scholarly journals Nutritional evaluation of groundnut oil cake in formulated diets for rohu, Labeo rohita (Hamilton) fingerlings after solid state fermentation with a tannase producing yeast, Pichia kudriavzevii (GU939629) isolated from fish gut

2015 ◽  
Vol 2 ◽  
pp. 82-90 ◽  
Author(s):  
Koushik Ghosh ◽  
Sudipta Mandal
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Labeo Rohita ◽  
Groundnut Oil ◽  
Nutritional Evaluation ◽  
Pichia Kudriavzevii ◽  
Formulated Diets ◽  
Fish Gut

scholarly journals Variations of Soybean Meal and Corn Mixed Substrates in Physicochemical Characteristics and Microbiota During Two-Stage Solid-State Fermentation

2021 ◽  
Vol 12 ◽  
Author(s):  
Weifa Su ◽  
Zipeng Jiang ◽  
Lihong Hao ◽  
Wentao Li ◽  
Tao Gong ◽  
...  
Keyword(s):  
Solid State ◽  
Lactobacillus Plantarum ◽  
Solid State Fermentation ◽  
Anaerobic Fermentation ◽  
Nutrient Utilization ◽  
Liquid Ratio ◽  
Two Stage ◽  
Nutritional Properties ◽  
Pichia Kudriavzevii ◽  
Solid Liquid

Corn germ meal (CGM) and corn gluten feed (CGF) are the two main corn byproducts (CBs) obtained from corn starch extraction. Due to their high fiber content, low protein content, and severe imbalance of amino acid, CBs are unable to be fully utilized by animals. In this study, the effect of microorganism, proteases, temperature, solid–liquid ratio, and time on nutritional properties of CB mixture feed (CMF) was investigated with the single-factor method and the response surface method to improve the nutritional quality and utilization of CBs. Fermentation with Pichia kudriavzevii, Lactobacillus plantarum, and neutral protease notably improved the nutritional properties of CMF under the fermentation conditions of 37°C, solid–liquid ratio (1.2:1 g/ml), and 72 h. After two-stage solid-stage fermentation, the crude protein (CP) and trichloroacetic acid-soluble protein (TCA-SP) in fermented CMF (FCMF) were increased (p < 0.05) by 14.28% and 25.53%, respectively. The in vitro digestibility of CP and total amino acids of FCMF were significantly improved to 78.53% and 74.94%, respectively. In addition, fermentation degraded fiber and provided more organic acids in the CMF. Multiple physicochemical analyses combined with high-throughput sequencing were performed to reveal the dynamic changes that occur during a two-stage solid-state fermentation process. Generally, Ascomycota became the predominant members of the community of the first-stage of fermentation, and after 36 h of anaerobic fermentation, Paenibacillus spp., Pantoea spp., and Lactobacillales were predominant. All of these processes increased the bacterial abundance and lactic acid content (p < 0.00). Our results suggest that two-stage solid-state fermentation with Pichia kudriavzevii, Lactobacillus plantarum, and protease can efficiently improve protein quality and nutrient utilization of CMF.

scholarly journals Solid State Fermentation of Aspergillus oryzae for Glucoamylase Production on Agro residues

2010 ◽  
Vol 4 ◽  
pp. 16-25 ◽  
Author(s):  
Vasudeo Zambare
Keyword(s):  
Solid State ◽  
Aspergillus Oryzae ◽  
Wheat Bran ◽  
Solid State Fermentation ◽  
Coconut Oil ◽  
Groundnut Oil ◽  
Amylolytic Enzyme ◽  
Coconut Oil Cake ◽  
Agro Residues ◽  
Glucoamylase Production

Glucoamylase is a well recognized amylolytic enzyme used in food industry, which is generally produced by Aspergillus genus under solid-state fermentation (SSF). This study presents production of glucoamylase by Aspergillus oryzae on the solid surface of rice husk, wheat bran, rice bran, cotton seed powder, corn steep solids, bagasse powder, coconut oil cake, and groundnut oil cake as substrates. Optimization of the SSF media and parameters resulted in a 24% increase in the glucoamylase activity. Optimum glucoamylase production (1986 μmoles of glucose produced per minute per gram of dry fermented substrate) was observed on wheat bran supplemented with 1%, (w/w) starch, 0.25%, (w/w) urea at pH 6, 100%, (v/w) initial moisture and 30°C after incubation 120 hrs. Therefore, A. oryzae can be useful in bioprocessing application for saccharification of agro-residues. Keywords: Glucoamylase, Aspergillus oryzae, solid state fermentation, agro residues DOI: 10.3126/ijls.v4i0.2892 International Journal of Life Sciences Vol.4 2010 pp.16-25

scholarly journals Evaluation of apple pomace based reconstituted feed in rats after solid state fermentation and ethanol recovery

2004 ◽  
Vol 47 (1) ◽  
pp. 93-106 ◽  
Author(s):  
A. Devrajan ◽  
Vinod K. Joshi ◽  
Kuldeep Gupta ◽  
Chander Sheikher ◽  
Brij B. Lal
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Extended Period ◽  
Apple Pomace ◽  
Albino Rats ◽  
Post Mortem ◽  
Feeding Trial ◽  
Groundnut Oil ◽  
Rat Serum ◽  
Post Mortem Examination

To utilize apple pomace in an economical and effective way, a feed was developed by solid state fermentation (SSF) using sequential interactive co-culture of Candida utilis and Kloeckera. Removal of ethanol and drying of the left - over residue. Feeding trial was conducted in white albino rats before and after reconstitution of apple pomace feed in the choice and no choice study. Feeding of apple pomace feed in the rats before reconstitution indicated that neither in fermented nor in unfermented form it was acceptable. In the no choice study both in 100% fermented and unfermented apple pomace group feed intake decreased continuously resulting in death of rats apparently due to decreased digestibility owing to high fibre content. Further, fermented or unfermented apple pomace based feed had lower digestibility and efficiency of conversion than the standard rat feed. Compared to the standard feed group, growth rates in all the feed groups were negative. The results of choice study of different feeds corroborated with the no-choice study mentioned earlier. Incorporation of fermented apple pomace into standard rat feed in the ratio of 1:1 gave better acceptability and digestibility. Reconstituted feed with 10% jaggery, 2% groundnut oil, 0.01% mixed flavour and 1% salt was the most acceptable. The post-mortem examination of the rats that died during the feeding trial revealed generalized oedema, probably due to some hepatotoxin in the feed. The blood glucose level in the apple pomace feed group except that was reconstituted with jaggery, showed a general hypoglycemia, though falling in the range. The increased ALT and AST levels in the serum also suggest damage to the liver. The mortality rate, post-mortem examination of the rats that died during the feeding trial and blood biochemical analysis of rat serum suggest a more elaborative study for extended period of time.

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