Solid state fermentation of fig ( Ficus carica L.) by-products using fungi to obtain phenolic compounds with antioxidant activity and qualitative evaluation of phenolics obtained

2017 ◽  
Vol 62 ◽  
pp. 16-23 ◽  
Author(s):  
J.J. Buenrostro-Figueroa ◽  
M. Velázquez ◽  
O. Flores-Ortega ◽  
J.A. Ascacio-Valdés ◽  
S. Huerta-Ochoa ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Solid State ◽  
Phenolic Compounds ◽  
Solid State Fermentation ◽  
Qualitative Evaluation ◽  
Ficus Carica ◽  
By Products

scholarly journals Secondary Metabolites and Antioxidant Activity of the Solid-State Fermentation in Apple (Pirus malus L.) and Agave Mezcalero (Agave angustifolia H.) Bagasse

2020 ◽  
Vol 6 (3) ◽  
pp. 137
Author(s):  
Diego Ibarra-Cantún ◽  
María Elena Ramos-Cassellis ◽  
Marco Antonio Marín-Castro ◽  
Rosalía del Carmen Castelán-Vega
Keyword(s):  
Antioxidant Activity ◽  
Solid State ◽  
Phenolic Compounds ◽  
Secondary Metabolites ◽  
Solid State Fermentation ◽  
Alternative Energy ◽  
Antioxidant Activities ◽  
Antibiotic Production ◽  
Raw Material ◽  
Environmental Goals

Solid-state fermentation (SSF) is used in enzyme and antibiotic production, bioethanol and biodiesel as an alternative energy source, biosurfactants with environmental goals, and the production of organic acids and bioactive compounds. The present project determined the quantity of secondary metabolites and the antioxidant activity of the extracts obtained by the solid-state fermentation of apple and agave mezcalero bagasse over 28 days, inoculated with the Pleurotus ostreatus strain. The extraction was carried out with three solvents: acetone and water (80:20 v/v), 100% methanol and 100% water. The results showed a higher presence of phenolic compounds, flavonoids, total triterpenes and antioxidant activity in the apple bagasse from the SSF on day 21 in the extract of acetone and water (80:20 v/v), 100% methanol and aqueous; while the agave bagasse showed a significant presence of phenolic compounds and flavonoids only in the aqueous extract. In conclusion, the presence of secondary metabolites exhibiting antioxidant activities from the solid-state fermentation in the residues of the cider and mezcal industry is an alternative use for wasted raw material, plus, it reduces the pollution generated from the agroindustrial residues.

Solid-state fermentation for enhancing the nutraceutical content of agrifood by-products: Recent advances and its industrial feasibility

2021 ◽  
pp. 100926
Author(s):  
Luis O. Cano y Postigo ◽  
Daniel A. Jacobo-Velázquez ◽  
Daniel Guajardo-Flores ◽  
Luis Eduardo Garcia Amezquita ◽  
Tomás García-Cayuela
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Recent Advances ◽  
By Products

scholarly journals Production of Pigments by Filamentous Fungi Cultured on Agro-Industrial by-Products Using Submerged and Solid-State Fermentation Methods

Fermentation ◽  
2021 ◽  
Vol 7 (4) ◽  
pp. 295
Author(s):  
Tumisi Beiri Jeremiah Molelekoa ◽  
Thierry Regnier ◽  
Laura Suzanne da Silva ◽  
Wilma Augustyn
Keyword(s):  
Solid State ◽  
Filamentous Fungi ◽  
Solid State Fermentation ◽  
Culture Media ◽  
Pigment Production ◽  
Manufacturing Industries ◽  
Optimal Conditions ◽  
Pharmaceutical Industries ◽  
Lower Biomass ◽  
By Products

The food and pharmaceutical industries are searching for natural colour alternatives as required by consumers. Over the last decades, fungi have emerged as producers of natural pigments. In this paper, five filamentous fungi; Penicillium multicolour, P. canescens, P. herquie, Talaromyces verruculosus and Fusarium solani isolated from soil and producing orange, green, yellow, red and brown pigments, respectively, when cultured on a mixture of green waste and whey were tested. The culture media with varying pH (4.0, 7.0 and 9.0) were incubated at 25 °C for 14 days under submerged and solid-state fermentation conditions. Optimal conditions for pigment production were recorded at pH 7.0 and 9.0 while lower biomass and pigment intensities were observed at pH 4.0. The mycelial biomass and pigment intensities were significantly higher for solid-state fermentation (0.06–2.50 g/L and 3.78–4.00 AU) compared to submerged fermentation (0.220–0.470 g/L and 0.295–3.466 AU). The pigment intensities were corroborated by lower L* values with increasing pH. The λmax values for the pigments were all in the UV region. Finally, this study demonstrated the feasibility of pigment production using green waste:whey cocktails (3:2). For higher biomass and intense pigment production, solid-state fermentation may be a possible strategy for scaling up in manufacturing industries.

By-products from the biodiesel chain as a substrate to citric acid production by solid-state fermentation

2014 ◽  
Vol 32 (7) ◽  
pp. 653-660 ◽  
Author(s):  
Manuella Schneider ◽  
Gabriela F Zimmer ◽  
Ezequiel B Cremonese ◽  
Rosana de C de S Schneider ◽  
Valeriano A Corbellini
Keyword(s):  
Citric Acid ◽  
Solid State ◽  
Solid State Fermentation ◽  
Acid Production ◽  
Citric Acid Production ◽  
By Products

Potential of the solid-state fermentation of tomato by products by Fusarium solani pisi for enzymatic extraction of lycopene

LWT ◽  
2016 ◽  
Vol 68 ◽  
pp. 280-287 ◽  
Author(s):  
Samia Azabou ◽  
Yousra Abid ◽  
Haifa Sebii ◽  
Imene Felfoul ◽  
Ali Gargouri ◽  
...  
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Fusarium Solani ◽  
Enzymatic Extraction ◽  
By Products
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