J. Rochín-Medina ◽

Karina Ramírez ◽

Jesús G. Rangel-Peraza ◽

Yaneth A. Bustos-Terrones

Keyword(s):

Solid State ◽

Phenolic Compounds ◽

Solid State Fermentation ◽

Total Phenolic ◽

Total Phenolic Compounds ◽

Spent Coffee Grounds ◽

Bacillus Clausii ◽

Coffee Grounds

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Production of Antioxidant Bioactive Phenolic Compounds by Solid-state Fermentation on Agro-residues Using Various Fungi Isolated from Soil

Asian Journal of Biotechnology ◽

10.3923/ajbkr.2016.8.15 ◽

2016 ◽

Vol 8 (2) ◽

pp. 8-15 ◽

Cited By ~ 4

Author(s):

Priyanka Chandra ◽

Daljit Singh Arora

Keyword(s):

Solid State ◽

Phenolic Compounds ◽

Solid State Fermentation ◽

Agro Residues

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Extrusion and solid-state fermentation with Aspergillus oryzae on the phenolic compounds and radical scavenging activity of pecan nut (Carya illinoinensis) shell

British Food Journal ◽

10.1108/bfj-10-2020-0978 ◽

2021 ◽

Vol ahead-of-print (ahead-of-print) ◽

Author(s):

Juliana Villasante ◽

Johanan Espinosa-Ramírez ◽

Esther Pérez-Carrillo ◽

Erick Heredia-Olea ◽

MariaPilar Almajano

Keyword(s):

Solid State ◽

Phenolic Compounds ◽

Aspergillus Oryzae ◽

Solid State Fermentation ◽

Phenolic Content ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Total Phenolic ◽

Scavenging Activity ◽

Content Type

PurposeSolid-state fermentation (SSF) has been highlighted as an alternative to obtain valuable compounds using agro-industrial wastes as a substrate. The present study evaluated the impact of extrusion combined with SSF on the production of phenolic compounds and their antioxidant activity using pecan nut shell (PWS) as a substrate.Design/methodology/approachPWS and extruded pecan nut shell (PWSE) were fermented for 120 h at 30°C using Aspergillus oryzae (A. oryzae). Samples were withdrawn from incubator at 6 h, 12 h and then every 12 h until 120 h fermentation. PWS and PWSE samples were extracted. The total phenolic content (TPC) and radical scavenging activity (RSA) extracts were characterized from the resulting extracts.FindingsThe use of PWSE yielded higher A. oryzae biomass and at a higher rate after 120 h of fermentation (PWS 75.74% vs PWSE 87.50%). In general, the TPC and the RSA increased with fermentation time. However, the PWSE yielded significantly higher (p < 0.05) TPC and RSA values after SSF in comparison to the nonextruded PWS. Condensed tannins showed different trends depending on the fermented substrate. Overall, results showed that the extrusion pretreatment joint with the SSF represents a good alternative to raise the phenolic content and antiradical activity of lignocellulosic materials such as PWSs.Originality/valueThis study offers valuable information that may be used by the pecan walnut industry to valorize the shell coproduct as a substrate to produce functional ingredients or fungal enzymes.

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