Upgrading of valuable food component contents and anti-nutritional factors depletion by solid-state fermentation: A way to valorize wheat bran for nutrition

2020 ◽  
pp. 103159
Author(s):  
Sonja Jakovetić Tanasković ◽  
Nataša Šekuljica ◽  
Jelena Jovanović ◽  
Ivana Gazikalović ◽  
Sanja Grbavčić ◽  
...  
Keyword(s):  
Solid State ◽  
Wheat Bran ◽  
Solid State Fermentation ◽  
Food Component ◽  
Nutritional Factors

scholarly journals Comparative Evaluation of Agroindustrial Byproducts for the Production of Alkaline Protease by Wild and Mutant Strains ofBacillus subtilisin Submerged and Solid State Fermentation

2013 ◽  
Vol 2013 ◽  
pp. 1-6 ◽  
Author(s):  
Hamid Mukhtar ◽  
Ikramul Haq
Keyword(s):  
Bacillus Subtilis ◽  
Solid State ◽  
Wheat Bran ◽  
Solid State Fermentation ◽  
Soybean Meal ◽  
Alkaline Protease ◽  
Enzyme Production ◽  
Enhanced Production ◽  
Industrial Byproducts ◽  
Agroindustrial Byproducts

The present study describes the screening of different agroindustrial byproducts for enhanced production of alkaline protease by a wild and EMS induced mutant strain ofBacillus subtilisIH-72EMS8. During submerged fermentation, different agro-industrial byproducts were tested which include defatted seed meals of rape, guar, sunflower, gluten, cotton, soybean, and gram. In addition to these meals, rice bran, wheat bran, and wheat flour were also evaluated for protease production. Of all the byproducts tested, soybean meal at a concentration of 20 g/L gave maximum production of the enzyme, that is, 5.74  ±  0.26 U/mL from wild and 11.28  ±  0.45 U/mL from mutant strain, during submerged fermentation. Different mesh sizes (coarse, medium, and fine) of the soybean meal were also evaluated, and a finely ground soybean meal (fine mesh) was found to be the best. In addition to the defatted seed meals, their alkali extracts were also tested for the production of alkaline protease byBacillus subtilis, but these were proved nonsignificant for enhanced production of the enzyme. The production of the enzyme was also studied in solid state fermentation, and different agro-industrial byproducts were also evaluated for enzyme production. Wheat bran partially replaced with guar meal was found as the best substrate for maximum enzyme production under solid state fermentation conditions.

scholarly journals Effect of Solid-State Fermentation on Nutritional Quality of Leaf Flour of the Drumstick Tree (Moringa oleifera Lam.)

2021 ◽  
Vol 9 ◽  
Author(s):  
Honghui Shi ◽  
Endian Yang ◽  
Yun Li ◽  
Xiaoyang Chen ◽  
Junjie Zhang
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Protein Profile ◽  
Nutritional Composition ◽  
Small Peptides ◽  
Nutritional Factors ◽  
High Quality Protein ◽  
Drumstick Tree ◽  
Protein Feed

The drumstick tree is a fast-growing multipurpose tree with a large biomass and high nutritional value. However, it has rarely been exploited as a protein source. This study investigated solid-state fermentation induced by Aspergillus niger, Candida utilis and Bacillus subtilis to obtain high-quality protein feed from drumstick leaf flour. The results showed that fermentation induced significant changes in the nutritional composition of drumstick leaf flour. The concentrations of crude protein, small peptides and amino acids increased significantly after fermentation. The protein profile was also affected by the fermentation process. Macromolecular proteins in drumstick leaf flour were degraded, whereas other high molecular weight proteins were increased. However, the concentrations of crude fat, fiber, total sugar and reducing sugar were decreased, as were the anti-nutritional factors tannins, phytic acid and glucosinolates. After 24 h fermentation, the concentrations of total phenolics and flavonoids were increased. The antioxidant capacity was also significantly enhanced.

scholarly journals Pectinase production by fungal strains in solid-state fermentation using agro-industrial bioproduct

2004 ◽  
Vol 47 (5) ◽  
pp. 813-819 ◽  
Author(s):  
Natalia Martin ◽  
Simone Regina de Souza ◽  
Roberto da Silva ◽  
Eleni Gomes
Keyword(s):  
Solid State ◽  
Wheat Bran ◽  
Solid State Fermentation ◽  
Sugar Cane Bagasse ◽  
Pectin Lyase ◽  
Optimum Activity ◽  
Fungal Strains ◽  
Penicillium Sp ◽  
Polygalacturonase Production ◽  
Pectinase Production

Pectin lyase and polygalacturonase production by newly isolated fungal strains was carried out in solid-state fermentation. Moniliella SB9 and Penicillium sp EGC5 produced polygalcturonase (PG) and pectin lyase (PL) on mixture of orange bagasse, sugar cane bagasse and wheat bran as substrate. PG and PL produced by Moniliella presented optimum activity at pH 4.5 and 10.0 and at 55 and 45°C, respectively, while these enzymes from Penicillium sp presented optimum activity at pH 4.5-5.0 and 9.0 and 40°C, respectively.

Nutritional upgrading of various feed ingredients through co-culture solid state fermentation / Çeşitli yem içerikleri besin değerlerinin birlikte kültür katı hal fermentasyonu kullanılarak artırılması

2016 ◽  
Vol 41 (5) ◽  
Author(s):  
Muhammad Nadeem ◽  
Muhammad Ahmar Ali ◽  
Quratulain Syed ◽  
Rubina Nelofer ◽  
Uzma Sahar
Keyword(s):  
Solid State ◽  
Rice Bran ◽  
Wheat Bran ◽  
Solid State Fermentation ◽  
Candida Utilis ◽  
Rhizopus Oligosporus ◽  
Mineral Contents ◽  
Feed Ingredients ◽  
Agricultural Byproducts ◽  
Fermented Products

AbstractObjective: The purpose of the present study was to enhance nutritional qualities of various agricultural byproducts such as wheat bran, rice bran and rice polish through co-culture solid state fermentation (SSF) using Candida utilis and Rhizopus oligosporus for their better exploitation as feed ingredients.Methods: Co-culture solid state fermentation (SSF) was carried at 30oC for 48 h by employing Candida utilis and Rhizopus oligosporus on various agricultural byproducts like wheat bran, rice bran and rice polish. After that the fermented agricultural byproducts were dried in hot air oven at 80oC and analyzed to compare with unfermented byproducts.Results: The results of the proximate analysis showed that crude protein contents increased significantly (p≤0.05) in all the fermented substrates with concurrent decrease in nitrogen free extract (NFE) contents. A significant reduction in anti nutritional content (phytic acid) was also observed in fermented products whereas values of mineral contents [calcium (Ca) and phosphorus (P)] were found high. Resultantly, high mineral contents improved Ca: P ratio in the fermented products. Shelf life study showed that the fermented substrates were nutritionally stable and no significant changes in nutritional values were observed up to 90 days.Conclusion: All these results showed that the fermented substrates are nutritionally better and can be successfully exploited as animal feed for better growth of livestock.

scholarly journals Study the influence of nitrogen on rennin production by fungi Rhizomucor miehei using solid-state fermentation

2016 ◽  
Vol 3 (5) ◽  
pp. 193
Author(s):  
Houthail Al-Ahmad Al-Jammas ◽  
Hassan Al-Fathi ◽  
Walid Al-Khalaf ◽  
Anton Taifor
Keyword(s):  
Enzyme Activity ◽  
Solid State ◽  
Protein Content ◽  
Yeast Extract ◽  
Wheat Bran ◽  
Solid State Fermentation ◽  
Rhizomucor Miehei ◽  
Milk Clotting ◽  
Milk Clotting Enzyme ◽  
Milk Clotting Activity

The effect of different nitrogen resources on the biosynthesis of milk clotting enzyme by Rhizmucor miehei was studied under solid state fermentation using wheat bran as base medium. Urea, peptone, albumin, casein, yeast extract were added with different concentrations (1%-10%). The response parameters were the ratio of milk clotting activity (MC) to proteolytic activity (PA) and protein content. The highest enzyme yield was achieved with casein at a rate of 2% w/w followed by 2% yeast extract, 1% albumin, 1% peptone, and 1% urea with values 5.6, 4.9, 4.2, 4, 3 mg/mL, respectively. Maximum enzyme activity (MCA/PA) was 50.4, 44.1, 37.8, 36, 27 SU for casein, yeast extract, albumin, peptone, and urea, respectively.

scholarly journals Sperathe effects of solid-state fermentation in the functional properties of defatted rice bran and wheat bran

2009 ◽  
Vol 52 (6) ◽  
pp. 1555-1562 ◽  
Author(s):  
Cristina Moreira da Silveira ◽  
Eliana Badiale-Furlong
Keyword(s):  
Solid State ◽  
Protein Content ◽  
Functional Properties ◽  
Rice Bran ◽  
Wheat Bran ◽  
Solid State Fermentation ◽  
Protein Solubility ◽  
Defatted Rice Bran ◽  
Rhizopus Sp ◽  
Water Holding

Functional properties of fermented bran produced by Aspergillus oryzae and Rhizopus sp. in a solid-state fermentation system were determined, with an aim to evaluate their application in food formulation. The defatted rice bran and wheat bran were inoculated with the spores of the cultures and incubated at 30º C for 72 h. Samples were withdrawn at 0, 24, 48 and 72 h. Protein content, protein solubility, in-vitro digestibility, gelation and water holding capacity were determined in bran with or without fermentation. Rhizopus sp. increased significantly the protein content (69.0 and 56.0%, respectively, for defatted rice bran and wheat bran); protein solubility (28.5 and 36.2) and water holding capacity (11.4% for wheat bran). When A. oryzae was used all these properties were modified significantly after fermentation.

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